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Instead of using ham hocks in soups, beans and other dishes, I buy a fully cooked ham and ask the butcher to cut it into large chunks. I package them individually in large heavy-duty resealable plastic bags and freeze until I need them. They require less trimming and provide a lot more meat than the ham hocks. —Thela Ostling, Roscommon, Michigan
I used to marinate pork chops in a honey-mustard dressing for 8 hours, dip them in egg, bread…
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Here’s how I quickly and easily peel hard-cooked eggs: After cooling them under cold water, I…
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