>>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.


That sounded great until you got to the bit about pickles and sour cabbage. May I barf now or do I need to eat it first? <g> Otherwise, it sounds good and I may just steal it from you.

BTW, your spelling of "potatos" qualifies you to be a Vice President of the U.S. (Which would be a huge upgrade! LOL)