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
Recommends Bonnie G. of Brunswick, Ohio, “For enhanced flavor in your pie crust, add a bit of…
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When Patti Dierks mixes up baking powder biscuits, she includes some grated cheese and garlic…
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