Name: Elaine's Potato Latkes
Ingredients: 2 1/2 lb Idaho's; or Russet potatoes don't bother to peel; 1 lg Onion; quartered; 2 Eggs; 1/4 c Matzo meal; 1 ts Salt; 1/4 ts Fresh grated black pepper; Oil; for frying; Applesauce; homemade is best

It’s evident when a society turns its back on God. Many necessary traits of a civilized and orderly democracy go out the window. One of them is the loss of the concept of honor and respect. How does that come about? Take the belief that you evolved which makes life without honor, add it the self-esteem movement that teaches you only to honor yourself, add to that no moral absolutes whereby your end goal will justify your dishonorable means and then throw away divine accountability to honor because you believe you are the final say defining right and wrong.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Jewish	Vegetables, Side dish, Jewish	4	Servings

INGREDIENTS

2 1/2	lb	Idaho's; or Russet potatoes don't bother to peel
1	lg	Onion; quartered
2		Eggs
1/4	c	Matzo meal
1	ts	Salt
1/4	ts	Fresh grated black pepper
		Oil; for frying
		Applesauce; homemade is best

INSTRUCTIONS

1. If you are not peeling the potatoes, it is important to SCRUB them well;
with a veggie brush or a scotch brite pad.
2. Place the onions and the eggs in a Food Processor. ZAP the mixture a few
times until the onion is diced into crunchy bits, OR gone (Papa prefers it
that GONE way). Pour the contents of the Food Processor bowl into a large
bowl for mixing.
3. Cut the potatoes lengthwise to fit in the FP feed tube. I use the medium
grating blade and shred the potatoes. (Of course you can always use the old
fashioned reib eissen method which draws blood, OY)
4. When the potatoes are shredded put them in a colander over the sink and
squeeze. Let the mixture drip for a few minutes.
5. Pour the contents of the colander into the bowl with the onion and egg
mixture.  Add  the matzo meal, and salt and pepper.
6. In a large cast-iron skillet, pour in 1/4" of the oil. Over high heat
get the oil VERY HOT.  Use a 1/4 cup measure or a long-handled serving
spoon, start spooning the batter into the SKILLET. Flatten each with a
metal spatula to a diameter of 3" to 4".
7. Cook the latkes until golden brown on one side. Then turn over and fry
them some more.  When crispy on the outside and moist inside, about 5
minutes per side, remove and place on several thickness of paper towels or
old supermarket bags (of course they should be clean). Keep doing this
until you run out of batter.
8. Serve the latkes immediately WITH APPLESAUCE or lately my apple butter.
NOTE: I can't make these fast enough.  The children wait all year for a
bite, <g>!  I only make them on Pesach and Chanukah.
SOURCE: A Jewish Mother's Cookbook; Author, Elaine Radis; published on disk
by ONE COMMAND SOFTWARE, 1995.
From the MM database of Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”