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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
Beverly O. of Alpena, Michigan still thinks her mother makes the best apple pie. “Her secret is…
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“For a tasty topping on everyday baked beans, I sprinkle finely crushed gingersnaps over the top…
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