enjoy The

Heat griddle to medium heat.
Spoon 1Y2 to 2 T. of the batter
onto the griddle. When a few
bubbles start to appear and the
bottom of the latke is golden,
turn it over. (The latke will not
rise). Cook briefly on the second
side and serve with jam, apple-
sauce, vanilla yogurt or a cinna-
mon sugar mixture. Makes 20 to
25 3 in. pancakes.

MAXWELL HOUSE®

Family of Coffees

[-A, You Gele&aie

(Season.

RICE-CHEESE LATHES

2 c. cooked white or brown rice
3. oz. shredded cheese, cheddar,
monterey mozzarella, etc.
3 large eggs, separated
3 T. flour
pinch of salt
pinch of black pepper
1/8 t. cream of tartar
4 to 6 T. or margarine oil for
frying

CANTALOUPE ALASKA

)

2 cantaloupes, chilled
3 egg whties
pinch of salt
1/8 t. cream of tartar
6 T. sugar
1 pt. frozen yogurt, low fat. (you
can use ice cream if you wish)

Halve cantaloupes and re-
move seeds. Scoop out fruit in
balls and return melom balls to
shell and chill. Beat egg whites
and salt until foamy. Add cream
of tartar and beat until stiff. Add
sugar slowly, continuing to beat,
until peaks are formed. Chill. Set
oven to broil. Place filled can-
taloupes in a pan of crushed
ice or ice cube. Top melon with a
scoop of yogurt. Cover the yogurt
with the meringue (the meringue
must cover the entire top of the
melon and the edges must be
sealed with the meringue. Place
in oven and cook 2 to 3 minutes
or until the top is lightly
browned. Serve immediatly.
Serves 4.

•

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Normal serving size at parties, where other
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NOVEMBER

In a medium bowl, mix to-
gether the rice, cheese, egg yolks,
flour, salt, and pepper. In nother
bowl, beat the egg whites with
the cream of tartar until they
are stiff but not dry. Fold the
beaten whites into the rice
cheese mixture until combined.
In a large skillet heat about 2 T.
of oil. Spoon 2 to 3 T. of the bat-
ter onto the skillet for each latke
and flatten it slightly with the
back of the spoon. Fry the lathes,
turning once until they are gold-
en brown on both sides. Repeat
with the remaining batter,
adding oil to the skillet as need-
ed. Serve hot. Makes 15 to 18
small latkes.

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