Beer cheese soup, ham and cheese dumplings: These Pa. Dutch recipes fill food historian's books - LancasterOnline

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LancasterOnline
Beer cheese soup, ham and cheese dumplings: These Pa. Dutch recipes fill food historian's books
LancasterOnline
Let stand 30 minutes so the dumplings dry and mature, then cook them in the simmering soup stock for 10 minutes or until they float. Serve immediately as directed in the soup recipe. Notes: • The uncooked dumplings can be deep fried for about 1 minute ...


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