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When making twice-baked potatoes, use a melon baller to scoop the cooked potato out of the shells. It will come out quickly and neatly without tearing the skins. I once did 40 potatoes this way in no time! —Fay Grimes, Everett, Pennsylvania
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Frozen bread dough is quite a time-saver for busy cooks. If you take it out of the freezer at…
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To crush strawberries for a recipe, and still have some pulp and juice, I remove the stems,…
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