How to use a fruit peeler

Some our favorite recipes—scalloped potatoes, clam chowder and potato salad—are loaded with spuds. We might even make them more frequently if peeling potatoes weren’t so tedious.

Table of Contents Show

The Best Potato Peelers
Tips for Using a Potato Peeler
Can you peel a potato in both directions?
How do you clean a vegetable peeler?
What’s the fastest way to peel a potato?

Gone are the days when you have to peel your slippery potatoes with a paring knife. Enter the potato peeler, perhaps the niftiest gadget in your kitchen. Here’s how to use a peeler, plus some tricks from TikTok that’ll help you make the most of the tool.

Scrub up the potatoes you’ll need for your recipe, grab a peeler and let’s get started.

Directions

Step 1: Hold the potato in your non-dominant hand

Roy JAMES Shakespeare/Getty Images

If you’re right-handed, start with the potato in your left hand. Be sure to position your fingers so they’re grasping the edges of the potato without sticking up to avoid getting nicked by the blade as you peel. Hold the potato over a cutting board and grab the peeler with your right hand. If you’re left-handed, do the opposite.

Step 2: Peel the potato away from you

Making sure that your fingers are out of the way, run the peeler’s blade along the surface of the potato. We like to hold the potato at a slight angle downward and run the blade down toward the cutting board (away from us) for maximum safety.

Step 3: Remove the eyes

After you peel the potato, you may notice small divots (also called “eyes”) that still have peels on them. TikTok user @The_EugeFood pointed out that peelers often come equipped with a convenient scoop for banishing the eyes on potatoes. All you have to do is dig in, pry out the eyes and voila! Your favorite potato soup recipe now comes totally eye-free.

@the_eugefood Did you know about this? #potato #tiktokchef #cookingtips #kitchentips #kitchenhacks #cookinghacks #peeler #potatopeeler #foodprep #randomthings ♬ original sound – The Euge food

If your peeler doesn’t have a scoop, you can use the tip of a paring knife. Alternatively, you can continue to shave off the surface with the peeler’s blade until the eye is removed.

The Best Potato Peelers

You need just one tool for this job. Here are the potato peelers we recommend.

If you’re looking for an inexpensive, low-profile peeler, you can’t go wrong with Kuhn Rikon’s Original Swiss Peeler. It’s lightweight and easy to store, and it has a scoop on the side for removing potato eyes. (More on that later.)
For a peeler that can also julienne, we recommend the Precision Kitchenware Peeler. One side features the regular wide-strip peeler for removing potato peels or creating zucchini ribbons. The other side has tiny teeth that split the peel into tiny strips to make quick work of prepping recipes like glazed julienned carrots.
If you prefer the flexibility of a swivel peeler, try the OXO Good Grips Swivel Peeler. Most of these peelers only have a blade on one side, so you can peel in just one direction, but many cooks find them safer and easier to use.

Tips for Using a Potato Peeler

Can you peel a potato in both directions?

While we generally suggest peeling a potato away from your body for safety, it is possible to peel a potato in both directions if you have a peeler with a double-sided blade. We can thank @Liv.Dalton on TikTok for showing us that the dual blade on your peeler can actually handle both directions for easy peeling. This trick makes quick work of taking down a pile of potato, but you’ll want to be careful to avoid nicking your fingers.

@liv.dalton #foodhacks #fyp #foryou #lifehacks ♬ original sound – Liv Dalton

How do you clean a vegetable peeler?

It’s easy for chunks of potatoes or other vegetables to get lodged in the sharp blades of the peeler, and they’re almost impossible to clean if allowed to dry! Instead, fill a small bowl with warm, soapy water. When you’re finished peeling vegetables, immediately swish the peeler in the water to remove any large bits. Then, use a kitchen sponge and carefully scrub around the blade to remove any remaining food pieces.

What’s the fastest way to peel a potato?

If you have a ton of potatoes to peel, speed will be your friend! Use this potato-peeling hack using a fork to get the job done as quickly (and safely) as possible.

Yes! A peeler can be useful for all kinds of foods with skin, including carrots, cucumbers, eggplant and butternut squash. The limitations don’t end at produce, either. Peel thin ribbons of zucchini for a salad, slice off strips of cheese instead of grating it, remove orange peels for use in cocktails or use the peeler to shave chocolate onto your favorite dessert.

Now that you know how to use a potato peeler, put your skills to use with these potato recipes for those who love spuds.

I found myself in need of an impromptu potato dish, but I had no potatoes. Frozen hash browns and the plethora of cheeses I had in the freezer offered me the solution to my side-dish dilemma. —Cynthia Gerken, Naples, Florida

Taste of Home

I was getting tired of mashed and baked potatoes, so I decided to create something new. This potluck-ready recipe is an easy and delicious twist on the usual potato dish. —Summer Feaker, Ankeny, Iowa

Taste of Home

These slow-cooker baked potatoes are so easy—just add your favorite toppings. Save any extra potatoes to make baked potato soup the next day. —Teresa Emrick, Tipp City, Ohio

Taste of Home

My family loves anything with a Southwestern flavor, so I turned classic chiles rellenos into a breakfast casserole. They became fans in an instant. —Joan Hallford, North Richland Hills, Texas

Every family seems to have a favorite stuffing recipe. My family and I have been making this one for many years. It’s so delicious that no gravy is required! —Sandra Dombek, Camillus, New York

I used to make these potatoes as a side dish and one day tried them out as an appetizer for a party. What a hit! They are great finger food and taste good at room temperature, and the herbs can be varied however you like. The convenience of these easy, inexpensive appetizers is awesome. —Amy Eyler, Ellisville, Missouri

My son Levi was only 2 years old when he helped me create this delicious recipe, and it was the first time he told me I love you! I’ll always remember making these with him. —Emily Butler, South Williamsport, Pennsylvania

Taste of Home

I was trying to create an appetizer that could be served at my teenaged daughters birthday party that the kids would love but that would appear elegant enough for the adults to be interested as well. These are made with simple ingredients yet yield a sophisticated result. Feel free to get creative with the flavors. Try shredded white cheddar in place of mozzarella or thyme instead of the rosemary. Take it up another notch by topping the rounds with smoked fish. —Amanda Digges, South Windsor, Connecticut

My mom, Cleo Lightfoot, loved cooking all kinds of recipes, but her favorite meal was one she made when hosting backyard barbecues in the summer. She would make her famous ribs, baked beans and this delicious potato salad. —Joan Hallford, North Richland Hills, Texas

Taste of Home

Roasted potatoes are amazing. Add some rosemary and caramelized onions and they are over-the-top delicious! —Mary Jones, Athens, Ohio

Butter, lemon juice, parsley and chives enhance this simple side dish. I usually prepare these potatoes when I'm having company. Since they cook in the pressure cooker, there's plenty of room on the stove for other dishes. —Tara Branham, Austin, Texas

You'll be surprised that a skillet potato recipe this simple has so much flavor. I love how the whole garlic cloves turn sweet after being caramelized. Yum! —Anita Osborne, Thomasburg, Ontario

My husband swears my cheddar mashed potatoes are the world's best. We always have some in the freezer. Sometimes I dollop individual servings in muffin cups and reheat them that way instead. —Cynthia Gerken, Naples, Florida

Baked sweet potatoes aren't just for dinner anymore. Top them with breakfast favorites to power up your morning. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Taste of Home

I love to use my slow cooker when family comes over. On Sundays when I make my special turkey meat loaf, this is a no-fuss side dish that tastes amazing! —Kristen Heigl, Staten Island, New York

This sweet and savory soup is quick and easy to prepare. You can substitute butternut squash or pumpkin for the sweet potatoes, depending on what you have on hand. —Judy Armstrong, Prairieville, Louisiana

We make this during holidays or on mornings when we know we're going to have a busy day. You can substitute whatever vegetables your family prefers. It’s also good with steak. —Delisha Paris, Elizabeth Cty, North Carolina

Taste of Home

In this healthier take on sliders, I sandwich a burger between roasty slices of sweet potato. My wife took one bite and approved these tasty little guys. —Guy Martino, Charleston, South Carolina

Taste of Home

Gruyere cheese, bacon, sweet onions and herbs take smashed potatoes to a whole new level of amazing. This loaded side dish is so rich and satisfying, it could almost be eaten on its own! — Lisa Speer, Palm Beach, Florida

I grew up with a family that looked forward to leftovers, especially on the day after Thanksgiving. But we didn’t just reheat turkey and spuds in the microwave—we took our culinary creativity to a new level with recipes likes these croquettes. Serve three per plate along with a crisp green salad for an unforgettable meal. —Meredith Coe, Charlottesville, Virginia

We always have leftover mashed sweet potatoes after our Thanksgiving feast. I take what’s left to make an indulgent filling for sweet potato empanadas. Convenient crescent roll dough makes this recipe easy as pie. —Sarah Vasques, Milford, New Hampshire

My husband first tried this recipe with plain potatoes. They were so yummy; we experimented with sweet potatoes. Dipped in Gorgonzola spread, they’re irresistible. —Kristen Minello, Macomb, Michigan

Taste of Home

I found the technique for grilling ham, potatoes and cheese in foil and changed the recipe for our tastes. It’s a dandy way to use leftover ham. —Molly Bishop, McClure, Pennsylvania

Taste of Home

We all loved my mom's super-rich scalloped potatoes. I tweaked her recipe to keep all the flavor, but cut the fat. The cheese blend is the clincher. It's all about experimenting. —Diane Bramlett, Manteca, California

Taste of Home

Take two popular restaurant nibbles, put them together and you'll have an unforgettable appetizer for your next holiday get-together. —Bridget O'Connor, Round Lake Beach, Illinois

Taste of Home

Tired of the same old side dish, I whipped up this new family favorite. We can't get enough of these loaded mashed potatoes at our house. Often, I'll prepare this casserole ahead and refrigerate it. Then I bake it just before serving. —Dawn Reuter, Oxford, Wisconsin

You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. —Coleen Morrissey, Sweet Valley, Pennsylvania

You can make an entire pot of smashed taters in the time it takes to bake a single potato! I like to use baby Yukon Golds because the skins are very thin and easy to mash. Make this to your taste—sometimes I add in garlic and chives or sub shallots for the green onions. My husband loves these potatoes with steak, and even my 20-month-old daughter enjoys them! —Andrea Quiroz, Chicago, Illinois

These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. —Cris O'Brien, Virginia Beach, Virginia

I made this salad to take advantage of seasonal potatoes, onions and green beans. It’s a perfect twist on the tangy German potato salad my mom used to make. Readers of my blog, The Seasoned Mom, are big fans. —Blair Lonergan, Rochelle, Virginia

Taste of Home

My husband is the No. 1 fan of this south-of-the-border potato salad. The leftovers make an awesome late-night snack, straight from the fridge. —Elisabeth Larsen, Pleasant Grove, Utah

My trick to roasting veggies is to choose ones that cook in the same amount of time. Other combinations to try? Cauliflower florets with baby carrots or okra with cherry tomatoes. —Courtney Gaylord, Columbus, Indiana

Try as I might, I can never follow a recipe exactly. Here's what I came up with when I made a family friend's scalloped potatoes recipe in my own kitchen. These potatoes are so good—you'll just keep going back for more. —Susan Simons, Eatonville, Washington

After making little bacon-wrapped sausages for years, I needed a change! I had an extra sweet potato and half a package of bacon on hand, so I put on my thinking cap and came up with this treat. —Kelly Williams, Forked River, New Jersey

To make it easier to bring this traditional southern staple to a potluck or gathering, I updated it so that it can be cooked in a slow cooker. It's hard to go wrong with candied sweet potatoes when it comes to pleasing a crowd. —Deirdre Cox, Kansas City, Missouri

Taste of Home

No more plain white mashed potatoes for us! I swirl fresh pumpkin into potatoes for a little extra holiday color. — Michelle Medley, Dallas, Texas

Taste of Home

Comfort-food flavor comes in attractive packages that are just the right size! This recipe is a favorite Christmas dinner or Thanksgiving menu idea. —Taste of Home Test Kitchen

Taste of Home

This tasty potato gratin side dish combines great garlic and onion flavor, and kids love the nice crispy topping, too! —Jennifer Olson, Pleasanton, California

People really do "eat with their eyes," and no one ever misses the fat and calories in this dish when they see how yummy and attractive the makeover version is. —Tamra Duncan, Lincoln, Arkansas

A platter of golden and orange potatoes can serve double duty as your dinner centerpiece. —Elizabeth Kelley, Chicago, Illinois

Showcase asparagus when you dress it in fresh rosemary and red potatoes for an earthy counterpoint to the fresh, green spears. Add minced garlic and you get a gorgeous, flavorful side dish. —Trisha Kruse, Eagle, Idaho

Topped with a rich cinnamon cream, these pancakes are an ideal dish for celebrating the tastes and aromas of fall. —Tammy Rex, New Tripoli, Pennsylvania

Fresh cilantro gives exotic Syrian-style flavor to these easy skillet potatoes. They’re a great complement to Mom’s tangy kabobs. —Weda Mosellie, Phillipsburg, New Jersey

I decided to add some character to a basic potato chowder with a jar of roasted red peppers. The extra flavor gives a deliciously different twist to an otherwise ordinary soup. —Mary Shivers, Ada, Oklahoma

My family loves quick breads. This one is moist and spicy. If you don't have mini loaf pans it works just as well in regular size pans. —Nancy Foust, Stoneboro, Pennsylvania

Taste of Home

In our area we are able to camp almost all year-round. My family invented this recipe using ingredients we all love so we could enjoy them on the campfire. This hearty meal tastes so good after a full day of outdoor activities. —Janet Danilow, Winkleman, Arizona

A local restaurant got me hooked on sweet potato fries. I started making them at home with different seasonings to match the taste. I'm thrilled with the results! —Jackie Gregston, Hallsville, Texas

I came up with this African chicken thigh recipe when I combined some of my favorite ingredients: sweet potatoes, chicken and peanut butter. Add mango chutney and tomatoes and you've got a fantastic busy-week recipe. —Devon Delaney, Westport, Connecticut

Everyone who has tasted these cheesy mashed potatoes asks how to make them. Since this comforting casserole bakes at the same temperature as my chicken bundles, I get it started in the oven and pop in the entree a little later. —Brad Moritz, Limerick, Pennsylvania

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 bake for our ranch hands. Leftover mashed potatoes are almost sure to go into these rolls. —Jeanette McKinney, Belleview, Missouri

Every Irish family has its own colcannon recipe, since it's a classic potato and cabbage dish. My recipe comes from my father's family in Ireland. It's part of my St. Patrick's Day menu, along with lamb chops, carrots and soda bread. —Marilou Robinson, Portland, Oregon

Taste of Home

I make this creative baked potato pizza for Super Bowl parties. The sour cream, bacon, onions and cheese make every bite taste just like a loaded baked potato. —Gina Pierson, Centralia, Missouri

These make-ahead mashed potatoes save me a ton of time on Christmas day. No more frantically whipping the potatoes while hungry family and guests hang around the kitchen! —Marty Rummel, Trout Lake, Washington

Taste of Home

These creamy, tasty potatoes can be made the day before and stored in the refrigerator until you're ready to pop them in the oven (I often do that). The garlic powder and chives add zip, and the shredded cheese adds color. —Sharon Mensing, Greenfield, Iowa

Get a load of this loaded potato salad with sour cream, bacon, shredded cheddar, green onions and more. The ingredients come together to give you all the richness of restaurant potato skins at your next picnic. —Monique Boulanger, Greenwood, Nova Scotia

When I make mashed potatoes, I always cook extra so I can prepare these over-the-top potato pancakes. Fill them with sour cream, ranch dressing, melted cheese—or all three. —Jane Whittaker, Pensacola, Florida

I often make this crunchy and colorful potato dish for our family reunions. It's my cousin's recipe, and we always know we'll never have any leftovers. —Mary C. Sholtis, Ashtabula, Ohio

Cajun spices bring the zing to roasted sweet potatoes—a side dish my family eats frequently. We dunk them in chili-spiced mayo. —Raymonde Bourgeois, Swastika, Ontario

It's easy to love these delicious appetizers. They're nice to serve outside when you invite friends over for a grilled meal. They remind me of the potato skins I have had in restaurants—only better! —Mitzi Sentiff, Annapolis, Maryland

One of the ladies in our church quilting group brought this savory potato soup to a meeting, and everyone loved how the cream cheese and bacon made it so rich. It's easy to assemble in the morning so it can simmer on its own all day. —Anna Mayer, Fort Branch, Indiana

Pizza for breakfast? Kids of all ages will love making—and munching—this hearty meal-in-one made with convenient crescent rolls and frozen hash browns. It's even great for camping! —Rae Truax, Mattawa, Washington

On holidays, a friend serves these creamy, cheesy potatoes when we gather together to celebrate with lifelong friends and grown children. —Carol Blue, Barnesville, Pennsylvania

I am crazy for potatoes, especially when they're roasted and toasted. Toss them with fresh herbs and green onions for a bold finish. —Ally Phillips, Murrells Inlet, South Carolina

Wondering how to make potato skins taste great? I top my restaurant-worthy loaded potato skins with cheese, bacon and a dollop of sour cream. Have them at lunch, snack time or cocktail hour. —Trish Perrin, Keizer, Oregon

My husband is a meat and potatoes guy, so I try new combinations for variety. In this dish, twice-baked potatoes and potato skins make a scrumptious casserole. —Cyndy Gerken, Naples, Florida

When there's no gravy with the meat, this dish is fabulous to serve in place of regular mashed potatoes. I make it often to take to picnics and church socials. My husband even made it for his family's reunion one year when I couldn't go! —Cindy Stith, Wickliffe, Kentucky

These well-seasoned baked potatoes are a fun alternative to plain baked potatoes. It's easy to help yourself to just the amount you want, too, since the potato halves are scored into sections. — Barbara Wheeler, Sparks Glencoe, Maryland

Taste of Home

Lemony Greek potatoes are a traditional side dish for grilled chicken or steak. When they come out of the oven, we top with feta for a little melty goodness. —Arge Salvatori, Little Ferry, New Jersey

These special stuffed baked potatoes are a hit with my whole family, from the smallest grandchild on up. I prepare them up to a week in advance, wrap them well and freeze. Their flavorful filling goes so nicely with juicy ham slices. —Marge Clark, West Lebanon, Indiana

This versatile side dish is so good with grilled steak, and is delicious with other meats as well. A creamy cheese sauce and crunchy topping make this potato casserole popular for family dinners and potlucks. —Teresa Stutzman, Adair, Oklahoma

Taste of Home

The day I first made this, we'd invited a neighbor—a bachelor farmer—over, and I wanted to fix something hearty. It was a hit instantly. These days, our three sons enjoy it as a change from regular mashed potatoes. We've found that it's best served with beef...either with or without gravy. —Kathy Smith, Granger, Indiana

This irresistible combo could become your new signature snack food. Park the spicy baked chips next to a bowl of the cool, creamy dip and let the gang have at it. What a fantastic twist on traditional chips and dip! —Elizabeth Godecke, Chicago, Illinois

This homemade potato salad recipe doesn't have many ingredients, so it isn't as colorful as many that you find nowadays. But Mama made it the way her mother did, and that's the way I still make it today. Try it and see if it isn't one of the best-tasting potato salads you have ever eaten! —Sandra Anderson, New York, New York

Why settle for traditional mashed potatoes when you can enjoy three times the flavor? Combine spuds with rutabaga and parsnips, along with the zip of horseradish, for a taste treat. —Lily Julow, Lawrenceville, Georgia

These delicious sweet potatoes cook effortlessly in the slow cooker so you can tend to other things. Coconut gives the classic a fresh twist. —Raquel Haggard, Edmond, Oklahoma

Bacon, cheddar and sour cream turn ordinary potatoes into an extraordinary twice baked potato casserole. It's one of our family's beloved standards for the holidays. —Kyle Cox, Scottsdale, Arizona

My husband is a rancher who loves a hearty potato dish, so consider these spuds with cheddar and spinach cowboy approved! My crowd never leaves leftovers. —Jody Augustyn, Loup City, NE

When it comes to mashed potatoes recipes, this is one of my favorites because they can be made ahead, refrigerated and then popped into the oven just prior to dinnertime. When my grandchildren come for dinner, I have to double this recipe. They love it! —Vivian Bailey, Cedar Falls, Iowa

Dill, chicken broth and a few other simple ingredients create a side dish your family will love. The braised potatoes are delicious with sour cream. —Amie Schmidt, San Diego, California

My family loves these potatoes. I make a large batch in disposable pans and serve them at all our get-togethers. The holidays aren't the same without them. It's also a super recipe for Christmas morning brunch. —Brenda Smith, Curran, Michigan

Our garden is a big inspiration when I'm cooking. This recipe turns produce from my husband's potato patch into a side dish we want to eat at every meal. —Lori Daniels, Beverly, West Virginia

Fingerlings are small, firm and waxy potatoes, so they cook faster than chunkier varieties and leap from grill to table in one convenient pouch. —Taste of Home Test Kitchen

Whenever we get together as a family for major holidays, my kids, nieces and nephews literally beg me to make this sweet potato casserole. It goes together in minutes with canned sweet potatoes, which is ideal for the busy holiday season. —Sue Miller, Mars, Pennsylvania

This scalloped potatoes and ham dish is a crowd-pleaser with its creamy sauce, chunks of ham and potato slices. I always enjoyed it when Mother made it. I added the parsley and the thyme, and now my husband and five children request it. —Wendy Rhoades, Yacolt, Washington

It's downright fun to make and serve this potato recipe. The fresh herbs, butter and cheeses are just what a good potato needs. —Susan Curry, West Hills, California

This recipe just says "party!" The ingredients are basic, but the finished appetizer looks like you worked a lot harder than you did. —Carol Bess White, Portland, Oregon

One of the great things about these creamy potatoes is they turn out even better if you make them a couple days ahead and bake them on the day you serve them till they're golden brown on top.—Krista Smith Kliebensteain, Broomfield, Colorado

This is an easy dish to prepare and is a perfect addition to that special holiday meal. The topping is flavorful and gives a nice contrast of textures. —Pam Holloway, Marion, Louisiana

Taste of Home

We operate a busy fruit farm. I cook every day for my family, so I appreciate this dish for another reason—I can put it together a day ahead and bake it just before we're ready to eat. —Lydia Schnitzler, Kingsburg, California

With five different dairy products, you know this make-ahead mashed potato casserole is going to be super rich and, of course, delicious. It gets even better topped with onions and bacon! —JoAnn Koerkenmeier, Damiansville, Illinois

I learned to cook by watching my mom in the kitchen. Most of the recipes I make use only five or six ingredients, and have a healthier bent. I created this recipe after I tried a spinach-topped baked potato. Flecks of red and green from the potato skin and spinach make these potatoes look festive and special. By leaving the potatoes unpeeled, you not only keep some nutrients, you also save on prep time.—Ashley Levy, Columbia, Maryland

Taste of Home

I love this recipe because you can serve it warm or cold. I usually make these stuffed potatoes ahead and serve them chilled with a tzatziki sauce. —Dee Guelcher, Acworth, Georgia

My husband, Matt, grills this recipe for both breakfast and dinner gatherings. Besides the company, the potatoes are one of the best parts! —Susan Nordin, Warren, Pennsylvania

Taste of Home

Two favorites go together in this hearty dish: BLTs and twice-baked potatoes. I like to serve these potatoes with grilled steaks or barbecued chicken. —Mary Shenk, DeKalb, Illinois

This corn chowder recipe is the perfect starter, or even a meal in itself. It works in every season, so enjoy it year ’round. My family loves this potato corn chowder. —Lucia Johnson, Massena, New York

Taste of Home

These taters are packed! Your whole family will enjoy these hearty stuffed Mexican potatoes. —Steve Westphal, Wind Lake, Wisconsin

Taste of Home

Here's a perfect dish for a potluck or holiday buffet. It goes well with fish, poultry, pork or beef. Cheddar cheese can be substituted for Swiss. Often, I double the recipe to serve a crowd. —Jeanette Volker, Walton, Nebraska

Taste of Home

While this is delicious grilled, I've also cooked it in the oven at 350° for an hour. Add cubed ham to it and you can serve it as a full-meal main dish. —Margaret Hanson-Maddox, Montpelier, Indiana

I took my mother's delicious sweet potato casserole and gave it a new twist by adding the tempting taste of orange—a fruit very abundant in our state. The flavors are wonderful together and make this dish a family favorite. —Norma Poole, Auburndale, Florida

Originally Published: September 03, 2020