“When I make meat loaf, I place half of the mixture in a loaf pan, add a 14-ounce can of sauerkraut and top with the rest of the meat mixture. Then I bake as usual. It tastes great!” says Margaret Mathenia of Hopkinsville, Kentucky.
Whether roasting poultry or pork, John R. of Ripon, Wisconsin pours 1/4 cup of white vinegar and…
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“Last year’s batch of homemade applesauce looked blah, so I added cranberry juice concentrate to…
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