Potato kugel

Yield: 6 servings

Measure Ingredient
3 \N Eggs
3 cups Grated, drained potatoes
⅓ cup Potato flour
½ teaspoon Baking powder
1½ teaspoon Salt
⅛ teaspoon Pepper
3 tablespoons Grated onion
4 tablespoons Melted butter or fat

Beat the eggs until thick. Stir in the potatoes, potato flour, baking powder, salt, pepper, onion and butter or fat. Turn into a greased 1½-quart baking dish or casserole. Bake in a 350 degree oven until browned, about 1 hour. Serve hot. Serves 6 to 8. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD

Recipe By : Jennie Grossinger - "The Art Of Jewish

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