I got these from Barbara Chomdhavat in Bangkok....
Forwarded message:
Sender: "The Elders List of St. John's University"
<ELDERS@sjuvm.stjohns.edu>
From: Barbara Chomdhavat <basc@AIT.AC.TH>
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Menurah Menurah
Ema Jacobson's Potato Latkes
3 Large Potatoes, peeled and
 grated into ice water
1/4 C. grated onion
1/4 C. egg substitute
1/2 tsp. salt & pepper to taste
1/4 tsp. baking powder
3 Tbsp. matza meal
In a tea towel, squeeze out excess moisture from potato. Place in a
mixing bowl with onion and egg substitute and mix well.
In a small bowl, combine dry ingredients. Slowly add to potato
mixture, beating very well. Drop by tablespoons onto hot, lightly
oiled or vegetable oil-sprayed skillet. Cook on one side until well
browned; turn over and brown other side.
Serve with nonfat sour cream or yogurt, apple sauce or pear chutney.
Ema Mager's Pear Chutney
2 C. sugar
1 1/4 C. white vinegar
1/4 C. white wine or apple cider
2 oranges, diced with rind
1 lemon, diced with rind
1 lime , diced with rind
1 medium onion, diced
1 clove garlic, minced
1 C. white raisins
2 3/4 ozs. crystallized ginger, diced
2 1/2 lbs. pears, unpeeled and deced
Bring sugar, vinegar and wine to a boil and simmer for 15 minutes.
Add all remaining ingredients and simmer for 40 minutes.
Cool; refrigerate in covered jars for as long as 6-8 weeks.
Makes more than 1 quart.
Ema Weiss's Potato Kugel
1/2 C. Flour
1/2 tsp. baking powder
1 tsp. salt
pepper to taste
6 potatoes, peeled
2 eggs
1 Large onion, chopped
1/4 C. vegetable oil
Stir together dry ingredients and set aside. Grate potatoes into ice
water to prevent discolorating.
Squeeze out all liquid; add eggs and mix well. Add dry ingredients.
Saute onion in oil until golden; add to batter and mix well.
Pour into an oiled 15"x10"x1" jelly roll pan. Bake in a 350 degree
oven and cut into squares. Return to oven and bake 30 minutes longer.
Serve hot with accompaniment of choice: apple sauce; yogurt, sour
cream.
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