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“I stir in a teaspoon or more of crab boil spices (those normally used to cook crab or shrimp) to the boiling water when cooking potatoes for salad,” remarks Beth H. of Boulder, Colorado. “They absorb the spices and give the potato salad a tangy ‘New Orleans’ flavor.”
Says Vicky P., Kerrville, Texas, “To make baked beans with a thick sauce, combine a few…
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Relates Donna C. of Olympia, Washington, “When I make a 3-ounce package of gelatin, I add 6…
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