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I’ve found that I save a lot of time and guesswork when cooking or baking by writing the name of the spice or herb on the lid of the glass or tin container with a fine-point marker. I also add the purchase date so I can easily determine freshness. —Janice Westerman, Brentwood, Tennessee
When I’m in a hurry, I use frozen hash browns to make mashed potatoes. There’s no need to peel…
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When a recipe instructs me to flatten cookie dough with a sugar-dipped glass, I put the sugar…
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