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Evelyn Tracy of Marble, Minnesota relies on inexpensive ramen noodles to add quick crunch to her green salads. “In a skillet, I brown the crushed noodles in a small amount of butter,” she relates. “I let them cool and sprinkle them on tossed salads in place of croutons or nuts.”
In her fruit and Waldorf salads, Alice K. adds a bit of whipped topping to the mayonnaise. “This…
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“I use buttermilk instead of milk when making waffles, biscuits or pancakes from a mix,” reveals…
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