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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 don’t own an egg plate, set your deviled eggs in mini cupcake papers (foil ones are nice)…
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To keep my potluck favorites hot, I cover each dish with plastic wrap, then place a lid on top.…
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