This old cheese cake came from Lithuania. My grannie told me her oma said they used to make this with cheese made from Reindeer milk. Grannie adjusted these for todays markets. I still make it occasionally.
Grandma used to make this bread after all the fields had been harvested and she had time on her hand to "mess" in the kitchen. I'm glad I watched her closely, cause now my grand children are just as eager to get this. We usually eat this for breakfast with boiled eggs, cheeses and cold cuts. It also tastes great with butter and honey.
Hubby used to disappear into the woods and bring something home and announce "This is supper, ok?" Being a novice in the kitchen and a big city gal at the same time, I deviced this one. Been using this recipe ever since (38 years now). I serve this with Fried Potatoes.
Acquired this recipe from my good friend Diane, while still green in the kitchen. This is so easy to prepare, that whenever it was on the menu her son was "Head Chef". He had the browning down to perfection (almost Greg). Can be stretched to accommodate from 4 to 8 diners. Great with mashed potatoes.
Tastes great with all sorts of side starches, rice, potatoes, or pasta. The recipe can be stretched quite a bit, depending on thin you can get the meat sliced. I actually bought an electric slicing machine so I could slice my own, since the butcher would not cut the meat to my liking.