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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
I butter extra French toast slices, sprinkle with powdered sugar, cut into fourths and freeze…
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Instead of chopping the fresh basil from our garden to add to my spaghetti sauce, I place…
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