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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.”
“To make great gravy, stir in a small amount of sugar,” says Sondra D. of Collinsville,…
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Jennifer Trusock of Ubly, Michigan dresses up boxed au gratin potatoes with extra cheese. “I…
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