Debbie W. writes from her Nampa, Idaho kitchen, “In lasagna recipes that call for ground beef, I use ground Italian sausage instead. Guests prefer mine to the lasagna served in many Italian restaurants.”
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“To make my sugar cookies extra special, I sprinkle them with cherry gelatin before baking.....
“To thicken and sweeten bottled barbecue sauce, I blend in apples that I’ve mashed in the food....
© Taste of Home, 2008