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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.”
Peg B. of Pine Plains, New York admits to adding a bit of confectioners’ sugar to her pastry for…
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To perk up her husband’s favorite turkey and barley soup, Jean D. of Chehalis, Washington…
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