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After tasting a hearty dish at a Pennsylvania Dutch restaurant, Jill Clark created her own version. "I came up with this recipe that quickly became my husband's favorite," adds the Queensbury, New York reader. "Vary the vegetables to use what you have on hand."
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Originally published as Dutch Kielbasa in
November/December 2004, p19
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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