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Have a spaghetti dinner coming up? To give meatballs a firmer texture and help them hold their shape without altering the taste, I add 1 or 2 tablespoons of fine dry bread crumbs per pound of ground beef. I knead the crumbs and seasonings into the meat on waxed paper. —Jean Swartz, Daggett, Michigan
To dress up a tray of veggies and dip, I make holes in the stem ends of baby carrots and insert…
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If you make several kinds of cookies during the holidays for a cookie tray at a party or to give…
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