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Cold butter is difficult to serve and spread, so I place a stick in the butter dish and slice with a sharp knife into 1-teaspoon sections (resembling the single-serving pats in restaurants). The butter will soften quicker and be easier for everyone to use. —Helen Hertzler, Morgantown, Pennsylvania
To make egg salad in almost half the time, use a pastry blender instead of a knife to chop the…
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Our family loves all kinds of pasta salads. When a recipe calls for cubed cheese, I use string…
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