Post by cuteascountry_Shortcake on Dec 17, 2002 23:01:43 GMT -6
Hi April,
Hope this is it...
HUNGARIAN POTATO AND EGG CASSEROLE
Categories: Salads, Vegetables, Casseroles
Yield: 6 servings
6 Potatoes (approx. 2 lbs)
1 Onion, chopped
2 tb Oil
1 c Sour cream
1 1/2 ts Salt
1/4 ts Pepper
2 Eggs, boiled & sliced
2 tb Dry bread crumbs
Paprika
Heat 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 cooled 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.
Note: The recipe called for 1 inch of boiling water to cook the potatoes in. I am not sure that is correct, so I decided to omit the amount of water called for. Since you have made it before, I'm sure you know best.
This recipe was found at: www.recipeland.com
-Shortcake
Hope this is it...
HUNGARIAN POTATO AND EGG CASSEROLE
Categories: Salads, Vegetables, Casseroles
Yield: 6 servings
6 Potatoes (approx. 2 lbs)
1 Onion, chopped
2 tb Oil
1 c Sour cream
1 1/2 ts Salt
1/4 ts Pepper
2 Eggs, boiled & sliced
2 tb Dry bread crumbs
Paprika
Heat 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 cooled 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.
Note: The recipe called for 1 inch of boiling water to cook the potatoes in. I am not sure that is correct, so I decided to omit the amount of water called for. Since you have made it before, I'm sure you know best.
This recipe was found at: www.recipeland.com
-Shortcake