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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
If you forget to defrost frozen hash brown potatoes before your next party, just put them in a…
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Field editor Shirley Glaab of Hattiesburg, Mississippi likes to serve her Pecan Corn Muffins…
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