In article >,
"Bob Terwilliger" > wrote:
> Potato Kugel
>
> 6 medium potatoes
> 3 eggs, beaten
> 3/4 C flour (+-)
> 1 onion
> 1/2 tsp. salt
> dash of white pepper
> 4 tbsp. shortening
>
> Preheat oven to 375°F. Peel potatoes and grate them finely. Squeeze out
> excess liquid. Grate onions into the potato pulp. Add beaten eggs, salt and
> enough flour to make a batter that will drop from a spoon. Melt shortening
> and then fold into the batter. Pour the batter into a greased 9-inch square
> baking pan. Bake 30-40 minutes until nicely browned and crisp at the edges.
> May be served with Applesauce.
>
>
> Bob

This was not like that. If I'd seen one other camera out I would have
taken a picture. What I ate had sliced potato in it. What kind of
struck me is that the two dishes - the pineapple one being the other -
were rather similar in appearance -- both having that eggy custardy look.

Question re the kugel above: I don't have a box grater like my mom had.
When I make potato pancakes I shred them finely in the fp then chop the
shreds with the steel blade, creating the kind of potato mush that
you're describing -- any clue if what I'm doing results in a substantial
difference from grating the whole potatoes?
--
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