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“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.”
Recommends Bonnie G. of Brunswick, Ohio, “For enhanced flavor in your pie crust, add a bit of…
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“To any canned baked beans, stir in about 1/4 cup barbecue sauce, 1/4 teaspoon each garlic…
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