Before eating supper, I often put a big pot of potatoes on to boil. After supper when they’ve cooled, I refrigerate them to use later. With cooked potatoes on hand, I’m one step closer to preparing soup, potato salad, hash browns, etc. —Linda S., Spring Valley, Illinois
Instead of mixing mayonnaise and mustard with the yolks to fill deviled eggs, I simply mix the…
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Alyce W. of Pembina, North Dakota makes delicious sweet dill pickles from a 48-ounce jar of…
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