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Don’t cut open a whole lemon for just a little juice. Simply insert the tines of a fork through the skin and squeeze out the amount you need. Wrap the lemon in plastic wrap and refrigerate until you need it again. It should last about a week. —Edna H., Hebron, Indiana
To save time and mess, put all your pumpkin pie ingredients into a blender. Blend to combine,…
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When peeling the eggshells from hard-cooked eggs, I pour off the water as soon as the boiling is…
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