“I spruce up egg salad with a tablespoon of lemon juice for every six eggs. It allows me to use a little less mayonnaise while enhancing the flavor,” notes Lee Levy of Tamarac, Florida. “I sometimes also toss in some chopped green olives.”
“I wanted my grandchildren to eat broccoli, so when I made tacos, I substituted steamed broccoli…
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Offers Kathy L. of Spiceland, Indiana, “Years ago, Mother taught me to mix in a spoonful of…
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