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To quickly slice whole pitted ripe olives, use an egg slicer. Place olives, end to end, across the slots on the base of the slicer, then press the top down. You’ll end up with neat, uniform slices. —Ed W., Moreland, Georgia
I butter extra French toast slices, sprinkle with powdered sugar, cut into fourths and freeze…
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"If you're fixing a dish that can be frozen, prepare two. It takes very little extra time to…
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