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| A Taste of Chanukah |
Potato Latkes Ingredients: 2 lb. (4 medium) baking potatoes, shredded 1/3 cup of minced onion 3 Tbsp flour 1 large egg 3/4 tsp. salt 1/2 tsp. pepper Makes: 27. Per 3 pancakes: 117 cal. 3 grams protein, 19 grams carbohydrate, 2 grams fiber, 3 grams of fat, (0 grams saturated fat), 24 mg cholesterol, 208 mg sodium. Potato Latkes take time, set aside one hour. To start: 1. Heat oven to 300 degrees F . Lightly oil 2 cookie sheets. 2 . Coarsely shred potatoes with a food processor , or use the large holes of a 4 sided grater. Place in large bowl. 3. Add binders and seasonings; toss to mix well. 4. Heat one tsp. of vegetable oil preferably canola, in a large nonstick skillet over medium heat, tipping pan to coat bottom with oil. 5. For each pancake, drop 1 heaping tbsp potato mixture into the hot oil, using back of the spoon to flatten each to about 2 1/2 inches across. 6. Cook 2 minutes per side, turning pancakes over carefully with a pancake turner and pressing them down, until well-browned and tender. 7. Place each batch in a single layer on the prepared cookie sheets. Place in the oven to keep warm. 8. Serve with applesauce or reduced fat sour cream. This recipe is was contributed by The Second Wives Club.com Mandel Bread 1/2 cup cooking oil 1/2 cup sugar + 2 Tbsp 2 eggs 2 cups sifted flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp vanilla 1 tsp almond flavoring 1/2 cup chopped walnuts, almonds, OR pecans 1 Tbsp lemon rind Beat eggs - add sugar and oil, mixing well. Add remaining ingredients and mix well. Refrigerate dough for several hours or overnight. On heavily floured surface, shape into 3 narrow loaves. Bake on floured sheet for 20 - 25 minutes at 350 degrees. Slice diagonally while hot. Place slices on greased and floured sheet and toast for 3 minutes per side at 450 degrees. Butter Cookies Yield: 5 dozen cookies 1 cup butter or margarine 2 cups flour 1 tsp. vanilla 2/3 cup sugar, separated into two 1/3 portions 1 tbls. blue food coloring Tear two sheets of waxed paper or plastic wrap into 1- foot long pieces. Mix 1/3 cup sugar and food coloring together and sprinkle half onto each strip of paper. Set aside. Bring butter to room temperature. Mix by hand the butter, flour, vanilla and 1/3 cup sugar until it is well mixed together and forms a softball of dough. Divide in half. Roll each half into a log 2" in diameter. Smooth the sides to form an evenly formed log, flattening the edges slightly to make it a rectangle if that is easier. Roll in the colored sugar until all sides are coated. Wrap in the paper. Repeat with the remaining dough. Refrigerate at least an hour, up to a day, or freeze for later baking. Preheat oven to 375 degrees . Slice the logs into 1/8" slices and place gently on a lightly greased cookie sheet. If any sugar remains in the paper, sprinkle on top of the cookie dough. Bake 10-12 minutes until the cookies are a light brown. Let cool a few minutes, then carefully transfer to a cooling rack to finish cooling. These are easy and fun to make with children. Brisket 1 1/2 c. sun-dried tomatoes, packed in oil 1 c. boiling water 1 beef brisket (about 4 1/2 lb..), trim all visible fat 1 tsp. salt 1 tsp. paprika 1 tsp. pepper 1/2 c. ketchup 1/4 c. brown sugar, packed 2 tbls. lemon juice 8 bunches baby carrots, trimmed 1/2 lb. green beans 3 onions, sliced In cup, combine sun-dried tomatoes and water: let stand 15 minutes or until softened. Meanwhile, season beef with salt, pepper and paprika. In sauce pot or Dutch oven over medium heat, brown beef in 1 TBS. hot oil 10 minutes, turning once. Remove to plate; keep warm. In the same pot over medium heat, cook onion in remaining 1 TBS. hot oil, stirring, 10 minutes or until tender. Add tomatoes with their liquid, ketchup, brown sugar and lemon juice; bring to a boil. Add brisket; reduce heat to low. Cover and simmer for 2 hours, 40 minutes. Add carrots and beans; continue simmering 20 minutes or until tender. Remove beef; let stand 15 minutes before carving. Grilled Vegetables 2 tbls. salt 3 tbls. packed golden brown sugar 2 tbls. paprika 1 1/2 tbls. chili powder 1 tbls. ground black pepper 2 1/4 tsp. garlic powder 1 1/2 tsp. cayenne pepper 1 1/2 tsp. dried basil Assorted vegetables (zucchini, bell peppers, red onions, large mushrooms) Olive Oil Combine first 8 ingredients in a food processor. Blend 15 seconds. Transfer to a small jar; cover tightly. Spice mixture can be prepared 2 weeks ahead. Store in refrigerator. Prepare barbecue or preheat broiler. Clean and cut all vegetables into 1/2 inch thick slices. Brush with olive oil. Sprinkle generously with spice mixture. Grill until just cooked through, turning occasionally, about 8 minutes. |
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Let's Get Cooking!
