When a recipe calls for a butter-crumb crust on the bottom of the pan, tamp it down with a potato masher. It’s quick, easy and creates a nice uniform layer. —Darlene Hensey, Portland, Oregon
As soon as I buy vegetable oil, I use a pushpin to carefully puncture a hole near the very top…
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Here’s how I make a quick-and-easy potato salad. I use canned potatoes instead of spending time…
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