"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Racot crumpli (Baked potatoes and eggs), by Carmela Abraham, is from Ema's Jewish Transylvanian Kitchen,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 potatoes 3 hard boiled eggs margarine salt pepper paprika shredded mozarella
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.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.