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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
Here's a fast way to cook a few ears of corn. Shuck the corn and wash it. Then wrap each cob in…
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To keep my hands clean when mixing meat loaf, I keep inexpensive plastic gloves on hand. They’re…
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