Ingredients
10 each lg potato
1 each egg
1/2 cup flour
1 meat mixture
1 lb ground beef, ( i think this
1 each egg
1 each lg onion, chopped
1 sauce
6 each bacon
1 each sm onion, chopped
1/2 pt sour cream
Directions
Mary. If you printed out my mother-in-law's directions for preparing
the basic grated potato you are half way there to Bulviniai Cepelinai
Kukuliai, or as we say Klatskas. This recipe comes from the
Nationality Rooms Cookbook, U of Pittsburgh. The potato mixture :
Grate potatoes into cheese cloth (the cotton flour bag works better)
and squeeze until almost dry, reserve liquid. starch will settle out.
Add egg, flour and some of the starch to potatoes and mix well. Form
into 8 round balls and set aside. Mix meat with onion and egg and
form into 8 balls. Flatten the potato balls and place meat in center
and form the dough around the meat into the shape of zeppelins. Boil
in a large kettle of 4-6qts salted water for 30 minutes. Caution: For
40 years, mine fell apart, because I couldn't use flour My husband
said his mother never used it. So don't be surprised if they don't
hold together! I also prefer to cook my meat mixture first! Sauce:
Chop bacon and fry, drain and saute onions. Add sour cream, heat and
serve over the zeppelins. I have not used the starch, I have heard of
farina or cream of wheat substituted for flour. A tremendous relief
to be able to serve these after years of failure. Hope your husband
will be surprised. He should like the Kuglis too, on the original
bulletin. That is much easier.
: Joyce 1212 MDT FROM: JOYCE ALENSKIS
(XMXX58B)
Servings: 8 servings
Potato Pancakes *** (Xmxx58b) Recipe brought to you by Recipe Ideas
Categories: Breakfast; Cake; Pancake
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Moving our culinary historical trip onwards, there are two recipe books from the 14th Century - a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the indian curry that we all know today, but instead accounts of the types of food eaten by the wealthy. Later on, in the 15th century, the Crusaders brought back many foods, spices and herbs from the Middle-East, such as coriander, basil and rosemary. These new spices and herbs created an explosion in books on cookery, most of which are now in private libraries. The arrival of TV brought us TV cookery programs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like those on this recipe site. |
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