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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
It’s easy to serve molded pats of butter with rolls on a buffet—and they look so special!…
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When making a taco salad, add the dressing, meat, cheese and tortilla chips just before serving.…
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