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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 cutting meringue-topped pies or puddings, oil the knife or spoon. Then the meringue won’t…
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When warming individual items in the microwave, try placing them in a paper coffee filter. It’s…
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