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chop them up to about 1/4 inch dice cook them in your favorite oil until just about done then freeze them without draining them much. Leave them oily. Freeze them, then later cook them in a hot skillet frozen until all the way done. Mine never make it to the freezer. I eat them like a hog, mixing them in soups, sauces and with Chinese dishes. The only ones I freeze are the ones that are in the soup I make. I make 3 gallons at a time. The ones I didn't, eat if my friends have had enough, I pitch out to the squirrels and they seem to like them enough to keep them away from the bird seed I throw out for the birds.
 
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