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“Next time you make a stir-fry, use pan-fried ramen noodles instead of rice,” recommends Kathy Kurtz of Glendora, California. “Boil two to three packages of noodles for 3 minutes; drain and stir in the contents of one seasoning packet. Spread the noodles in a greased nonstick skillet; cook, without stirring, until the bottom is browned. Flip over and brown the other side. Cut into wedges to serve.”
After we enjoy a ham dinner, I use up the extras in a casserole. I combine leftover vegetables…
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From Lakeland, Florida, Suzie J. writes, “Whenever I have a recipe calling for canned fruit…
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