| 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
A Message from our Provider:
“Need a new life? God accepts trade-ins”