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Last night’s chili makes a great topping for today’s omelet. In what I call a Texas omelet, I serve a three-egg omelet with some chopped lettuce. I top it off with the reheated chili, shredded cheddar cheese, chopped onions, sour cream and chives. —Susan Swanstrom, Twin Valley, Minnesota
“To save time at dinner, I often use a box of corn bread mix,” writes Peggie Booth of Hopewell,…
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When my husband and I want to use up extra ingredients or leftovers from different dinners, we…
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