| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Hungarian |
Casseroles, Hungarian |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Potato |
| 1 1/2 |
tb |
Salt |
| 6 |
|
Egg |
| 1/4 |
lb |
Butter |
| 1 |
c |
Sour cream |
| 6 |
oz |
Ham, boiled |
| 6 |
oz |
Sausage |
| 1 |
tb |
Paprika |
INSTRUCTIONS
Fat grams per serving: Approx. Cook Time: 0:30
Hard-boil the eggs; peel and slice. Drop potatoes in their skins in water
to cover with 1 Tbsp salt. Cook until fork tender; slice. Preheat oven to
350 F. Butter a deep casser.le, and arrange a layer of potatoes on the
bottom. Season with salt. Melt butter and sprinkle a little on top of the
potatoes. Cover with ham strips, repeat the potatoes, salt, and butter.
Arrange egg slices, then sausage slices on top, finishing with a potato
layer. Pour the remaining butter over and spread the sour cream on top.
Bake, uncovered, for 30 minutes. Lengthen cooking time to one hour if the
casser.le has been refrigerated before cooking.
~-- The Philadelphia Orchestra Cookbook per Cindy Tarsi
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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