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Secret Ingredient

Seasoned Bread

“I get rave reviews for this simple idea,” reports Pamela Reed, Rancho Cordova, California. “When preparing any white or egg bread in my bread machine, I add 2 teaspoons of Mrs. Dash salt-free…

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Seasoned Fresh Carrots

“When I cook fresh carrots, I season them with pickling spices,” pens Barbara Hayes from Scottsdale, Arizona. “I fill a tea ball with the spices and place it in the water while cooking the…

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Seasoned Green Beans

“When I prepare green beans, I add dried minced onion and oregano,” offers Ruth Hold of Crossville, Illinois. “My father-in-law wouldn’t eat green beans until he tried these.”

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Seasoned Meat Loaf

Advises Edith N. of Galesburg, Illinois, “To make meat loaf taste extra special, add 1/4 teaspoon ground allspice and 1/4 teaspoon ground cloves for every pound of ground beef.”

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Seasoned Salad

“I add a handful of fresh cilantro with the lettuce and spinach when I make tossed salad. Cilantro’s bold taste stands out against the milder greens,” relates Beth Walker of Round Rock, Texas.

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Seasoning for Steamed Veggies

From Nokomis, Florida, Betty H. says, “We particularly enjoy Greek or Italian seasoning sprinkled on steamed broccoli and cauliflower along with margarine and lemon juice.”

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Secret Chili Ingredient

For a nice thick pot of chili, Kara K. of Kalamazoo, Michigan mixes in a can of refried beans. “No one seems to notice my ‘secret’, but they sure enjoy the extra hearty chili,” she conveys.

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Secret Ingredient for Delicious Green Beans

Want to put some zip into an ordinary can of green beans? Try adding a few shakes of seasoning salt and a couple drops of liquid smoke. They taste great. —Wendy T. Mason City, Iowa

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Secret Spaghetti Sauce Ingredient

Says Diane W. of Morgan Hill, California, “My family enjoys my tangy spaghetti sauce. My secret ingredient is ground mustard.”

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Secret to Robust Chicken Soup

“A dear friend shared with me the secret to robust chicken soup,” relates Penny F., from Ferndale, Maryland. “Scrub a sweet potato well, then drop the whole potato with the skin into your broth…

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