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SLIPPERY POT PIE 
1 1/2 c. flour
Water as needed
4 tbsp. butter

1 qt. broth
Potatoes
Loose parsley
Bits of meat

Combine flour and water (enough to make dough spreading consistency) and butter. Roll out on floured paper and cut into about 1 1/2 inch squares. Add to your boiling broth and potatoes. Keep stirring as several squares are added at a time. After all dough is added to broth, cook for about 15 to 20 minutes.
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