Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!peerfeed.ncal.verio.net!newshub.northeast.verio.net!europa.clark.net!206.132.26.41!remarQ-easT!supernews.com!remarQ.com!news.cmc.net!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Jen Stuart" Newsgroups: rec.food.recipes Subject: Hungarian Layered Casserole Followup-To: rec.food.cooking Date: 26 Mar 1999 13:49:56 -0700 Organization: dhc.net Lines: 30 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <00e101be7602$1456d640$c59afea9@oemcomputer> Reply-To: Jennifer Stuart NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:31735 Hungarian Layered Casserole 3 lb potato 1 1/2 tablespoon salt 6 egg 1/4 lb butter 1 cup sour cream 6 oz ham 6 oz sausage 1 tablespoon paprika Hard-boil the eggs; peel and slice. Drop potatoes in their skins in water to cover with 1 Tbsp salt. Cook until fork tender; slice. Preheat oven to 350 F. Butter a deep casserole, and arrange a layer of potatoes on the bottom. Season with salt. Melt butter and sprinkle a little on top of the potatoes. Cover with ham strips, repeat the potatoes, salt, and butter. Arrange egg slices, then sausage slices on top, finishing with a potato layer. Pour the remaining butter over and spread the sour cream on top. Bake, uncovered, for 30 minutes. Lengthen cooking time to one hour if the casserole has been refrigerated before cooking. --Jen <:3)~ ICQ# 25247784 ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.