Title: Kugelis Potato Pudding
Categories: Russian Casserole
Yield: 8 Servings

6	oz	Thick cut bacon, cut into
		1/8 inch pieces
6	lb	Russet potatoes, peeled
		And finely grated
1	md	Yellow onion, peeled and
		Finely grated
5	oz	Can evaporated milk
5		Eggs, beaten
2	ts	Salt
		Freshly ground black
		Pepper to taste
1	tb	Melted butter

Fry the bacon until crisp and set aside.

Run the grated potato and onion through a meat grinder on coarse. Place in a mixing bowl. Add the bacon with its drippings and remaining ingredients except the butter.

Use the melted butter to butter the baking dish.

Mix well and pour into a 13 x 8 x 2 inch glass baking dish. Bake at 425 for 1/2 hour, then reduce the heat to 375 for 25 minutes more.

NOTE: for best results the pudding should be at least TWO inches deep in the pan.

Immigrant Ancestors

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

From: Gail Shipp Date: 05-28-96 (F) Cooking Ä

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