From Shreveport, Louisiana, Marilyn Otstott shares this trick for speedy stuffed peppers. “Use a can of chili in place of the ground beef,” she says. “Since the chili is already cooked and seasoned, the peppers don’t need to bake long before they’re ready for the table.”
“I sometimes substitute equal amounts of apple juice for the milk called for in store-bought…
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“Just after I married a few years ago, I called my grandmother to find out what made her meat…
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