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Recipes from MealLeaniYumm! (All
That's Missing is the Fat) by Norene
Gilletz (Gourmania, $33.95)

NO-FRY POTATO LATICES

4 tsp. canola or vegetable oil,
divided
4 or 5 medium Idaho potatoes
1 medium onion
1 clove garlic, if desired
1 tablespoon fresh dill
1 egg & 2 egg whites (or 2 eggs),
lightly beaten
1/4 cup flour (white or whole
wheat)
1/2 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon pepper

1. Place oven racks on the lowest
and middle positions in your oven.

Preheat oven to 450 degrees. Line two
baking sheets with aluminum foil.
Spray each baking sheet lightly with
non-stick spray, then brush each bak-
ing sheet with 1 teaspoon of oil. (This
provides a crispy exterior to the latke.)
2. Peel potatoes or scrub them well
if you don't want to peel them. Grate
potatoes. Transfer them to another
bowl. Use the processor to finely
mince onion, garlilc and dill. Add •
potatoes, egg, egg whites and remain-
ing 2 teaspoons of oil to the proces-
sor. Mix using quick on/off turns.
Add remaining ingredients and mix
briefly. If overprocessed, potatoes will
be too fine.
3. Drop mixture by rounded spoon-
fuls onto prepared baking sheets.
Flatten slightly with the back of the
spoon to form latkes. Bake uncovered

at 450 degrees for 10 minutes, or until
bottoms are nicely browned and
crispy. Turn latkes over. Transfer pan
from the upper rack to the lower rack
and vice versa. Bake about 8 to 10
minutes longer, or until brown. Best
when served immediately.
Yield: 2 dozen medium latkes or 6
dozen minis. Serve with homemade
applesauce. Great with tzadziki, low-
fat sour cream or yogurt topped with
minced lox and chives. Latkes freeze
well.

Gilletz also offers some helpftd
Chanukah tips for potato latkes:
Latkes can be made beforehand and
frozen on a cookie sheet. Before serving,
stand them up in a loaf pan, then put
them in the oven at 400 degrees for 10
minutes. She also has recipes for chicken
and vegetarian latkes.

HOMEMADE APPLESAUCE

8 medium apples
1 Bartlett pear, optional
1/4 cup water or apple juice
3 to 4 tablespoons sugar
(or equivalent sweetener)
1 teaspoon cinnamon

1. Peel and core the apples and pear.
Cut them into chunks. Combine all
ingredients (except artificial sweetener,
if using) in a large saucepan. Bring to
a boil, reduce heat to simmer and
cook partially covered for 20 to 25
minutes, until tender. (To microwave,
cook covered on HIGH power for 6
to 8 minutes, or until tender. Stir
once or twice during cooking.) Break 414',Z
up applesauce with a spoon, or serve
11/30
it chunky.
2001
Yield: 6 servings. Freezes well. 111
011

