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Cilia11 ukah

Take the work out of
the holiday with some
fast and tasty recipes.

ANNABEL COHEN
Special to the Jewish News

I

t's been the busiest season that I can
remember, and no one in my family wants
to take on the responsibility of our annual,
collective family Chanukah party.
But making it is easier than ever. Just fresh
potato latkes, some fresh applesauce, a little tuna
salad and bagels for the kids.
How about some fresh salsa for those who don't
want to add fattening sour cream to the latkes?
Maybe some soup for dad. What about some-
thing heartier like turkey chili for a one-dish
meal?
We need a few decorations besides the menorah
and, suddenly, this is work. Can we cut time
somewhere? Miracle of miracles, we can.
Imagine not having to-grate potatoes. Or throw
together chili that's made in one pot and cooked
for less than an hour. How about an easy mari-
nade for fish or chicken that just needs to be
popped under the broiler for 10 minutes to
cook? Or a Chinese chicken salad that only takes
about 20 minutes to prepare?
This year when you light the candles, you'll be
able to rest assured that you didn't spend eight
days and nights preparing for Chanukah.

Hash brown latkes

SHORT-CUT
HASH BROWN LATICES
1 package (1 pound 4 ounces) refrigerated
shredded hash browns (uncooked)
2 eggs
2/3 c. fine chopped onions (you may use
frozen chopped onions, thawed)
1/4 c. flour
1/2-1 t. salt (to taste)
1/2 t. coarse ground black pepper
vegetable oil for frying

Pour the hash browns into a medium bowl.
Stir in the eggs until well combined. Add
remaining ingredients, except oil, and stir well.
Heat oil in a large nonstick skillet over medi-
um-high heat. Use two spoons (the potato
sticks are quite long and can be difficult to
scoop), one for scooping and the other for gen-
tly pushing the potato mixture off the spoon

into the hot oil and shaping your latkes.
Drop latkes into the hot oil and brown well
on both sides. Makes about 20 latkes.

FAT-FREE SALSA
A delicious alternative to fattening sour
cream (pareve, too)
1 c. chopped green peppers
1 c. fine chopped Bermuda or other mild
onions
2 c. fresh ground ripe tomatoes (canned are
fine, too)
1/2 c. fresh chopped cilantro
2 T. hot pepper sauce (such as Tabasco)
juice of 1-2 lemons or limes (to taste)
salt and pepper to taste
Combine all ingredients in a medium bowl

and stir. May be made up to four days ahead.
Keeps well, chilled. Makes about five cups.

12/7
2001

107