“I add some crushed pineapple to any recipe calling for rhubarb, usually substituting a cup of pineapple for a cup of diced rhubarb,” notes Mrs. John Moore of Conover, Ohio. “My family will eat rhubarb pie only if I make it this way.”
Making a shepherd’s pie? Instead of fussing with mashed potatoes, combine a can of cream of…
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“A dusting of sage on cooked summer squash or cauliflower is a real improvement,” assures Ethel…
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