Recipes for soups, salads, fish, poultry, pork, beef, sauces, vegetables, breads, and desserts are accompanied by descriptions of old-time cooking techniquesLet the mixture boil 2 to 3 more minutes, until broth is slightly thick. If the broth becomes too thick, add more water or milk. YIELD: 4-5 servings POTATO SOUP WITH CORNMEAL BELLE LEDFORD aquot;I make potato soup and I put cornmeal in it .
|Title||:||The Foxfire Book of Appalachian Cookery|
|Author||:||Linda Garland Page, Eliot Wigginton|
|Publisher||:||Univ of North Carolina Press - 1992-09-01|