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To drain the fat after browning ground beef, I remove the pan from the heat and use a spatula to push the meat to one side. I carefully tip the empty side of the pan down, allowing the fat to drain from the meat. Then I use a turkey baster to remove the fat from the pan. —Delores Anderson, Monticello, Minnesota
Waiting for butter to come to room temperature is like waiting for water to boil. To soften 1/2…
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Instead of using ham hocks in soups, beans and other dishes, I buy a fully cooked ham and ask…
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