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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
Liquids, gravies and sauces are easily kept hot in a wide-mouth thermos. Casseroles and meat…
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When I make a big batch of caramel corn, I cook the syrup in a large nonstick kettle. I add the…
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