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Stuffed peppers are my specialty for fall potlucks. So, in the summer, when peppers are abundant, I freeze them. To prepare the peppers for freezing, wash well; remove seeds and stem. Blanch for 3 minutes; drain well and freeze on a waxed paper-lined cookie sheet. Once frozen, place them in plastic freezer bags and enjoy them all fall and winter long. —Ruth Johnson, Albuquerque, New Mexico
When you’re baking big batches of homemade biscuits for a family reunion or fund-raising…
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I have four plates with three sections each and domed covers that I like to use for potlucks. I…
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