Lithuanian Kugelis Submitted by BARBARA CONATY
Ingredients 4 lbs. potatoes, grated 2 cups milk, scalded 1 onion, medium, chopped 4-5 slices chopped bacon or 4-6 oz of cooked pork or chicken morsels 4 eggs slightly beaten Salt and pepper to taste For meatless version: use 8 oz. chopped mushrooms or 8oz. drained cottage cheese From Chef Barbara: Every Lithuanian family has its own version of this traditional classic. The Lithuanian Hall in Baltimore will host its 49th Folk Festival in May 2021. Many Old World dishes of Lithuania's cuisine are offered to the public at this popular event.
This savory pudding-like potato dish is a hearty course that can be made meatless with mushrooms or drained cottage cheese instead of the meat. Lithuania, a small country in Eastern Europe, features this dish as a daily staple or a special holiday treat.
Little City, Big Flavor
I nstructions
1. Grate the potatoes and drain the liquid till the potatoes are not soupy. 2. Add the scalded milk and stir gently. 3. Sauté the onion with the chopped meat and add to the potato mixture. 4. For the meatless version, sauté the onion by itself. Add the onion to the potato mixture. Add the mushrooms or cottage cheese if using. Add salt and pepper to taste. 5. Add the beaten eggs and stir gently again. 6. Pour the potato mixture into a greased baking dish. 7. Preheat the oven to 450 degrees. Put the baking dish in for 20 minutes. 8. Lower the heat to 350 degrees. Bake for another 30-40 minutes until the top is golden brown. 9. Slice into portions and serve with sour cream, more bacon or a dollop of cranberry sauce. 10. For meatless version, top with chopped mushrooms or cottage cheese curds to taste.
15
