Vegetable Pancakes With Dill Sour Cream

Many times great difficulties precede special works of God. You can even say that God wins His greatest victories in the midst of apparent defeat. This can be clearly demonstrated in the life of our Lord on earth. When Jesus was crucified and placed in the tomb, it looked like the forces of unrighteousness had triumphed. However, it was in this time of apparent defeat that our victory for our salvation was won. This time of apparent defeat was followed by the resurrection of Christ.

Bill Thrasher

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Jewish		4	Servings

INGREDIENTS

1	c	Sour cream or plain yogurt
1	T	Fresh dill weed, snipped
		Salt & pepper
1/4	lb	Small mushrooms
1/2	c	Oil
1		Onion, medium finely
		chopped
1/4	c	Celery, chopped
1	c	Carrots, coarsely grated 1
		lg carrot
1/2	c	Frozen peas
2		Eggs, large lightly beaten
		Salt & pepper
1	T	Fresh dill weed, snipped
2	T	Matzoh meal, up to 3

INSTRUCTIONS

from <<Faye Levy's International Jewish Cookbook>>  Green peas peek out
of these golden brown eastern European-style  pancakes, which also
contain mushrooms, onion & carrot. The pancakes  are delicious on their
own, but the dill sour cream turns them into a  special treat.  Mix
sour cream & dill. Season to taste with salt & pepper. Set aside  at
room temperature.  Separate mushroom stems & caps. Halve both
length-wise & cut into thin  slices. Heat 1/4 cup oil in a large
skillet over medium-low heat. Add  onion & saute 5 minutes. Add
mushrooms & celery & saute 8 minutes or  until vegetables are tender.
Let cool, then transfer to a bowl. Stir  in grated carrot. Add peas,
eggs, salt, pepper, dill & 2 tbsp matzoh  meal. Mix well. If mixture
appears watery, add additional matzoh meal.  Heat remaining oil in a
deep, heavy skillet. For each pancake, drop 1  heaping tbsp of mixture
into pan. Flatten slightly with back of spoon  & fry over medium heat
for about 2 to 3 minutes on each side or until  golden brown. Turn
carefully using two spatulas. Drain on paper  towels. Stir mixture
before frying each batch. Add a little more oil  if necessary. Serve
hot, accompanied by dill sour cream. Posted to  JEWISH-FOOD digest V96
#79  Date: Sun, 17 Nov 96 10:31:24 CST  From: bgl@leass.PCC.COM
(Barbara Leass)

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“No one has been misunderstood like God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 343 Calories From Fat: 269 Total Fat: 30.4g Cholesterol: 93mg Sodium: 261.5mg Potassium: 519.8mg Carbohydrates: 12.6g Fiber: 4.7g Sugar: 4.5g Protein: 8g