CeleBraTe

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Rach'el Canaan-Kapen's
Lively Latkes, -

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mother Sara
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3 pour 1
medium
2 medium Onions,
1/2-cup flour or matza h mec
4 large eggs
vegetable oil
salt and freshly ground pepper
to taste

`

Fit food processor with proper
grating disc for potatoes. Peel
and cut potatoes into small
pieces and grate. Remove pota-
toes and place in colander.
Rinse under water, squeeze dry,
and place in a mixing bowl.
Next, peel and grate onions,
then squeeze out excessive
moisture. Add to grated pota-
toes. Add to this mixture egg
and flour and mix thoroughly.
Add salt and pepper to taste.
The mixture should be firm yet
moist. Heat oil in skillet to very
hot (oil should be about 1 /4").
Form into patties about 4 inches
in diameter. Fry on both sides to
golden brown, then place on
paper towels to absorb excess
oil.

1 21 1 9

1997

108

1 green pepper, chopped
he following Chanukah menu is
1/2 cup shredded cheddar cheese
all that's needed for most cele-
brants: potato latkes.
Spread 1 cup refried beans on bot-
But, and I'm sure some would
tom of a quiche or pie dish. Set
argue, we can't all live on
aside.
latkes alone. Sure, you could
Mix together cream
round out a meal with old
cheese, sour cream and taco
family favorites like bagels
seasoning mix. Spread over
and lox, tuna salad and mac-
beans. Top with the other
aroni and cheese, and, no
cup of refried beans (if con-
doubt, you would hear no
sistency of beans is too thick
complaints.
Annabe I Cohen to spread over cream-cheese
But there's so much more.
App leTree
mixture, stir in a little water to
And eight days is a long time.
Staff Writer
thin). Top with lettuce, toma-
So why not add a few child-
toes, green pepper and
friendly, makelem-yourself
cheese. Serve with baked corn chips
international treats with a Chanukah
or toasted pita triangles.
twist? You'll surprise and delight your
family and friends, and you may even
A Great Miracle Happened
pick up a few ideas on how to make
Here Mini-Pizzas
some of your other especially liked
Imagine pita bread cut with cookie
dishes festive for the season. Ill
cutters into dreidel shapes. The

Judah Maccabean Dip
Tex-Mex style dip on Chanukah?
Why not? These go great with latkes,
and everybody loves the south-of-the-
border flavors.

1 cup plus another cup refried beans
8 oz. regular or light cream cheese,
softened
8 ounces regular or light sour cream
1 envelope taco seasoning mix
1 cup shredded or chopped lettuce
1 cup or more seeded, chopped
tomatoes

cheese goes on first, and a little toma-
to sauce is squeezed over in the
shape of the Hebrew letters found on
each side of the dreidel. You can bet
these are good.

6-8 pitas, cut with cookie cutters into
many small dreidels
1-2 cups shredded mozzarella or
brick cheese -
1 Tbsp. dried oregano, crushed
1 cup spaghetti or tomato sauce (not
chunky style)

Preheat oven to 325 degrees.
Sprinkle pita dreidels with shredded
cheese and a little oregano. Plcice on
a cookie sheet and bake for 5 10
minutes or until cheese is melted, but
not browned.
Pour tomato sauce into a restaurant-
style ketchup bottle or squeeze-type
drink bottle (the kind spring water

-

Sharon Rosen's Laudible Latkes

"As the mother of
four children, a
full-time graduate ,
student and a
kosher cook, I
am always look-
ing for some sort
of miracle to speed me along in
my kitchen. I use very few pack-
aged foods, but I like the shred-

ded potatoes, designed for hash
browns and found in the refrigera-
tor case, when I make latkes.
They have a heksher and,
because they are ready to use, I
feel like I'm halfway there before
I've even started cooking. They
can be substituted in any favorite
latke recipe, and you'll be done
in half the time."