“We love pot roast, but with only three people, we can’t eat it all in one meal. So I use the extra beef to make Beef Barley Soup,” writes Catherine Graham of Lawrenceville, Georgia. “I shred the meat and simmer in a 2-quart mixture of beef broth and beef bouillon. Then I stir in barley, and once it is cooked, I add leftover diced vegetables. It’s fast, easy and hearty.”
Writes Kathleen Yagelo of Ann Arbor, Michigan, "Cauliflower makes a wonderful addition to split…
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Mix 1 cup leftover mashed potatoes with 2 eggs (mixture will be mushy). Add bread crumbs (I use…
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