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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 making a taco salad, add the dressing, meat, cheese and tortilla chips just before serving.…
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I like to take a green salad to potlucks. To keep the greens cold and crisp, I add a cup of…
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