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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
To perk up her coleslaw, Nellie S. of Royal City, Washington includes chopped celery, green…
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“For a special dinner salad, I top the usual tossed salad ingredients with a handful of trail…
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