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I make this soup all the time from a recipe handed down from my mother. I find it much tastier if you cook chunks of farmer sausage in the water first and skim off the fat when it's done. Then I add the potatoes and green onions to the sausage in the skimmed water. When that's cooked, I add a bag of spinach leaves...mmm. Add the dill and salt. Boil til seasoned. Depending on how large a pot your using, add 1-2 cups of sour cream. Boil that together and add 1-2 cups of buttermilk. Truely a tasty soup :)

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Mom's Country Gravy

Reviewed: Sep. 17, 2011

Also yummy is to use fat drippings from sausage or bacon or if that's not available, use butter instead of the oil. We use whipping cream instead of milk but otherwise it's the same as the recipe posted. We call ours Schmoan phat and it's a traditional Mennonite gravy for pasta, perogies, kielke etc. Probably not too healthy but it's sure is yummy :)

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Home-Fried Potatoes

Reviewed: Nov. 4, 2008

We find it's also great if you add an egg or two and fry it up together with the potatoes. Only add it at the end though because it doesn't need much frying time but it adds another flavor as well as a bit of protein.

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Fried Potatoes

Reviewed: Nov. 3, 2008

I gave it 4 stars because the one thing that would have made them better is frying them in a "cast-iron" frying pan. Somehow, the flavor is 10 times better when fried in a cast-iron pan.

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