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"When I have some day-old bread, I make Cinderella Crisps,” relates Carol Harper of Galveston, Texas. “I trim off the crusts from the bread and cut each slice into four strips. Using two forks, I coat the bread sticks with sweetened condensed milk and roll them in coconut, then bake them at 375° until nicely browned. They’re easy and so good!”
To quickly use a huge supply of garden tomatoes, I wash and core them, then puree in the blender…
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“I keep a supply of jumbo pasta shells on hand at all times,” Alison Sendecki writes from…
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