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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
Ann H. of Nashville, Tennessee discovered a terrific way to cook a beef roast. She reports, “My…
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“When I make fudge,” says Audrey B. of Brownsburg, Indiana, “I put in a couple tablespoons of…
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