| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Lithuanian | Puddings, Potatoes, Lithuanian | 1 | Servings |
INGREDIENTS
| 6 | oz | Thick-cut bacon, cut into |
| 1/8" pieces | ||
| 6 | lb | Russet potatoes, peeled and |
| Finely grated | ||
| 1 | Medium yellow onion, peeled | |
| And finely grated | ||
| 1 | 5-ounce can evaporated milk | |
| 5 | Eggs, beaten | |
| 2 | ts | Salt |
| Freshly ground black pepper | ||
| 1 | tb | Butter, melted |
INSTRUCTIONS
Fry the bacon until crisp and set aside. Run the grated potato and onion through a meat grinder on coarse. Add the bacon with its drippings and the remaining ingredients except the butter. Mix well and pour ino a 13x8x2-inch baking dish. Bake at 425 degrees for 1/2 hour, then reduce the heat to 375 degrees for 25 minutes more. NOTE: For best results, the pudding should be at least 2 inches deep in the pan. From: "The Frugal Gourmet On Our Immigrant Ancestors" by Jeff Smith. Posted to MM-Recipes Digest V4 #245 by Jack Elvis <jackelvis@moonlink.net> on Sep 14, 1997
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