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Sauerkraut is the secret ingredient in the ground beef mixture Joyce R. of St. Petersburg, Florida uses for tangy stuffed peppers. “I had them prepared this way at a lunch counter in Indiana 30 years ago,” remembers Joyce. “I top each pepper with a tablespoon of sauerkraut and a bit of tomato sauce.”
“Instead of flour, I mix a can of cream of mushroom soup with pan drippings and a little water…
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Jennifer Trusock of Ubly, Michigan dresses up boxed au gratin potatoes with extra cheese. “I…
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