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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
“I add peeled tomatoes that have been drained and cut up, chopped onion and garlic powder to my…
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“To make a chicken pasta salad with lots of flavor, I simmer the chicken until tender, then use…
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