In Fort Myers Beach, Florida, Mary T. gives seafood pasta salads pizzazz with a sprinkling of allspice. “This secret ingredient really brings out the flavor of shrimp and crab,” she says.
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“A dusting of sage on cooked summer squash or cauliflower is a real improvement,” assures Ethel B. of Somers, Connecticut.
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Want to spark up a can of green beans? Alene B. of Greenville, Texas suggests, “Add a few drops of vinegar and a tablespoon or two of picante sauce. Wonderful!”
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“During the Depression, my mom stretched many dishes by adding potatoes,” recalls Wanda P. of Mesa, Arizona. “Even today, my favorite chili recipe uses cubed potatoes.”
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Add variety to any dish that calls for green beans, snow peas or broccoli by substituting asparagus. Be sure to adjust the cooking time accordingly. —Katie Kathmann, Eagle, Idaho
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When making a fruit salad, I use the juice from a small can of pineapple to keep my apples and bananas from browning. Adding the pineapple gives the salad a little more zing, too. —Fran A.,…
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“Put a little zip into your potato soup by stirring in a tablespoon or two of spicy mustard,” suggests Donna L.
of Las Vegas, Nevada.
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“With the mushroom soup in my green bean casserole, I add a cup or so of shredded cheddar cheese and a spoonful of prepared horseradish,” says Olive S. of Haydenville, Massachusetts.
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“To make a chicken pasta salad with lots of flavor, I simmer the chicken until tender, then use the broth and additional water to cook the noodles,” comments Elizabeth F. of Red Wing,…
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“To add a spark to my rhubarb pie, I add grated orange peel,” conveys Florence V., a field editor from Story City, Iowa.
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