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“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.
“When I make fudge,” says Audrey B. of Brownsburg, Indiana, “I put in a couple tablespoons of…
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Fausting F. of Buhl, Idaho recommends pumpkin pie spice in place of nutmeg or cinnamon in French…
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