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To crush strawberries for a recipe, and still have some pulp and juice, I remove the stems, place the berries in a big bowl and chop them with a pastry cutter. You can chop them as fine as you wish, and there’s little cleanup afterward. —Carrol M., Newcastle, Washington
To avoid wasting sour cream, I always serve it with a knife rather than a spoon. This way, you…
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Once a month we have a birthday lunch at work where everyone brings something to share. Whatever…
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