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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.”
Says Debbie L. from St. Charles, Missouri, “When I make my Sunday pancakes using a boxed mix, I…
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“My family used to complain when I made tuna casserole,” remarks Jean Centers of Crittenden,…
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