INGREDIENTS

INSTRUCTIONS

"MICHAEL RICHARD'S OVEN-FRIED POTATO LATKES" Cut potatoes into long
thin julienne strips. Do not rinse or soak in water. Season to taste
with salt and pepper. Heat oil in large nonstick skillet over
medium-high heat. Saute layer of julienned potatoes until tender.  Cool
and place on large sheet of plastic wrap and cover with another  sheet
of plastic wrap. Flatten with bottom of heavy pot until about  1/8- to
1/4-inch thick. Remove top sheet and cut potatoes with 3-inch  round
cookie cutter to make about 16 latkes. Carefully place each  potato
round on oiled baking sheet. Bake at 325 degrees 20 to 30  minutes or
until golden brown. Serve with 1 tablespoon sour cream and  about 1
teaspoon diced cucumbers, Each latke contains about: 52  calories; 27
mg sodium; 6 mg cholesterol; 4 grams fat; 3 grams  carbohydrates; 1
gram protein; 0.12 gram fiber. Presented by: Judy  Zeidler, L.A. Times
article, "Eight Days of Latkes", 11/25/94, page  H7.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“We simply prepare ourselves. God fills us.”