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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'm making a big batch of deviled eggs, I first prepare the yolk mixture and chill it for…
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To make deviled eggs to take to a potluck, I cut them the short way instead of the long way.…
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