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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.”
“Just after I married a few years ago, I called my grandmother to find out what made her meat…
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“I love spicy foods, so I add 1/2 cup of salsa to canned tomato soup made with milk. It’s a…
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