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December 15, 2006, Newsletter Issue #296: Pumpkin Pies
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Tip of the Week
Holiday cooking tips: Make your pumpkin pies ahead of time. Cool on a rack. Without wrapping, place in freezer just until frozen. Remove and wrap in aluminum foil or heavy duty plastic wrap and return to the freezer. Can be kept up to 4 to 6 months. Thaw at room temperature, or to heat baked pies, unwrap and let stand for 30 minutes; heat in 350 degree oven just until warm.
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