| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
Polish |
Main dish, Fish, Polish, Ethnic, Good friday |
4 |
Servings |
INGREDIENTS
| 3 |
|
Boiled potatoes; sliced |
| 1 1/2 |
c |
Diced cooked fish |
| 3/4 |
c |
Cauliflower or mushrooms; sliced |
| 2 |
|
Hard cooked eggs; sliced |
|
|
Salt and pepper |
| 1 |
tb |
All-purpose flour |
| 1 |
c |
Sour cream |
| 1/4 |
c |
Water |
| 3 |
tb |
Bread crumbs |
| 2 |
tb |
Parmesan cheese |
| 2 |
tb |
Butter |
INSTRUCTIONS
Arrange half the potato slices, fish, cauliflower and eggs in a greased 1
1/2 quart casserole. Sprinkle with salt and pepper. Blend flour into sour
cream; stir in water. Spoon over casserole. Add remaining potatoes, fish,
cauliflower, and eggs. Mix bread crumbs, cheese and butter; sprinkle over
casserole. Bake 30 minutes at 350 degrees.
Nutritional info per serving: 391 cal; 19g pro, 29g carb, 22g fat (51%)
Source: Treasured Polish Recipes for Americans Miami Herald, 4/4/96
formatted by Lisa Crawford, 4/12/96
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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