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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
Turkey soup picks up sweetness without sugar and a nice golden color when Genice V. of…
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Says Elizabeth J. of Olney, Texas, “For yummy peanut butter cookies, I stir 1/4 cup baking cocoa…
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