When I take a stick of butter out of its carton, I cut slits completely through the butter and its wrapping at each tablespoon mark. When a recipe calls for butter, I just break off the number of tablespoons needed and remove the wrapping. It’s fast, and I don’t have to dirty a knife every time I measure butter. —Laura Dotson, Coatsburg, Illinois
When I’m browning ground beef or other ground meat, I use a pastry blender to break up larger…
Read more »
Ordinary masking tape makes wonderful freezer tape. You can write on it with anything, it stays…
Our 10 most popular recipes for the month delivered right to your inbox!