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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
To freeze raspberries from our garden, I rinse them and pack them in a 4-pound ice cream pail.…
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Here's a fast way to cook a few ears of corn. Shuck the corn and wash it. Then wrap each cob in…
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