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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
“My family used to complain when I made tuna casserole,” remarks Jean Centers of Crittenden,…
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“Along with minced onion, I add a bouillon cube and a little brown sugar to every can of green…
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