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Kugelis Potato Pudding beef, casseroles, russian 6 oz thick cut bacon, cut into 1 1/8 inch pieces 6 lb russet potatoes, peeled 1 and finely grated 1 medium yellow onion, peeled and 1 finely grated 5 oz can evaporated milk 5 eggs, beaten 2 teaspoon salt 1 freshly ground black 1 pepper to taste 1 tablespoon melted butter Fry the bacon until crisp and set aside. Run the grated potato and onion through a meat grinder on coarse. Place in a mixing bowl. Add the bacon with its drippings and remaining ingredients except the butter. Use the melted butter to butter the baking dish. Mix well and pour into a 13 x 8 x 2 inch glass baking dish. Bake at 425 for 1/2 hour, then reduce the heat to 375 for 25 minutes more. NOTE: for best results the pudding should be at least TWO inches deep in the pan. Immigrant Ancestors == Courtesy of Dale & Gail Shipp, Columbia Md. == From: Gail Shipp Date: 05-28-96 (F) Cooking Ä Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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