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“Every summer, I grate zucchini and freeze it for use in quick breads later,” notes Helen S. of Flint, Michigan. “Whenever I make vegetable soup, I always stir in a package of that zucchini. It cooks right in, adding flavor and nutrition.”
“Put a little zip into your potato soup by stirring in a tablespoon or two of spicy mustard,”…
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Conveys Carrie P. of Clinton, New Jersey, “I chill my chocolate chip cookie dough, wrap the…
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