Turasky Family Kugelis recipe (grated potato casserole with fried onion and bacon bits)
Photo below of Turasky family early electric kugelis potato grating machine. Recipe and photo courtesy of “Little Tony” Turasky.
Now, following is the kugelis recipe of Irena Ivoskute Sorrells, demonstrated by her at the Lithuanian-American Club cooking class on March 5, 2016.
LITHUANIAN KUGELIS (BULVIU PLOKSTAINIS)
For 4 – 6 persons as a main dish or 8-10 as a side dish in a 9/13/2 baking pan use:
• 5-6 lbs. potatoes (Idaho or Russet recommended).
• 1.5 – 2 lbs bacon, partially frozen to make it easier to cut (half for the casserole mix, half for topping). The best taste is achieved using Hickory smoked, THICK cut.
• 2-3 large yellow onions (1 grated into the mix, others used in the topping)
• 1 cup of boiled milk or 1 can of evaporated milk (or less), depending on desired consistency of final casserole
• 2-3 eggs
• 1 tbs flour or farina (depends on consistency). If you prefer drier, less-pudding-like kugelis, add more flour or farina.
• salt, pepper (to taste)
• 16 oz. sour cream, pure & natural (NOT light) for topping
(Keep peeled potatoes and onions in cold water to avoid dark grey color).
Preheat oven to 375 – 425°. Dice the frozen bacon into small pieces. Fry until very crispy. Set the pan of bacon and drippings aside. More drippings=better taste! Grate onion and potatoes with potato grater, or by hand. Add beaten eggs. Pour the fried bacon into the mix. Add boiled milk or evaporated milk. Add a little bit of flour or farina if wanted/needed – depending on the consistency. Stir everything together well. Pour all the mixture into a 9″ x 13″ baking pan. Bake at 425° for 1 hour or at 375 for 1.5 hour. The kugelis is ready to serve when the top is golden brown and when you see the sides pulling away from the baking pan. Remove from the oven and it sit for 5-7 minutes, then slice into squares and serve hot with topping (thick regular sour cream or mixture of bacon bits fried crispy with diced onions fried until golden/brown, added to sour cream after frying). Bon appetite!
Two Other recipes from the March 5, 2016 Lithuanian cooking class both demonstrated by Viktorija Legge
Beet salad with beans: Burokėlių salotos su pupelėmis
– 3 beets boiled or one 15-ounce can of canned beets (not pickled)
– 3.6 ounces of Great Northern beans – can either cook yourself or use caned ones – do not need to be heated
– 1 decent sized pickle – I used Polish Dills in the class, as they are closest to the ones we get in Lithuania – can add more if desired
– 1 medium onion or half of a large one (white)
– Pepper (salt can be eliminated as mayonaise is salty)
-Mayonaise – a few table spoons
– Diced hard-boiled eggs and chopped fresh dill can also be used
Dice (chop everything into small squares) – the finer the onion and pickle pieces the tastier. Mix all ingredients together. Enjoy, and keep leftovers refrigerated.
Spicy Cold Cheese Salad (Pikantiška Mišrainė)
• 7 ounces of your favorite cheese(s), grated
• 3 eggs
• 3-4 cloves of garlic (fresh, not in a jar)
• 3 ounces of mayonnaise
• Dill if you choose (fresh and chopped)
• Pepper to taste
Grate cheese if not grated already, hard-boil the eggs and grate them as well. Crush the garlic with a garlic crusher into the mixture, add the rest of the ingredients and mix.
(Eggs can be eliminated from this salad – during the class I did not use eggs or dill.)
Now, for my own Kugelis recipe–not as authentic, for sure. This makes one lasagna-size glass or aluminum pan-full.
5 lbs. Idaho or russet potatoes, grated and drained
1-2 onions, diced and sauteed
2 lbs. bacon, diced and fried crispy
1 can Pet evaporated milk
sour cream topping when ready to eat
Fry diced onions and bacon (I fry each separately, and you can do it the night before, if you like).
Set aside. Beat three eggs and set aside. Open Pet milk can, set aside. Grease bottom and sides of glass lasagna pan. Now you are ready for the big job: the potatoes.
After peeling the potatoes and placing in cold water with a few drops of lemon or ascorbic acid (this can also be done the night before–I left peeled potatoes in water overnight in the fridge), start slicing the potatoes small enough to fit into a food processor. Sprinkle grated potatoes with ascorbic acid or lemon juice immediately after removing from processor and placing in a collander. (Maybe there is even a better time to get lemon juice or ascorbic acid sprinkled and mixed through the grated potatoes, but I can assure you if you don’t get it on them right after placing them in the collander to drain, ALL the potatoes will turn gray and stay that way).
(During draining, better cooks than me also collect the potato starch for mixing into the bowl with all the ingredients. They do this at the collander step by standing the collander in a bowl and draining the grated potatoes through cheesecloth or something like it at the bottom of the collander. I am fuzzy on this step, and my recipe worked well without it.)
After draining away excess liquid, combine potatoes in large mixing bowl with warm or hot onions and bacon (or re-warmed if kept overnight). Stir in eggs and Pet milk after the mixture is not so hot that it cooks the eggs, and add a few teaspoons of flour to make up for the missing potato starch, if you didn’t collect it.
Pre-heat oven to 400 or 425 F for 10-15 minutes
Pour soupy mixture into lasagna pan and bake for approx 1 hour at 350 F until top is golden.
Eat good and warm for maximum taste, after spooning sour cream on top.
Also delicious without the sour cream. (from Sandy Baksys)
Zucchini Kugele (Kugelis)
3 ½ # zucchini
5 cups grated zucchini peeled (use coarse grater & squeeze water out)
½ cup chopped onion
6-7 slices bacon cut in 1” pieces
1 ½ cups Bisquick
salt & pepper to taste (not too much as cheese is salty)
8-9 whole crushed allspice (put on paper napkin & break with hammer)
4 beaten eggs
1 cup shredded cheese ( mild )
½ cup bacon grease
USE large bowl
Saute onion & bacon & fry til almost crisp
Mix Bisquick, salt pepper & allspice. Add eggs, bacon, cheese, bacon grease & then zucchini.
Bake @ 350 for 1 hr 10 minutes OR until top is nice & brown.
Brush baking dish w/ melted bacon grease.
Pour in glass pyrex dish ( 11 ¾ X 7 ½ X 1 ¾)
Drizzle a little bacon grease on top.
Serve with sour cream.
The above recipe was shared by Lithuanian-American Club of Springfield member, Ann (Pazemetsky) Traeger.
Ann says it is…….. DELICIOUS.
Also from Ann Pazemetsky Traeger:
Cold Beet Soup (Saltibarsciai)
Cook fresh beets until soft and slice or dice. After whisking together sour cream and buttermilk, pour over beets in a bowl.
Peel fresh cucumber, then dice, sprinkle on top of soup.
Hard-boil and slice three eggs, sprinkle on top of soup.
Cut up some fresh dill for garnish, sprinkle on soup.
Dice green onions for additional garnish.
Add salt and pepper to taste.
Sour Cream Drop Sugar Cookies
1 ¼ cup sugar
¼ tsp salt
1 tsp baking powder
½ cup margarine
3 beaten eggs
1 tsp baking soda
1 cup sour cream
2 ½ cups flour
1 tsp vanilla
1 tsp lemon extract
Cream sugar and margarine. Add sour cream, beaten eggs, vanilla,
and lemon extract. Beat well. Add dry ingredients. Mix well. Drop
by teaspoon on greased cookie sheet. Bake at 375 degrees for 15
minutes or until lightly brown.
This above recipe may not be Lithuanian but it was from my Great-grandmother,
Anna Shoudis Andruskevitch. I remember going to her farm and she’d
bring out the large bin with these in it….yummm! (Donna Baker)
1 (14 oz) can sweetened condensed milk
1 tsp baking soda
1 c flour
2 T melted butter
1 slightly beaten egg
1 T poppy seeds
Mix the above ingredients together. Pour the batter into a lightly
buttered 8 inch spring form pan and bake in a 350 degree oven for
approximately 30 minutes. Cool. Slice the cake horizontally in half
and spread the filling.
8 oz sour cream
2 T gelatin dessert liquid* any flavor
2 T chopped nuts
Mix the above ingredients together and use it as the filling for the
*Add 1 cup of boiling water to the contents of the (3 oz) Jell-O
package. Stir to dissolve. Cool well before mixing with other
ingredients of the filling.
This recipe was taken from “In Good Taste 2001, Second Addition”
Cookbook from the Women’s Guild of the Balzekas Museum of