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Here’s how I dramatically reduce the amount of fat in my gravy from roasted meat. I boil off most of the liquid until all that’s left are the brown caramelized juices on the bottom of the pan and the fat. After pouring off the fat, I add water, loosen the browned bits, add seasonings and thicken. I’ve made wonderful gravy this way for more than 45 years. Nell B., Stoutsville, Missouri
Here is a way to make salad dressing thick without adding fat. Xanthan gum, a white powder…
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Our family doesn’t like raw celery in recipes for chicken salad or potato salad. So I substitute…
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