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Racot crumpli (Baked potatoes and eggs) Recipe

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This recipe for Racot crumpli (Baked potatoes and eggs), by , is from Ema's Jewish Transylvanian Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carmela Abraham
Added: Friday, March 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 potatoes
3 hard boiled eggs
margarine
salt
pepper
paprika
shredded mozarella

Directions:
Directions:
Boil potatoes and eggs. Peel and cut in slices. Grease a baking dish (pyrex) with margarine, arrange a layer of potatoes and egg slices, sprinkle salt, pepper, paprika, shredded mozarella and a little margarine. Repeat with a second and a third layer. Bake until golden brown and crispy at edges.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
90 minutes
Personal Notes:
Personal Notes:
Simple and delicious

 

 

 

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