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I’m frequently called upon to provide dumplings for the chicken-and-dumpling dinners at church. I make my dough in large quantities, separate it into single batches and freeze it until I need it. Then I pull out enough for one batch, thaw and roll. That’s so much easier than making dough from scratch each time. —Louise C., Tuscaloosa, Alabama
When attending potluck meals, I "label" the food I’m sharing. I write the name of the dish on a…
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Before putting my pie shell in the pan, I coat the pan with nonstick cooking spray. Then I can…
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