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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
“Add a tablespoon of fennel seed to your lasagna sauce (2 tablespoons for a 13 x 9 dish),”…
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While Susan M. was making stuffed peppers one day, she discovered she didn’t have any tomato…
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