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“I coat my baked and deep-fried fish fillets with mashed potato flakes instead of bread crumbs,” remarks Sandra C. of Kenosha, Wisconsin. “The key to a thick, crispy coating is to put the flakes in a resealable plastic bag with seasonings and crush them a bit with a rolling pin. I dip the fillets into a beaten egg, then coat with the flake mixture.”
“When making apple pie, I add 1/4 teaspoon grated lemon peel and 1/4 teaspoon orange peel to the…
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Remarks Juanita E. of Blanchester, Ohio, “For special flavor in any bean soup, I always drop in…
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