| 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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