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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.”
“I add one or two pork neck bones to my simmering spaghetti sauce when I drop in my meatballs,”…
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Nadine H. of Fontana, California gets lots of recipe requests when she serves her scalloped…
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