This is a traditional Amish, or Pennsylvania Dutch, "filling" for a turkey or buttered casserole. The final consistency is puddinglike. This recipe is adapted from The Best of Amish Cooking by Phyllis Pellman Good (Good Books, 1996). … Back to Article
Join AARP Today!
Join for Just $16 A Year
- Discounts on travel and everyday savings
- Subscription to AARP The Magazine
- Free membership for your spouse or partner








Tell Us WhatYou Think
Please leave your comment below.
You must be signed in to comment.
Sign In | Register