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Barefoot In The Sand: Remembering the Waning Days of the Hopewell Community (1998) Bruce C. Gragg 110/123
potatoes are versatile, besides baking, they fit very well into many
dishes of southern cooking. We had two varieties, yellow and red. I
always thought the reds had a sweeter taste and were better baked and
candied, and the yellows were better for pies frying or other cooked
dishes. Of course a hungry kid will eat either one and not complain
very much.
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