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Jennifer Trusock of Ubly, Michigan dresses up boxed au gratin potatoes with extra cheese. “I stir some shredded cheddar into the mixture before baking,” she pens. “When the potatoes are tender, I top them with more cheese and broil until the cheese begins to brown.”
“I use maple syrup to season grapefruit, and cooked and drained carrots or squash. Best of all,…
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In Rockford, Illinois, Len K. suggests this tip: “For a flavorful beef stew, add a diced dill…
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