Difference between revisions of "Kugelis III"
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* a [[carrot]] or 2, just for color | * a [[carrot]] or 2, just for color | ||
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# Traditionally, the [[potato]]es are peeled and grated and the [[onion]] chopped fine. | # Traditionally, the [[potato]]es are peeled and grated and the [[onion]] chopped fine. | ||
# Then, the [[egg]]/[[salt]]/[[pepper]] are mixed in along with the [[milk]] and [[baking powder]]. | # Then, the [[egg]]/[[salt]]/[[pepper]] are mixed in along with the [[milk]] and [[baking powder]]. | ||
Latest revision as of 14:01, 15 July 2012
Description
Potato pudding
Ingredients
- 2 lbs potatoes
- ¼ cup potato starch (½ cup flour can be substituted)
- 1 small onion
- 2 eggs
- salt, pepper
- 1 cup milk
- 1 teaspoon baking powder
- a carrot or 2, just for color
Procedures
- Traditionally, the potatoes are peeled and grated and the onion chopped fine.
- Then, the egg/salt/pepper are mixed in along with the milk and baking powder.
- Sometimes add a carrot or 2, just for color.
- Pour batter into a greased baking dish.
- Bake at 350°F for 45 minutes to one hour.
- Allow baked casserole to "set up" for about 15 minutes after removing from oven.
- Slice kugelis in squares or wedges and serve with a dollop of sour cream.
