Chanukah recipes...

From: Tom Holloway (xuegx@CSV.WARWICK.AC.UK)
Date: Wed Dec 04 1996 - 11:14:03 PST


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
     &nbspgrated 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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``barbara ann



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