Name: Easy Vegetable Latkes
Ingredients: 4 tb Vegetable oil - (to 5 tbspns); divided; 1 md Onion; finely chopped; 4 oz Mushrooms - (to 6 oz); halved, sliced thin; 1 c Coarsely grated carrot; (1 large carrot); 1/2 c Canned garbanzo beans; drained, and; Coarsely chopped; 1/2 c Frozen green peas; thawed or cooked; 2 lg Eggs or 3 egg whites; slightly beaten; Salt; Freshly ground pepper; 1 tb Snipped fresh dill; (or 1 tspn dried dill); 2 tb Matzo meal or dry bread crumbs -; (to 3 tb)

[Steps to the successful discipline of a child:] 1. Consistency. Train your children to respond on the first command. 2. Always put your discipline in the context of love. 3. Reference Scripture. 4. Make sure it hurts. 5. Hold the child until he or she stops crying. 6. Use the discipline event to rehearse the gospel. 7. Ask them to verbally confess the specific sin for which they are being disciplined. 8. Have your child perform restitution.

William Farley

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Eggs	St. Louis	Post2	2	servings

INGREDIENTS

4	tb	Vegetable oil – (to 5 tbspns); divided
1	md	Onion; finely chopped
4	oz	Mushrooms – (to 6 oz); halved, sliced thin
1	c	Coarsely grated carrot; (1 large carrot)
1/2	c	Canned garbanzo beans; drained, and
		Coarsely chopped
1/2	c	Frozen green peas; thawed or cooked
2	lg	Eggs or 3 egg whites; slightly beaten
		Salt
		Freshly ground pepper
1	tb	Snipped fresh dill
		(or 1 tspn dried dill)
2	tb	Matzo meal or dry bread crumbs -; (to 3 tb)

INSTRUCTIONS

Heat 1 tablespoon oil in deep, heavy, large skillet, preferably nonstick.
Add onion; saute over medium heat 3 minutes. Add mushrooms; saute until
tender, 2 to 3 minutes. Transfer to bowl. Wipe remaining oil from skillet.
Add carrot, garbanzo beans and green peas to bowl; mix well. Add eggs, salt
and pepper to taste, dill and 2 tablespoons matzo meal. Mix well. If
mixture appears watery, add remaining 1 tablespoon matzo meal. Heat 3 or 4
tablespoons oil in skillet. For each latke, drop 1 or 2 heaping tablespoons
of vegetable mixture into pan. Flatten slightly with back of spoon. Saute
over medium heat until golden brown, 2 to 3 minutes on each side. Turn very
carefully, using 2 spatulas. Drain on paper towels. Stir vegetable mixture
before sauteing each new batch. If all oil is absorbed, add a little more
to pan. Serve hot. Yield: 2 or 3 main-course or 4 or 5 appetizer or
side-dish servings.
Recipe Source: St. Louis Post-Dispatch - 12-14-1998 By Faye Levy
Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
Converted by MM_Buster v2.0l.

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