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| POTATOES HUNGARIAN | |
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1/2 c. butter 2 c. dairy sour cream 1 1/2 tsp. salt 1/4 tsp. pepper 6 medium potatoes, cooked, peeled, and sliced 4 hard boiled eggs, sliced 6 slices toast, crushed fine or 1 c. fine dry bread crumbs Paprika Slice eggs and potatoes. Melt butter. Add sour cream and salt and pepper; mix well. Put potatoes, eggs, creamed mixture, and crumbs in layers in greased, shallow baking dish. Repeat, ending with crumbs. Sprinkle with paprika. Bake in preheated moderate oven (350 degrees), about 30 minutes. Makes 6 servings. | |
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recipe reviews #153014
HBomb (Pennsylvania) says:
Please note that the recipe came out perfectly except for the amount of salt. Using half the amount of salt would suit the recipe better. Also including the information on the size of cassarole to use would help. We used a medium sized cassarole. Last but not least cooking pealed potatoes made things easier.
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