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    I Tried the Retro Midwest Dish That’s a Missouri Legend

    2 days ago
    Comments / 1
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    Susan Saavedra
    2d ago
    In the early 70s, I met a woman who worked at Leongs and gave me the recipe. It is not this. The sauce is just water and soy sauce, then thickened with corn starch mixed with cold water to make a slurry to pour in the water and soy sauce. Spices are a personal choice and add what you like. The original called for celery salt and garlic powder, and I can't remember the rest as I add other spices to make it my own. Whisk till thickened.
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