Recipe for...Hungarian Potato and Egg Casserole


Recipe for... potato recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Hungarian Potato and Egg Casserole This recipe is rated : 0 Recipe Ingredients 2 lbs potatoes 1 onion, chopped 2 tbsp oil 1 cup sour cream 1 1/2 tsp salt 1/4 tsp pepper 2 eggs, boiled and sliced 2 tbsp dry bread crumbs Hungarian paprika Cooking Procedures Heat 1 inch salted water (1/2 ts salt to 1 cup water) to boiling. Add potatoes. Heat to boiling. Reduce heat. Cover and cook until tender. Drain and cool slightly. Cook onion in oil until tender. Mix onion, oil, sour cream, salt and pepper. Peel potatoes and cut into 1/4 inch slices. Gently mix potatoes and sour cream mixture. Arange half the potatoes in greased 10x6x1 1/2 inch baking dish or 1 1/2 quart casserole. Arrange eggs on top and add remaining potatoes. Sprinkle with bread crumbs and paprika. Bake, uncovered, at 325 degrees until light brown, 30 to 40 minutes. Garnish with snipped parsley if desired.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: a paste of date meat by putting dates through food chopper two or three times. Add 1 teaspoonful peanut butter. Blend thoroughly, mold into balls or ovals, dip in powdered sugar. Mrs. W. C. Blasdale. STUFFED PRUNES Prunes. Nuts. Wash prunes and steam until soft about ten minutes. Pour hot water over them, and drain. Remove pits and let stand several hours to dry. Fill with nut meats. 169 CANDY CONSERVATION RECIPES DATE AND COCOANUT SWEETS 2 cups dates, stoned. 1 tsp. lemon ju
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