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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.”
Following an old family recipe, Cindi B. of Lynden, Washington ensures a tasty beef roast by…
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A warm tortilla is a wonderful complement to a steaming bowl of chili. —Tracy Howard,…
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