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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.
Shares field editor Evelyn G. of Kasilof, Alaska, “Instead of cinnamon in blueberry muffins, I…
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Turkey soup picks up sweetness without sugar and a nice golden color when Genice V. of…
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