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I like to use flank steak (London broil) for stir-fry dishes and fajitas. It can be difficult to cut the meat into thin, uniform slices when it’s fresh, but I’ve found it’s much faster and easier if it’s partially frozen. —Elizabeth W., Veazie, Maine
"When I make blueberry pie with berries from our bush, I add some cooked rhubarb for a nice…
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My mother taught me a great way to remember how to mix milk and tomatoes to keep the mixture…
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