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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
When I’m decorating cookies or cakes, I sometimes need black frosting. It comes together in no…
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My husband and I love baked potatoes prepared on the grill, but they’re time-consuming. So first…
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