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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
When a recipe calls for canned cherry pie filling, I reserve a few tablespoons of the thickened…
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Leftover potato dumplings are always a treat the next day. My favorite way to reheat them is to…
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