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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
“When I make pasta, I replace the spaghetti sauce with mild salsa. I made cheese manicotti…
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“I like to jazz up tuna salad by adding shredded cheddar cheese to the mix. It thickens the…
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