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Conveys Ruth C. of Glendale Heights, Illinois, “I shake steamed brussels sprouts in a mixture of 3/4 cup flour, 1/4 cup grated Parmesan cheese and pepper to taste. Then I dunk them in beaten egg, then back into the flour mixture. After refrigerating them for about an hour, I fry them in oil until golden. My family doesn’t normally care for brussels sprouts, but they enjoy them prepared this way.”
“To make the best scalloped potatoes, I always sprinkle canned chopped green chilies between the…
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In Fort Myers Beach, Florida, Mary T. gives seafood pasta salads pizzazz with a sprinkling of…
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