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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.”
“My blueberry pie is always a big hit,” Alyce Smith writes from Toledo, Ohio. “I cut down the…
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“Add a tablespoon of fennel seed to your lasagna sauce (2 tablespoons for a 13 x 9 dish),”…
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