International Foods, Jewish/ kosher, Measure for Pleasure Vol II (1977), recipe, Sisterhood of Temple Beth Zion

Layer Potatoes

 

measure for pleasure vol 2
Print Recipe

Layer Potatoes

Author: Lisa Kraus

Ingredients

  • 2 lbs potatoes (5-6)
  • 3 hard boiled eggs sliced
  • 1 tsp salt
  • 1/2 pint sour cream
  • 2 tbsp melted butter
  • 1-1/2 tbsp bread crumbs
  • 2 sliced weiners (optional)

Instructions

  • Boil whole potatoes in the skin.
  • Pare and slice.
  • In a buttered casserole dish, place one layer of potatoes.
  • Place half of the sliced eggs over potatoes.
  • Sprinkle with salt.
  • Spread 1/3 of the sour cream over the mixture.
  • Make another layer of potato slices, then layer with weiners or remainder of eggs.
  • Cover with 1/3 of the sour cream.
  • Place the final layer of potatoes on top of the sour cream.
  • Top with buttered bread crumbs and rest of sour cream.
  • Bake in hot (425-450° F) oven for 15 minutes or until crumbs brown.

Printer-Friendly copies:

 

Buffalo, Ken-ton YMCA, recipe

Sauerkraut Balls

 

Print Recipe

Sauerkraut Balls

Author: Ken-Ton YMCA

Ingredients

  • 1 lb Ground beef
  • 1 Can Corned beef
  • 2 Cups Sauerkraut
  • 1 Tbsp Mustard
  • 1 Medium Onion
  • Dry bread crumbs
  • 1 Tbsp Parsley
  • 2 Cups Milk
  • 3 Tbsp Shortening
  • 1 Tsp Salt
  • 2 Cups Flour
  • 4 Eggs Beaten
  • Fat for deep frying

Instructions

  • Put sauerkraut through grinder twice.
  • Put all meat and onion through food grinder twice.
  • Place shortening in large pan and brown meat; add milk, flour, salt, mustard, and parsley.
  • Stir until it thickens; add sauerkraut.
  • Cool.
  • Form into small balls, dip in flour, then in beaten eggs, then in bread crumbs.
  • Fry in deep fat.

Printer-friendly copies:

random stuffs mostly vintage and found

Skip to content