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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
Record the number of eggs left in a carton on the carton’s lid with a marker. Adjust the number…
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I drop rounded spoonfuls of leftover whipped cream on a cookie sheet and freeze. I drop the…
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