I purchased several different colored plastic cutting boards for my kitchen and use a different color for each type of food (pink for vegetables, white for raw meats, clear for cooked meats, etc.). It saves having to clean one board over and over while preparing a meal and also helps prevent food contamination. —Adele Shreckengost, Cottonwood, Arizona
Oatmeal cookies with gumdrops are a popular treat in our house. But I’m the first to admit that…
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In a pinch, use a strand of uncooked spaghetti instead of a toothpick to test a cake for…
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