I cut head lettuce into salad-size pieces and store them in a container in the refrigerator covered in water. When I want to use some, I fish out a handful or two, drain it in a strainer and serve a crispy salad quickly with no fuss. —Lanita K., St. Ansgar, Iowa
When making dill pickles, substitute whole dill seed for dried dill weed. The seeds have a…
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For fluffy long grain white rice, combine 1 cup rice, 1 tablespoon butter or margarine, 1…
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