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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 I make deviled eggs, cakes with icing or anything that will stick to the lids when I…
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Our family enjoys Roasted Fan-Shaped Potatoes. When I'm fixing them, I place each potato between…
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