| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dutch | Penndutch, Soups | 1 | Servings |
INGREDIENTS
| 1/4 | c | Butter |
| 10 | tb | Flour |
| 5 | c | Soup stock |
| Salt & pepper | ||
| Cheese, grated |
INSTRUCTIONS
Melt the butter and stir in flour, add the stock slowly to prevent lumping. When well-blended, add seasonings to taste. Cover pot and cook slowly for 2 hours. When serving, sprinkle each bowlful with grated cheese. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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