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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 frying potatoes, I sprinkle on 1/2 teaspoon or so of sugar and some chopped onion,”…
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I discovered if I add instant beef bouillon granules to the water when boiling carrots, my…
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