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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
When Martha H. of Roslyn Heights, New York heats up a package of sauerkraut, she mixes in a can…
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“When baking a pie using canned cherries, I stirred in a couple teaspoons of unsweetened cherry…
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