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“A butcher once told me to add ginger ale to my ham, then make gravy with the drippings,” offers Joyce Grady of New Port Richey, Florida. “I’ve made it that way ever since. I also add cloves and pineapple during the last half hour of baking.”
To give tuna macaroni salad zip, Pam H. of Cooperstown, New York pours on a splash of Italian…
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“I add a small can of drained pineapple tidbits to my tuna casserole,” says Mary T. of Tigard,…
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