Kartoffelpfannkuchen (potato Pancakes)

If we are living our lives productive physically and emotionally as God intended we should never feel guilty about taking a break. Sometimes a nap or day off or vacation is the best thing we can do. We need the solitude to recharge and reflect. We retreat not in defeat, but we retreat in order to come back stronger and refreshed. Even when the Gospel needed to be proclaimed, Jesus and His disciples took time away from the crowds (Mk. 6:31; Lk. 9:10).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy	German	German, Vegetables	4	Servings

INGREDIENTS

2 1/2	c	Potatoes, 2 Large *
3	c	Water
1	t	Lemon Juice
1		Potato, Boiled Mashed
1		Egg, Large Beaten
2	T	Milk
1/2	t	Salt
		Vegetable Oil, As Needed

INSTRUCTIONS

Potatoes are grated on medium grater.  2 1/2 Cups Approx.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Grate raw potatoes into water to which lemon juice
has been added. Place potatoes in a strainer or cheese cloth and  drain
off liquid. Drain well. Beat raw and cooked potatoes with egg,  milk,
and salt to form a batter. Using 3 T oil for each batch, drop  batter
for 3 or 4 pancakes at a time in hot oil in a large frypan.  When firm
on the bottom side, loosen edges and turn.  Brown on other  side.
Remove, drain on paper towel, and keep warm. Continue until  all batter
is used. Serve immediately. NOTE: If potato cakes are  served with
meat, sprinkle with salt. Sprinkle with sugar if served  with
applesauce.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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