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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.”
“Instead of using a cup of corn syrup in my pecan pie, as the recipe indicates, I use 1/4 cup…
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“For my rhubarb pie, I make an orange crust,” informs Edna S. of Orchard Park, New York. “I add…
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