Baking dish: (8 in x 12 in) 20 x 30 cm. 1. Peel and finely grate the garlic and onion. Place the minced meat in a bowl, add the grated garlic and onion, half the salt, and ground black pepper to taste. Mix well. 2. Peel, wash, and coarsely grate the potatoes. Add the remaining salt and 2 eggs. Mix. 3. Preheat oven to 375 F (190 C). 4. Grease a baking dish with butter. 5. Grate the cheese on a coarse grater. 6. Layer 1: Place half of the grated potatoes in a baking dish and smooth them out gently with a fork (do not press them down). Pour the potato liquid over them. Layer 2: Spread 1/3 of the grated cheese over the potatoes, then place the minced meat on top of the cheese. Layer 3: Spread the remaining grated potatoes. Cover the baking dish with foil and bake in a preheated oven for 20-30 minutes. 7. Remove the pan from the oven. Remove the foil. Spread sour cream or yogurt on top of the casserole. Sprinkle with the remaining cheese. Preheat the oven to 410°F (210°C). Bake for 10-15 minutes, until golden brown. 8. Remove from the oven. Let cool for 15 minutes. Cut into portions.

   1. Preheat oven to 425 F. Grease baking sheets. 2. sift flour, baking powder, baking soda and salt into medium bowl. Stir in oats. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in raisins. Stir in just enough buttermilk to make soft dough. 3. Turn out dough onto lightly floured surface; knead several times until smooth. Pat dough into 12x10-inch rectangles. Cut into 2-inch squares; arrange on prepared baking sheets. 4. Bake about 15 minutes or until browned. Remove to wire rack to cool slightly.