“Every summer, I grate zucchini and freeze it for use in quick breads later,” notes Helen S. of Flint, Michigan. “Whenever I make vegetable soup, I always stir in a package of that zucchini. It cooks right in, adding flavor and nutrition.”
“Toward the end of simmering my sauerkraut, I grate one small peeled potato and stir it in,”…
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“For extra-special spaghetti sauce, I use a pound of ground sirloin and a pound of bulk sweet…
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