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MEASURE THE FLOUR INTO A BOWL. CUT IN THE BUTTER UNTIL IT RESEMBLES VERY COARSE CRUMBS. STIR IN THE COTTAGE CHEESE AND BLEND WITH A FORK UNTIL A DOUGH FORMS. KNEAD JUST UNTIL THE DOUGH IS BLENDED, 5 TO 10 STROKES. COVER AND CHILL FOR 30 MINUTES OR UNTIL READY TO USE. Posted to MC-Recipe Digest V1 #145 Date: Wed, 10 Jul 1996 01:24:52 -0400 From: ADAMSFMLE@aol.com Recipe By : Book: Pot Pies, Forty Savory Suppers, Beatrice Ojakangas
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