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GLAD SOMEONE ELSE KNOWS THIS METHOD, WE LIVED IN OHIO AND SEEMS YOU ARE IN MN SO IT WASNT JUST A LOCAL RECIPE. I OFTEN WONDER HOW RECIPES START AND THE DIFFERENT METHODS THAT WORK. I DONT HAVE TOO MUCH TROUBLE WITH THEM BEING FLOURY OR LUMPY, THAT CAN BE ADJUSTED DURING THE STIRRING AND THE ADDITION OF EXTRA MILK IN THE LAST HALF HOUR. YEAH, PUT CHEESE IN AND ITS AU GRATIN.



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