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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
Our family enjoys Roasted Fan-Shaped Potatoes. When I'm fixing them, I place each potato between…
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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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