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----- Now You're Cooking! v4.56 [Meal-Master Export Format] Title: Cream Of Potato Soup #2 Categories: cheese/eggs Yield: 6 servings 6.00 ea potatoes; medium size 1.00 ea butter; size of walnut 1.00 ea onion; chopped fine 2.00 c milk Dice and cook potatoes in salt water. Add butter, pepper, and onion. When potatoes are tender, add milk and riffles made by mixing a small amount of flour and butter until small lumps form. Serves 6. Source: Mrs. Allie Rockfield, Tremont Grange, Clark County, OH ----- Plain Text Version of This Recipe for Printing or Saving | |
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