WE ARE
ALWAYS
Bur NG

Nancy Epstein's Lovely Latkes

Here's a tip from
Nancy Epstein,
of West
Bloomfield,
before you
begin: put pota-
toes in the dish-
washer and run one cycle to get
them good and clean. "I also
leave the skin on," she says.

7 large Idaho potatoes
2 medium white onions
5 eggs*
1/3 cup flour
2 tsp. salt

comes in) and squeeze on the let-
ters nun, gimmel, hey or shin on
each pizza.

- Variation: Make pizza full pita
size and squeeze a saucy dreidel
or menorah on each.

Chunky Chicken
Chanukah Chili
Oy caramba, this is good!

2 pounds ground chicken or
turkey (without skin)
3 Tbsp: vegetable oil
2 cups chopped onions
1 large red or green bell pepper,
chopped
1 Tbsp. garlic powder
2-3 Tbsp. chili powder
1 Tbsp. salt
1 tsp. brown sugar
1 15-ounce can pinto beans,
drained
1 15-ounce can black or northern
beans, drained
2 14-ounce cans diced tomatoes,
not drained
2 cups chicken or vegetable broth
Tabasco sauce, to taste

(Th

Place a large saucepan over
medium-high heat. Add chicken
and cook, stirring, until meat is
browned. Remove from heat and
set aside. Drain fat.

2 tsp. vegetable oil
1/2 tsp. baking powder
*the more eggs you use, the thick=
er the latke)

Shred potatoes in Cuisinart until
they look like hash browns.
Grate onions in Cuisnart, then
completely drain water. Add
remaining ingredients. Preheat
oil in electric frying pan, and fry
latkes until golden brown. Drain
on brown paper bags that have
been placed over paper towels.
Serve with applesauce and sour
cream.

Heat vegetable oil in another
large pot until hot. Add onions
and cook, stirring, for 3 minutes.
Add bell pepper and cook anoth-
er minute. Add cooked chicken,
garlic, chili powder, brown sugar,
beans, tomatoes and broth. Bring
mixture to a boil. Reduce heat to
simmering, cover and cook 1
hour, stirring occasionally, until
chili is thickened. Adjust season-
ings to taste, add Tabasco sauce
to taste and serve. Serves 8-12.

Gingerbread Star
Cookie Jams
Picture this. A sandwich cookie
that looks like a Star of David,
with two triangles and a little jam
holding the cookies together in the
middle. These are easy — and
you don't even need cookie cut-
ters to make them.

2/3 cup cold water
1 cup packed brown sugar
1 1/2 cups dark molasses
1/3 cup margarine
6 cups flour
2 tsp. baking soda
1 Tbsp. ground ginger
1 tsp. salt
1 tsp. ground allspice

1 tsp. cloves
1 tsp. cinnamon

1 cup strawberry or raspberry
preserves

Place water, brown sugar,
molasses and margarine in large
bowl. Beat on medium speed
until smooth. Add remaining ingre-
dients and beat until smooth. Chill
for 2 or more hours before rolling
dough. Preheat oven to 350
degrees. Divide dough into four
equal pieces. Roll one piece of
dough on a floured surface to
1 /4-inch thickness. Cut with knife
or cookie cutter into small triangle
shapes. Place on a cookie sheet
sprayed with non-stick cooking
spray. Bake 12-15 minutes until
cookies are firm.
To make stars, place a small
amount of jam in center of one
cookie. Place another cookie over
the first, turning it so that from the
top the cookies like a stacked Star
of David. Makes 3-4 dozen.
Note: To ensure successful cook-
ies, make a test first. If the dough
is too soft and does not keep its
shape, stir in more flour and try
again.

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EARRINGS

We are interested in serving you or your dent
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PLEASE CALL OR STOP IN!

33700 WOODWARD AVENUE
BIRMINGHAM, MI 48009

248-644-8565
Mon.-Fri. 9-6 ■ Saturday 9-4
Metro Dealer Since 1956

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PENS WRITE._
A WATERMAN
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We Carry a Full Line of
• Fountain Pens • Ball Points
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-

Buy Now & Save!

Wei TERMAIV

Gertrud E. Braun's

Luscious Latkes

PARIS

P

PARKER

NEW
COLORS

DUOFOLD

M

rs. Braun, of
Southfield, said this
recipe has been tried
and proven true for more than
40 years. The Brauns like their
latkes topped with applesauce.

.

ELECTRIC SHAVERS
CUISINART
KITCHEN-AID MIXERS
BRAUN-SONICARE
TOOTHBRUSHES

Oscar Braun's

Hours:
Mon. Fri.
10-4

15075 W. Lincoln, Oak Park

2 eggs
1/2 small onion
1 tsp. salt
2 Tbsp. flour
1/4 tsp. baking powder
2 cups cubed, raw potatoes

-

(248) 968-5858

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Give a 'TN
Chanukah Gift
Subscription.

Put everything in blender except
half of the potatoes. Process at
"grate" until rough. Add rest of
potatoes, then process at
"chop." Fry in hot oil until done
on both sides.

(We'll handle the assembly)

:

Call ► 248-354-6620
Or Fax ► 248-354-1210

am

12/19
1997

109