After browning 1/2 pound of ground beef in a Dutch oven, Wilma Wood turns it into a speedy soup. She adds two cans of tomato soup, diluted with milk, and 1 cup of cooked macaroni. “I also like to sprinkle in some parsley flakes for additional color,” writes the Milton, Wisconsin cook.
“I think the crusts of apple and pumpkin pies are even better when I sprinkle nutmeg over the…
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“Since winters here are damp and cold, I make chicken rice soup,” remarks Marilyn W. of Sparks,…
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