LATKE page 16

edges are browned. Turn over
and cook another five minutes.
Place cooked latkes on a paper
towel-lined cookie sheet to
drain. Add more oil as needed
for frying. Makes about three
dozen latkes.

Oven Latkes

with lots of sour cream. De-
your.

Cheese Latkes
2 lbs. potatoes
1 lb. grated cheese
(cheddar is tasty; mozzarella
is lower in fat)
6 eggs, lightly beaten
I /4 cup flour
2 level tsp. baking
powder
1 tsp. salt, or to taste
I /2 tsp. ground pepper;
or to taste

INI

ow you can, of
course, serve store-
bought applesauce
with your delicious
latkes. Or yoU can
make it from scratch.
Don't worry. It's a lot easier
than you think.

crowave-safe bowl. Cover
loosely with plastic wrap. Mi-
crowave on high for 10 min-
utes. Stir to check consistency.
If the apples are soft enou
to mash, add cinnamon and
stir to break up large chunks.
Let cool for about five min-

T H E A PPL E TR E E

(The perfect taste treat for any-
one looking to avoid all that
delicious but heavy, fat-laden
oil).
Prepare potato mixture as
above.
Follow directions either
Preheat oven to 400 de-
for baking or frying. Top
grees. On a non-stick cookie
with sour cream.
sheet, heat 1/4 cup oil and
Cajun Latkes
place onto the sheet. Flatten
latkes and adjust the shape.
Prepare recipe for Favorite
Bake for 10 minutes and flip
Potato Lathes, but spice
(it's fine if the latkes are not
generously with
browned; they'll continue
to do so in the oven).
Hints:
Bake another 8-10 min-
work as fast as possible with
utes until the bottoms
Be-
filo
dough. It dries quickly. Be-
are browned. Drain as
it1StrUC-.
fore using filo, read all
above.
lions on the package.
Almost Cholesterol-
Free Latkes
paprika and garlic before
Prepare potato mixture as
frying. Warning: these are
above, but use egg whites in-
not for the meek.
stead of whole eggs. Two egg
Spa Latkes
whites equal one whole egg.

1

Vegetable Latkes
2 lbs. potatoes, unpeeled
1 lb. zucchini and/or carrots
I /2 cup egg minced or grated
yellow onion
6 eggs, lightly beaten
I /4 cup flour
2 level tsp. baking powder
1 tsp. salt, or to taste
I /2 tsp. ground pepper;
or to taste

Follow directions above ei-
8 Cher for baking or frying. Serve

Prepare recipe for Favorite
Potato Latkes. Before serv-
ing, top with goat cheese
and roasted red pepper, or
mozzarella and sun-dried
tomatoes. Broil for about
2 minutes before serving.

Oh-So-Sweet Latkes

Prepare recipe for Favorite
Potato Latkes, but DO NOT in-
clude onion. Before cooking,
add 1/2 cup sugar and 4'Tbsp.
cinnamon, or to taste.

one should be served as a side
dish; it's not sweet enough to
be a dessert.

Cheese Strudel
Filling:
3 cups dry cottage cheese
4 eggs
I /2 cup parmesan cheese
1 /2 cup crumbled feta cheese
I /2 tsp. salt, or to taste
I /2 tsp. pepper; or to taste

Pastry:
8 sheets offilo dough
(about 8x10 inches)
I /2 cup melted butter
or light olive oil

Microwave Applesauce
10 apples, cored and cut into
1-inch pieces
I /4 cup water
3/4 cup sugar
1 tsp. cinnamon

Toss together apples and
sugar. Place in water in mi-

utes and puree in the bowl of
a food processor set on
"pulse." If the apples are still
firm, microwave in three-
minute increments until soft.
Continue stirring. Makes
about five cups.
A great accompaniment to
lathes is cheese strudel; this

Preheat oven to 350 de-
grees. Combine filling ingredi-
ents and set aside. Lay one
sheet of filo dough on a dry
surface. With pastry brush,
lightly brush with butter or
oil. Place another piece of
dough on top and repeat, us-
ing five sheets of dough (do
not butter the top sheet).
Place half the filling on the
short side of the stack of filo
and roll dough over the filling
once. Fold edges over the roll,
"egg-roll" style, and butter re-
maining surface of filo. Roll
until the strudel has a cigar
shape. Place seam down on a
cookie sheet. Brush with
more butter or oil and cut
about five small slits into the
top of the roll. Repeat with re-
maining dough and filling.
Bake for 30 minutes or until
golden. Serve warm or at
room temperature.
To serve, use a serrated
knife and a gentle "sawing"
motion to cut the strudel into
slices of desired size (use cau-
tion: filo dough is extremely
fragile). Serves 8-10.

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