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Instead of greasing and flouring the baking pans for cakes or breads, I coat them with low-fat shortening and a sprinkling of granulated sugar. The cake or bread is easily removed from the pan and has a slightly crisper, sweeter crust. This is especially nice with fruit breads. They don’t even need glaze or icing. Nettie K., Boise, Idaho
Whenever I have leftover rice from a stir-fry, I use it to make stuffed peppers later in the…
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Want a unique way to make healthier deviled eggs? Try using up leftover mashed potatoes. I…
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