MEET COUSIN ESTHER
She lit up the
Hanukkah party with
her electric menorah
t-shirt. Fortunately, no
one lost their appetite
for delicious Golden
Potato Pancakes.
For over 40 years, the Golden
family has been making their potato
pancakes one way... by using only
top quality ingredients like real, fresh
potatoes skillfully blended with onions
and spices, then cooked in healthful,
cholesterol free canola oil.
So for a great meal or sidedish,
serve the pancakes everybody loves. All
natural Golden Brand Potato Pancakes.
Golden
12 POTATO PANCAKES Nfiar
serving suggestion
Healthy...
cooked in
canola oil,
cholesterol
free
NEW FLAVORS page 126
2. Place the hazelnuts and the
sugar in a food processor or
blender. Pulse/chop until the
mixture is ground into a paste.
Pour it into a mixing bowl.
3. Add the remaining ingre-
dients except the confectioners'
sugar and mix together well.
The mixture should form a stiff
paste.
4. Drop teaspoonsful of the
nut batter onto the wax paper,
leaving a 2-inch space between
each cookie.
5. Bake 25-30 minutes or un-
til golden brown. Remove the
cookies from the oven and cool
completely before attempting to
remove them from the paper.
Separate slowly and carefully.
Sprinkle the cookies with con-
fectioners' sugar before serving.
Stored in tightly closed tins, the
cookies keep well for weeks.
POACHED EGGS
WITH SPINACH
This Turkish dish is similar to
eggs Florentine but the season-
ings are different. Sweet butter is
used rather than olive oil.
Preparation time: 35 minutes
S
Servings: 3-6
All Natural
No Preservatives
NET WT.
16 OZS.
(1 LB.) 453 G
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11)0
"ATPLIPAI
THETEiiigHN_EWS
4 tablespoons sweet butter
1 medium onion, peeled and
finely chopped
2 pounds fresh spinach, washed
and dried
1/2 cup crumbled feta or brynza
cheese
114 cup finely chopped fresh dill
leaves
Salt and freshly ground black
pepper
6 extra large eggs
1. In a deep, wide saute pan,
melt the butter over medium
heat.
Saute the onion until soft and
translucent (5-7 minutes).
2. Add the spinach and cook
until the leaves wilt and begin
to give off liquid. Reduce the
heat and cook down until most
of the liquid has evaporated.
3. Stir in the cheese, dill, salt,
and pepper. Make six depres-
sions in the spinach and break
an egg into each depression.
4. Reduce the heat to the low-
est simmer and cover the pan
tightly. Cook 15 minutes or un-
til the eggs are set. Serve im-
mediately.
BAKED FISH
WITH RITTER
LETTUCES
Variations
on this dish are
found through-
out the Jewish
Mediterranean. This is
a robust dish best made
with strong-tasting fish like fresh
tuna or mackerel. Bitter lettuces,
garlic and white wine bring out
the hearty flavors of the fish while
sweet fennel and fresh tomatoes
add softening tones.
Preparation time: 50-55 minutes
—• A g
6 tablespoons olive oil
1 large onion, peeled and finely
chopped
2 large cloves garlic, peeled and
chopped (1 tablespoon)
4 stalks fennel, chopped, plus a
handful of fennel leaves
2 tablespoons all-purpose flour
1 cup vegetable stock
1/2 cup dry white wine
3 large tomatoes, peeled, seeded,
and chopped
3 cups finely shredded chicory
3 cups finely shredded endive
lettuce
4 large fresh tuna steaks (2 & 1/2
to 3 pounds)
8 anchovies, packed in olive oil,
drained
1/2 cup freshly squeezed lemon
juice
Freshly ground black pepper
1. Preheat the oven to 350 de-
grees. Oil a deep casserole that
has a tight-fitting lid.
2. In a deep, wide saute pan,
heat 4 tablespoons oil over
medium-high heat. Saute the
onions until soft and translucent
(5-7 minutes). Reduce the
heat slightly and add the gar-
lic and chopped fennel stalks.
Cook 4-5 minutes more or un-
til the fennel stalks start to soft-
en.
3. Sprinkle the vegetables
with the flour. Cook 5 minutes
longer, stirring constantly and
regulating the heat to prevent
scorching.
4. Slowly add the vegetable
stock and stir constantly to pre-
vent lumping. The mixture will
thicken into a thin sauce. Add
the white wine and tomatoes
and cook another 7-8 minutes or
until the tomatoes start to soft ,,
en. Remove from the heat and
set aside.
5. Combine the two lettuces
and put half into the prepared
casserole.
6. Place the tuna steaks on
top of the lettuce. Lay two an-
chovies across each tuna steak.
Place the fennel leaves over this.
Ladle the sauce over the tuna,
sprinkle with the lemon juice,
and season all over with pepper.
Top with the remaining lettuce,
a few grindings of pepper,
and the remaining 2 ta-
blespoons oil.
7. Cover the casserole with foi
and then with its cover. Brais;
in the oven 40-50 minutes. Re
move from the oven and serv(
immediately. ❑