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PROVIDED BY: Sharyn Craig
“Whenever I cook too much spaghetti, I just pop it in the refrigerator,” relates Sharyn Craig from El Cajon, California. “The next time I have leftover veggies, I combine them with the pasta, some sauteed shrimp and a little Parmesan cheese.”
PROVIDED BY: Claudia Jean Griffin
“I always get a kiss on the cheek when I make these individual pie-like treats for my husband,” writes Claudia Jean Griffin of Beaver, Pennsylvania.
PROVIDED BY: Margaret Wilson
In Hemet, California, Margaret Wilson serves these stuffed pockets with a creamy dipping sauce. “They’re a great grab-and-go lunch or even a hearty late-night snack,” she writes. Using tubes of refrigerated dough keeps the preparation quick.
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