"If the Amish
make it, you'll find it at Amish Pleasures."
cabbage in wedges 1/4" thick and boil in water for 10 minutes.
Drain well and place in a buttered casserole. Sprinkle with the flour,
salt, pepper, chives, chervil and sugar. Dot with butter. Pour the hot
milk over the cabbage and top with the grated cheese. Bake in a preheated
350° F. oven for 35 minutes.
med. head cabbage
2 T. flour
1 t. salt
freshly ground pepper
1/2 t. chives
1 t. chervil
2 T. sugar
3 T. butter
1 c. hot milk
1/2 c. grated cheese
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The recipe above appears in:
Down-Home represents the cultural development of recipes from the
most intimate, formal setting to the easy-going, spur-of -the-moment
family dinner. Quick, easy to prepare dishes include many favorites from
the Chefs at the Groff's Farm Restaurant. Fully
illustrated, some in color, 208 pages. Hard-cover edition.
Betty Groff's Up-Home, Down-Home
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