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Kugleis 
From:        gborskie@mindspring.com (Geri)
Posted:      October 17, 2000 at 13:44:32
 
In Reply To: Re(1): Starving Lithuanian
             Posted by Allan Evans on October 17, 2000 at 08:46:00

Message:     
 Those of us who make kugelis are very particular about certain things and the ingredients are not exact.
 
First, I don't know how to make it with less than five pound of potatoes. They have to be the white baking potatoes (firmer texture, less moisture). You need someone who can grate very quickly because the potatoes will begin to turn brown in a hurry. As your designated grater is busy, fry about one pound of bacon (I like the thick sliced) and a couple of large onions. Fry the bacon first until crispy and add the onions. Do not throw out the drippings, that's the best part.
 
After the potatoes are grated, drain out as much of the liquid as possible and stir in the bacon and onions. Add a couple of eggs and one small can of condensed unsweetened milk. The more eggs you add, the firmer your kugelis will be so it's a matter of taste, I like mine not quite so firm. Add salt and pepper to taste.
 
Now the trick is, you need glass loaf pans. Teflon pans will not give you that beautiful crust. Grease the pans with Crisco. That's right, I said Lard. I buy one small can every holiday season and only use it to grease my kugelis pans.
 
Pour in the batter and bake at about 350 - 400 until you see the lovely crust.
 
It's great with your turkey dinner and for leftovers, you can slice it and microware or fry in butter and serve with sour cream.
 
 
