■ .1 ■ •• ■ ■ 1 • This Chanukah, giving a JEWISH NEWS GIFT SUBSCRIPTION will bring comfort to your tummy. Amazing Low-Fat Latkes Order a new Jewish News subscription today and receive Note: This recipe makes cocktail-size, "mini" latkes that measure 2 to 2 1/2 inches across — they cook better. You can certainly make the latkes larger. To further trim the fat, you could use spray oil to grease the baking sheets, omitting the 2 to 3 tablespoons of canola oil. EAT! ENJOY! THE 101 BEST Jewish Recipes in America— FREE! u w5 • ■ ■ 3 pounds potatoes (preferably Yukon golds) 1 medium onion 1/3 cup matzo meal or flour 1/2 tsp. baking powder 1 cup egg substitute or 2 eggs and 4 whites 3 Tbsp. chopped parsley Salt and freshly ground black pepper 2 to 3 Tbsp. canola oil No- or low-fat sour cream for serving Applesauce for serving • •• •• This is a cookbook that you'll love. Filled with 101 treasured, irresistible, winning recipes from a nationwide contest. EAT! ENJOY! is a collection that will please everyone that grew up with a Jewish grandmother's homecooking. And, a Jewish News subscription makes a great gift DETROIT too for your friends or relatives. it's a year-long gift that offers weekly surprises of exclusive features, news and in-depth sto- JEWISHNEWS ries, recipes, lifecycle events, arts and entertainment coverage and much, much more! r) ••• • ■ This Chanukah, figuring out what to give is as easy as ordering a Jewish News subscription. Order a Jewish News subscription for the low one-year rate of I $48 and receive EAT! ENJOY! The 102 BEST Jewish recipes in 'America - FREE. Call (248) 354-6620 or return the coupon below. I Receive 52 issues of the JN for only $48 ($65 out-of-state). [Li Please bill me ❑ Payment enclosed U Charge to my: ❑ MasterCard ❑ Visa Card # Exp. Signature (required) Id like to send a subscription as a gift to: My Name Name My Address City Address State Zip Phone 12/8 2000 G18 State Zip Sweet Potato Latkes Phone i i Gift Card Message 1 I I I City Send cookbook to: r_. - .1Me JRecipient New Subscribers Only. CEE00 1. Place a large nonstick baking sheet in the oven and preheat to 450°F. 2. Peel the potatoes and onion and coarsely grate, using a food processor or a box grater. Grab handfuls of the grated vegetables and squeeze tightly between your fingers to wring out as much liquid as possible. 3. Transfer the grated vegetables to a mixing bowl and stir in the matzo meal, baking powder, egg substitute, parsley and plenty of salt and pepper. The latkes should be highly seasoned. 4. Pour the oil on the hot baking sheet, spreading it around with the back of a wooden spoon. (Note: if working with small baking sheets, hold back half the oil, so you can "fry" the latkes in batches.) Spoon small mounds of potato mixture onto the baking sheet to form 2 1/2-inch pancakes, leaving 1 inch between each 5. Bake the latkes until golden brown, 6 to 8 minutes per side, turning once with a spatula. (When you turn the latkes, try to flip them onto spots on the baking sheet that still have oil.) Transfer to plates or a platter and serve at once with sour cream and/or applesauce. Makes 50 to 60 2-inch latkes, which will serve 8 to 10. I I Please send all payments along with this coupon to: I I The Jewish News, P.O. Box 267, Southfield, MI 48037-2267. Allow 2-3 weeks for delivery. I I. www.detroitjewishnews.com vamp Note: To further trim the fat, you could use spray oil to grease the bak- ing sheets, omitting the 2 tablespoons of olive oil. 1 1/2 pounds sweet potatoes, peeled 1 small onion 1/3 cup egg substitute or 3 egg whites 2 Tbsp. finely chopped parsley 1/4 cup matzo meal or flour 1/2 tsp. baking powder 1/2 tsp. cinnamon (optional) 1/4 tsp. fresh grated nutmeg (optional) Salt and freshly ground black pepper 2 Tbsp. olive oil or canola oil 1. Place a large nonstick baking sheet in the oven and preheat to 450°F. 2. Coarsely grate the sweet potatoes and onion into a mixing bowl, using a food processor or box grater. Stir in the egg substitute, parsley, matzo meal, baking powder, cinnamon, nut- meg, and salt and pepper to taste. 3. Pour the oil on the hot baking sheet, spreading it around with the back of a metal spatula. Spoon small mounds of sweet potato mixture onto the baking sheet to form 2-inch pancakes, leaving an inch or so between each. 4. Bake the latkes until golden brown, 6 to 8 minutes per side, turning once with a spatula. (When you turn the latices, try to flip them onto spots on the baking sheet that still have oil.) Do not overcook, or the latkes will become too soft or too dark. Transfer to plates or a platter and serve at once. Makes 24 2-inch latices, which will serve 4 to 6. Fat Grandma's Potato Knishes Note: For the sake of authenticity, the crust is optional. 1 Tbsp. olive oil or schmaltz 1 large onion, minced (about 2 cups) 2 cloves garlic, minced 1 Tbsp. Hungarian sweet paprika 2 1/2 pounds baking potatoes (3 or 4 potatoes), peeled and cut into 1/2- inch dice Salt 3 Tbsp. chopped fresh herbs, includ- ing chives, parsley, basil and/or dill 1/4 cup egg substitute or 1 egg or 2 whites Freshly ground black pepper 3 to 4 Tbsp. flour or breadcrumbs, or as needed Spray oil FESTIVAL, on page G20