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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.”
“When making a graham cracker crumb crust, I reduce the amount of crumbs by 1/4 cup and add…
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“I add crumbled cooked bacon and stuffed olives to my favorite potato salad,” says Karla H. of…
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