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“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.”
“When I make meat loaf, I place half of the mixture in a loaf pan, add a 14-ounce can of…
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“When I make fudge,” says Audrey B. of Brownsburg, Indiana, “I put in a couple tablespoons of…
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