Potato Pudding

Ingredients

10 medium potatoes
6 slices bacon
1 medium onion, grated
2/3 cup Roberts Milk, scalded
3 Roberts Eggs, beaten
2 tablespoons farina
2 teaspoons salt
pepper to taste
Roberts Sour Cream

Preparation

Wash, pare and grate potatoes. Fry bacon; add grated onion and sauté for 3 to 4 minutes. Distribute bacon, sauteed onion and drippings over grated potatoes; add hot milk, beaten egg, farina, salt and pepper and mix well; pour into a well-buttered 3 quart baking dish. Bake at 400° for 15 minutes. Reduce heat to 350° and bake for 1 hour longer, or until top is browned. Cut into squares and serve hot, topped with sour cream.

Recipe Contributed By: Mrs. H. J. Tanner Omaha, Nebraska

Yield: 10 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.