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Materials needed for 6 people:
50 g butter
1 onion, finely chopped
150 g bacon, finely sliced
½ teaspoon pepper
¼ teaspoon nutmeg
750 potatoes, peeled and cut into cubes and steam until cooked
3 eggs, lightly beaten
400 ml of liquid milk
½ teaspoon salt or to taste
50 ounces cheese chedar
How To Make:
Heat butter, saute onions until fragrant aroma.
Enter the bacon, pepper and nutmeg.
Stir until meat changes color and lift the smoke.
Combine potatoes sauteed with bacon, eggs and milk.
Season with salt to taste, stirring until blended.
Prepare heat-resistant dish smeared with butter.
Enter the potato dough, flatten. Sprinkle top with grated cheese.
Bake in hot oven 180 degrees Celsius for 25 minutes, until cooked and solid.
Bake well above the surface with a flame until golden browned.
Remove and serve while warm with sauce and tomato sauce.
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Schotel Mushrooms & Corningredients:
Margarine for greasing casserole dish (pyrex) and sauteing
200 g potatoes, sliced crosswise 1/2 cm, season salt andpepper (if you want to believe a soft, sliced potatoes beforeboiling)
cream of chicken soup (instant) is approximately 60-100 g
500 ml of liquid milk, heat
grain-size onion, sliced crosswise 1/4 cm
50 ounces bacon, chopped (or corned beef may be substituted)
200 g button mushrooms canned
200 grams of sweet corn (canned or fresh)
1 egg pepper (green or red) sliced crosswise 1 cm
celery, chopped
How to make:
Dissolve instant cream of chicken soup with fresh milk. Stir until blended.
Meanwhile, heat the margarine in a skillet. Saute the onion until wilted, entered bacon, mushrooms, corn, peppers.
Season to taste with salt and pepper and stir (if there is addednutmeg and oregano) to taste.
Pour in the cream soup stir the solution. Stir until thick andsmooth.
Prepare a pyrex baking dish, spread with margarine. Pour stirinto the pan.
Arrange potato slices on top, sprinkle with chopped celeryleaves.
Preheat the oven, wait until quite hot.
Insert baking pan, bake for about 30 minutes or until the potatoes are golden.
Serve hot.
50 g butter
1 onion, finely chopped
150 g bacon, finely sliced
½ teaspoon pepper
¼ teaspoon nutmeg
750 potatoes, peeled and cut into cubes and steam until cooked
3 eggs, lightly beaten
400 ml of liquid milk
½ teaspoon salt or to taste
50 ounces cheese chedar
How To Make:
Heat butter, saute onions until fragrant aroma.
Enter the bacon, pepper and nutmeg.
Stir until meat changes color and lift the smoke.
Combine potatoes sauteed with bacon, eggs and milk.
Season with salt to taste, stirring until blended.
Prepare heat-resistant dish smeared with butter.
Enter the potato dough, flatten. Sprinkle top with grated cheese.
Bake in hot oven 180 degrees Celsius for 25 minutes, until cooked and solid.
Bake well above the surface with a flame until golden browned.
Remove and serve while warm with sauce and tomato sauce.
Margarine for greasing casserole dish (pyrex) and sauteing
200 g potatoes, sliced crosswise 1/2 cm, season salt andpepper (if you want to believe a soft, sliced potatoes beforeboiling)
cream of chicken soup (instant) is approximately 60-100 g
500 ml of liquid milk, heat
grain-size onion, sliced crosswise 1/4 cm
50 ounces bacon, chopped (or corned beef may be substituted)
200 g button mushrooms canned
200 grams of sweet corn (canned or fresh)
1 egg pepper (green or red) sliced crosswise 1 cm
celery, chopped
How to make:
Dissolve instant cream of chicken soup with fresh milk. Stir until blended.
Meanwhile, heat the margarine in a skillet. Saute the onion until wilted, entered bacon, mushrooms, corn, peppers.
Season to taste with salt and pepper and stir (if there is addednutmeg and oregano) to taste.
Pour in the cream soup stir the solution. Stir until thick andsmooth.
Prepare a pyrex baking dish, spread with margarine. Pour stirinto the pan.
Arrange potato slices on top, sprinkle with chopped celeryleaves.
Preheat the oven, wait until quite hot.
Insert baking pan, bake for about 30 minutes or until the potatoes are golden.
Serve hot.
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