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Making meatballs is a snap if you shape the seasoned meat into a 1-inch-thick block in a skillet first. Cook the meat over medium heat, then gently flip the entire block. Continue cooking until the meat is no longer pink. When cooked through, remove it from the heat and cut it into bite-size squares. —Pat Pullum, Rogers, Arkansas
Cold butter is difficult to serve and spread, so I place a stick in the butter dish and slice…
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I like to knead bread dough in a large resealable bag. My hands—and the countertops—stay nice…
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