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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 you’re grilling lots of chicken wings for an outdoor party, speed up the basting by putting…
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During the hot humid days of summer, I love to serve cool gelatin salads, but they seem to sag…
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