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When baking a stuffed turkey or chicken, I put the stuffing on a square of cheesecloth and tie it in a loose knot. I then “stuff” the knotted cheesecloth into the bird and roast as usual. To serve, I simply remove the cheesecloth. This eliminates scooping. —Beth W., Bremerton, Washington
When I need leaves for cabbage rolls, I microwave a cored head of cabbage for 5 to 10 minutes.…
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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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