"For holiday parties, I make glazed meatballs and deliver them in the slow cooker so they're spicy, sweet and ready to eat." —Gail Borczyk, Boca Raton, Florida
"After I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to make for "hay hands" on our cattle ranch. Leftover mashed potatoes are almost sure to go into these rolls." —Jeanette McKinney, Belleview, Missouri
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