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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
The quickest way to make grated lemon peel for recipes is to slice off big pieces of peel and…
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When using my broiler pan, I line the bottom with aluminum foil and spray the rack with nonstick…
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