>Ditto for me. I'm kinda of an amateur chef.

Um... I already emailed it to Tracy, but here goes:

mixed ground meat 50-50 pork/beef 800-1000g
1 onion
potatos 1200g
pepper, salt
4 eggs
sour cream

Fry the meat in a pan with the chopped onion, add salt & pepper.
Peel the potatos and slice them cca 3mm thick. Oil the pyrex pan. Lay one layer of potatos to cover the bottom. Spread a layer of meat etc to cover the potatos, then potatos to cover the meat. Some add two more layers, but my wife never does.

Put it in the oven, covered with aluminum foil. When the potatos go soft, mix eggs and cream and a bit of salt, ground pepper and hot peppers if you like, pour over and bake without the foil until you like the color. Should have brown edges here and there.

Usually pickles or sour cabbage go as a side salad, or fried peppers. It's a cultural thing - we can't imagine a salad as an entreé, it's always on the side.

This is for about four persons, but there's usually leftovers. I like it cold as well, but it also reheats fine in the microwave.