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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
Suggests Joanne Haines of Stratham, New Hampshire, "Saute slices of leftover meat loaf in…
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“When I make corn bread from a box, I add a package of vanilla pudding mix to the batter,”…
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