Latkes

Continued from preceding page

Drain cauliflower thor-
oughly after it is cooked.
Mash it with a fork until on-
ly small pieces remain.
Add bread crumbs, egg,
sauteed onion, and season-
ings and mix well.
Heat oil in a large frying
pan. Take 1 Tbsp. cauliflower
mixture and press it together
to make it compact. Flatten
into a patty about 1/2" thick
and slide it into the pan with
a spatula. Fry 8 latkes at a
time.
Fry until brown on each
side (about 3 minutes per

Portrait
of a
Great
American
Investor

side). Carefully turn with a
spatula. Repeat with remain-
ing batter.

Drain latkes on paper
towels. Keep them warm in a
300 degree F. oven with the
door open to prevent the
latkes from becoming dry.
Makes 16 latkes.
Diabetes Control And The
Kosher Diet is available at
local bookstores and libraries.
To order a copy, mail a check
for $11.30 to: Wordscope,
Inc., P.O. Box 1594, Skokie,
Il. 60076.

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Cookies & Candies For
Holiday Entertaining

The approaching holiday
season means plenty of par-
ties. As a special treat for
your guests, or as a special
gift for your hostess, try
these recipes for cookies and
candies.

CHINESE ALMOND
COOKIES

Over 50 cities
to choose from.

This is a suggestion for at-
tractive cookies for a special
luncheon or a sweet table.
They look especially nice if
altered with brownies.

,

• 30 to 36 whole blanched almonds,
lightly toasted
• 1 cup vegetable shortening
• 1 cup sugar
• 1 egg
• 1 and 1/2 taps. almond extract
• 2 cups flour
• 1/2 cup finely ground, toasted
almonds
• 1/2 tsp. salt
• 1 egg yolk
• 1 tsp. water

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FRIDAY, NOV, 27,

.

lb toast almonds, spread in
an ungreased baking pan or
skillet. Place in a 350-degree
oven or over medium-low heat
on the stove top for 5 to 10
minutes (depending on the
shape of almonds you use), or
until almonds are a light
golden brown, stirring once or
twice to assure even brown-
ing. Note: almonds will con-
tinue to brown slightly after
being removed from heat.
When cool, add to blender jar
or food processor bowl

Grind quickly by turning
machine rapidly on and off
several times. For cookies,
cream shortening, sugar, egg
and extract in mixing bowl.
Combine flour, ground al-
monds and salt; stir into
creamed mixture to blend.
Shape dough into 1 and
1 /2-inch balls; place 2 inches
apart on ungreased baking
sheet; press a whole almond
into center of each cookie.
Beat egg yolk and water;
brush over cookies to glaze.
Bake in 375-degree oven 12-15
minutes, or until golden
brown and crisp. Cool on rack.
Makes 2 and 1 /2 to 3 dozen
cookies.

APPLESAUCE COOKIES

These light-tasting cookies
should be just the thing
served with a melon salad for
dessert.
• 1 and 1 /2 cups for shortening

•
•
•
•
•
•
•
•

2 cups sugar
1 egg
1 tsp. cinnamon
pinch nutmeg
4 to 4 and 'A cups flour
1 tsp. soda
1/8 tsp. salt
1 cup thick applesauce
(unsweetened)
• 1 cup pecans, chopped
• 1 cup raisins, chopped

Cream shortening and
sugar. Add egg. Beat thor-
oughly. Sift flour and dry in-
gredients. Fold gradually in-