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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
We need to watch our cholesterol, so I make a large batch of low-cholesterol soup. I start with…
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Here’s how I dramatically reduce the amount of fat in my gravy from roasted meat. I boil off…
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