“Instead of flour, I mix a can of cream of mushroom soup with pan drippings and a little water when I make gravy for veal or pork roast,” offers Carole Gillespie of Stony Mountain, Manitoba. “I get compliments every time I make it this way.”
Helen A. of Walden, Vermont suggests pouring a cup of black coffee over a lamb roast or lamb for…
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“I sometimes substitute equal amounts of apple juice for the milk called for in store-bought…
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