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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
“Every summer, I grate zucchini and freeze it for use in quick breads later,” notes Helen S. of…
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“My spaghetti sauce is improved by mixing in a can of cream of mushroom soup plus chopped olives…
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