Name: Low-Fat Latkes
Ingredients: 2 c Russet potatoes, peeled and shredded (about 3 medium potatoes); 1 c Finely chopped onion; 1 c Toasted wheat germ; 2 Egg whites; 4 Tp 6 turns of the pepper mill; 1/2 ts Salt; Oil spray

Augustine rightly said, 'Fear is the response of the human heart when its one thing is threatened.' God has blessed all of our lives with many good things. We are to enjoy them and acknowledge God in gratitude, but we dare not make these good things our 'one thing', for in doing so, they become idols in our hearts. Like Augustine said, when we foolishly make these good things our one thing, fear will result when they are threatened. As a matter of fact, fear, worry, and anxiety are a good indication that we have created idols and feel in danger of losing them. Therefore, Christ's goal is to pull our heart away from these false gods and place our heart on the true God. Do you remember how Jesus praised Mary over Martha? Why? Because she chose God as her one thing. 'But the Lord answered and said to her, ';Martha, Martha, you are worried and bothered about so many things [and they were good things!]; but only one thing is necessary, for Mary has chosen the good part, which shall not be taken away from her ';' (Lk. 10:41-42). So when God is our one thing, we never need to fear because our one thing is never threatened nor will He ever be removed from our presence.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs			1	Servings

INGREDIENTS

2	c	Russet potatoes, peeled and shredded (about 3 medium potatoes)
1	c	Finely chopped onion
1	c	Toasted wheat germ
2		Egg whites
4		Tp 6 turns of the pepper mill
1/2	ts	Salt
		Oil spray

INSTRUCTIONS

I told Dora I would post a low-fat latke recipe, and here it is.  Of
course, what I forgot is that I got the recipe from this list in the first
place! The original source is Stephanie Rawlins.
Preheat the oven to 425 degrees.  In a large bowl, thoroughly mix all
ingredients into a batter.  Coat two baking sheets with oil spray.  Drop
batter in 1/4 cup amounts on the prepared sheets; press the latkes down
with the back of your dampened hand. Back 15 minutes, then turn and bake 10
minutes longer, or until the latkes are browned (but not blackened at the
edges).  Serve with applesauce or fat-free sour cream.  Makes approximately
14    latkes.
Posted to FOODWINE Digest 15 October 96
Date:    Wed, 16 Oct 1996 08:19:52 -0500
From:    Anne Goldberg <anne-goldberg@NWU.EDU>

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