LITHUANIAN KUGELA (POTATO, ONION AND BACON CASSEROLE)
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Grease a 9x13 inch baking dish.
- In a large skillet over medium heat, fry bacon pieces until crisp; remove to paper towels.
- Reserve half of bacon drippings, and set aside.
- Return skillet to stove; stir onions, and cook until soft and translucent.
- In a large bowl, stir together reserved drippings, bacon, onion, and potatoes.
- Mix in flour, evaporated milk, and eggs.
- Season with salt and pepper to taste.
- Pour into baking dish, and bake in a preheated oven until top is nicely brown, about 1 hour.
- Cut into squares, and serve with sour cream.
LITHUANIAN KUGELIS
This is a Lithuanian dish that my family makes mainly during the holiday season. It goes great with ham or turkey. It is also served in many authentic European restaurants. This recipe is time consuming but well worth the work put into it. This is a 'stick to your ribs' dish and is in no way considered lo-cal or healthy. A dollop of sour cream on top of each piece is a great topping.
Provided by J Sell Sr/Jr
Categories Side Dish Potato Side Dish Recipes
Time 2h
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a Dutch oven set over medium heat, cover, and cook until the bacon has softened and begun to release it's grease. Stir in the onion and cook until softened and translucent. Remove the cover, and continue cooking and stirring until the mixture caramelizes and turns a deep, golden brown. Remove from heat and stir in butter to melt.
- Stir shredded potatoes into the onion mixture, then stir in the evaporated milk and eggs until well combined. Pour into a 9x13-inch glass baking dish.
- Bake in preheated oven for 1 hour, or until golden on top. Remove and let stand for 10 minutes before slicing into 3x3-inch squares. Serve hot.
Nutrition Facts : Calories 474.7 calories, Carbohydrate 39 g, Cholesterol 148.2 mg, Fat 29.8 g, Fiber 4.6 g, Protein 13.9 g, SaturatedFat 12.8 g, Sodium 450.4 mg, Sugar 5.9 g
LITHUANIAN KUGELA
Ah, Kugela! The national dish of Lithuania! What celebration would be complete without it? Remember, Kugela is an art, not just a recipe. Experiment with ingredients and techniques to make your own Kugela statement. Serve with a dollop of sour cream, if you like.
Provided by JOENAUJOKAS
Categories Side Dish Potato Side Dish Recipes
Time 1h35m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
- In a large skillet over medium heat, fry bacon pieces until crisp; remove to paper towels. Reserve half of bacon drippings, and set aside. Return skillet to stove; stir onions, and cook until soft and translucent.
- In a large bowl, stir together reserved drippings, bacon, onion, and potatoes. Mix in flour, evaporated milk, and eggs. Season with salt and pepper to taste.
- Pour into baking dish, and bake in a preheated oven until top is nicely brown, about 1 hour. Cut into squares, and serve with sour cream, if desired.
Nutrition Facts : Calories 372.6 calories, Carbohydrate 49.7 g, Cholesterol 137.9 mg, Fat 12.1 g, Fiber 5.4 g, Protein 17 g, SaturatedFat 4.6 g, Sodium 436.6 mg, Sugar 6.1 g
LITHUANIAN KUGELIS (POTATO PUDDING)
A traditional Lithuanian potato pudding. This recipe can be easily halved.
Provided by A Coalcracker in the Kitchen
Categories Recipes
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350F degrees.
- Peel potatoes; place them in a bowl of cool water to keep from turning dark. (When removing each potato from the water to grate, dry off with a kitchen towel or paper towel to reduce moisture in the grated potatoes.)
- Cook bacon until crispy, do not drain. Add the butter to the pan with the bacon to melt. Reserve all grease. Set aside. Hold back (or fry more) some bacon bits for garnish, if desired.
- Warm the milk or cream; do not boil. Just make it warm to incorporate easier. Set aside.
- Grate the potatoes and onion into a bowl using the grater of your choice. Consistency should be like applesauce. Remove and discard any large pieces. Place in cheesecloth to squeeze excess moisture out of potatoes or place in a fine colander and allow to drain. Reserve the liquid drained from the potatoes. You will pour away the milky-watery liquid and add the potato starch that has collected back to your kugelis mixture.
- Put potato/onion mix in big bowl, add the butter/bacon/bacon grease and stir well. Slowly mix in the beaten eggs, one at a time like in the "old-country" or at once. Mix well. Discard the liquid from the drained potatoes; you will be left with a glob of starch in the bottom of the bowl. Add most of it (or all if you want) to the potato mixture and stir in.
- Add the warmed milk/cream slowly; add salt and pepper to taste. Mix well.
- Pour into a buttered 11 x 14-inch baking dish. A glass baking dish helps you see the level of brown the crust is attaining. Bake and test for doneness at 1 hour and 15 minutes or so. Like a cake, it will pull from the sides of the pan and a knife should come out clean. You may need to adjust baking time to get a nice brown crust. Slice and serve with sour cream and bacon bits on top, if desired.
- Remove from oven, allow to cool slightly. Cut into serving pieces.
Nutrition Facts :
LITHUANIAN KUGELIS A POTATO, BACON DISH
My husband was Lithuanian. He loved my cooking! especially this dish. This was his mothers Wisc. recipe, from the thirtys. A restaurant in Chicago, that served this wonderful dish was Sharko"s, on W. 63 St. Closed in the 90's. But I think they had another one in Villa Park IL.??? I have many Polish and Lithuanian recipes, from his wondewrful family. This is one of the best.
Provided by Nancy J. Patrykus @Finnjin
Categories Potatoes
Number Of Ingredients 8
Steps:
- Cut bacon into small pieces and fry till almost crisp. Grate potatoes into a bowl, drain off all the liquid into a small bowl. NOW GRANDMAS TIP: Leave the above liquid to sit, then drain off just the clear liquid .Save the thick liquid at the bottom. Return this thick liquid to the bowl of grated potatoes.
- Now add the eggs, and mix well, add the evaporated milk, salt and pepper, 1/2 cup milk and the grated onions. Mix well. Pour into a greased flat pan with sides. The height of potatoes in the pan should not be over 1-1/2 inches high. Bake in a pre-heated 350 oven for 1-1/2 hours.
- Cut into squares to serve. Welike it with sour cream , and or applesauce. It can be cut and fried with ,eggs, and bsacon the next day!. This is a keeper.......... if you like potatoes!
LITHUANIAN KUGELIS
Traditional Lithuanian potato dish served with sour cream, or applesauce. This is one of our eclectic families favorite holiday dishes. This recipe was given to me by my Aunt Pat
Provided by IndyRob
Categories European
Time 2h
Yield 12 , 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a Dutch oven set over medium heat, cover, and cook until the bacon has softened and begun to release it's grease.
- Stir in the onion and cook until softened and translucent. Remove the cover, and continue cooking and stirring until the mixture caramelizes and turns a deep, golden brown. Remove from heat and stir in butter to melt.
- Stir shredded potatoes into the onion mixture, then stir in the evaporated milk and eggs until well combined. Pour into a 9x13-inch glass baking dish.
- Bake in preheated oven for 1 hour, or until golden on top. Remove and let stand for 10 minutes before slicing into 3x3-inch squares. Serve hot.
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