“Marinate a pork roast overnight in the refrigerator in apple cider or juice,” advises Millie W. of Sioux Falls, South Dakota. “The next day, drain and discard the marinade and roast as usual.…
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“I’ve found that seedless grapes tossed into my coleslaw make it a real winner at family meals,” reports Ann C. of Watsonville, California.
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“My mother always put a ‘good pinch’ of sugar in all her gravies and vegetables,” recalls Lona V. of Chino Valley, Arizona. “It takes away the starchy taste.”
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Relates Jo Anne H. of Colorado Springs, Colorado, “I used to put sweet Italian sausage made with aniseed in my spaghetti sauce. I can’t find the sausage anymore, but my sauce gets raves when I add…
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Reports Cindy F. of Seward, Nebraska, “I add a bit of chicken bouillon granules and horseradish to my dressing for macaroni salad. This is one flavorful dish.”
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Remarks Juanita E. of Blanchester, Ohio, “For special flavor in any bean soup, I always drop in a cored unpeeled apple during cooking and remove it before serving.”
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“For extra crunchy French toast, coat each slice of bread with finely rolled cornflake crumbs after dipping in the egg mixture,” instructs Betty P. of El Cajon, California.
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Plain macaroni and cheese is “blah” after trying it with a can of zippy tomatoes with green chilies blended in, conveys Susan P. of Republic, Missouri.
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For a decorative potato or macaroni salad, dissolve a little unflavored gelatin in a small amount of water and mix with the mayonnaise before adding to the salad. Spread the salad in a mold and…
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For from-scratch flavor, Marcia C. of Toledo, Ohio adds 1 teaspoon of vanilla extract and one whole egg to a white cake mix in place of an egg white. “Everyone always tells me my cake has the best…
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