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Zucchini contains a lot of water, and freezing seems to pull the moisture to the surface, leaving a “puddle” upon thawing. You can add frozen zucchini directly to soup without thawing, but if you’re making bread, cookies or cake, you should thaw it and blot it dry.
In Brunswick Hills, Ohio, Marie H. gives yellow squash wonderful flavor by boiling it in salted…
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A potato peeler does a marvelous job removing the strings from celery. —Philamena P.,…
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