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When making a crumb crust for a dessert, I reduce the amount of butter or margarine by one tablespoon and press the crunchy mixture into the pan. Then I spray the crust with nonstick cooking spray. This gives it an extra crispness without adding fat. Plus, I found it keeps the crust from getting soggy from the filling. Vera K., Foster City, California
When cooking with ground turkey in recipes for lasagna or spaghetti sauce, I increase the amount…
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To make sure my kids got plenty of calcium, I used to keep a quart jar filled with 2 cups of…
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