“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.”
If you’re tired of plain scrambled eggs, try this “eggs-cellent” suggestion from Amanda F. of…
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“When cooking homemade noodles, I put beef or chicken bouillon granules in the water and let…
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