“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.”
“When making deviled eggs for a family get-together, I realized I didn’t have any mustard, so I…
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“I use french-fried onions with the cereal or crackers I crush to top my casseroles,” says Mary…
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