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Linguine with Lamb Sauce
and plates piled high with steaming
and a special section on such anomalies as popovers and crepes
You'll learn to make mouthwatering vegan and vegetarian recipes such as Roasted Fingerling Potatoes and Corn
in Taste of New York
The New Pennsylvania Dutch Cook Book Linguine with Lamb SauceThe New Pennsylvania Dutch Cook Book is a 1958 vintage cookbook with 135 recipes for all the popular regional dishes from generations of Pennsylvania Dutch families. Format: Hardcover with dust jacket, 240 pages. Copyright: 1958, BCE Publisher: Harper & Row Publishers Author: Ruth Hutchison Description: The success of the first edition of this book has encouraged the author to add 135 new recipes to her collection, including much Moravian material.