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When pan-frying pork chops or chicken, I use undiluted cream soup as gravy. After removing the meat and draining the skillet, I cook the soup and enough water to make it the consistency we like. We prefer cream of mushroom soup with pork chops and cream of chicken with chicken. —Carol P., Arkoma, Oklahoma
Relates John C. of Benton Harbor, Michigan, “My wife makes great meat loaf by mixing cheddar…
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Says Linda B. of Griffin, Georgia, “When making stuffed peppers, meat loaf or any dish with…
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