“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.”
Says Teresa M. of Brunswick, Georgia, “To give my chicken soup a boost, I add a generous sprig…
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“Every summer, I grate zucchini and freeze it for use in quick breads later,” notes Helen S. of…
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