Name: Muriel's Potato Latkes
Ingredients: 6 Scrubbed Idaho potatoes (but not peeled!); 3 Quartered onions; 2 Eggs; 1/2 c Matzoh meal; Salt and pepper; Canola or corn (or any vegetable) oil for frying; Sour cream and applesauce to serve with latkes

The preacher may not mean to convey this, but his actions and words so strongly imply it that the listener cannot help but think that he must do something beyond merely believing if he is to be saved. Likewise, the one who does respond outwardly as instructed cannot help but assume that he has gained something of eternal importance by doing so, even though outward responses often reflect no corresponding inner reality. And when the meeting is over, the one who did not respond as invited cannot help but believe he has missed the “opportunity."” Most evangelists who favor the altar call method also strongly affirm the doctrine of sola fide (justification by faith alone). But the charge that their methods appear to contradict this doctrine cannot be easily dismissed. If nothing related to salvation is gained by a person's outward response to some form of altar call, then what is the reason for asking people to respond in these ways if they want to be saved? Are people saved by faith alone or are they not?

Daryl Wingerd

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables, Dairy	Jewish		1	Servings

INGREDIENTS

6		Scrubbed Idaho potatoes (but not peeled!)
3		Quartered onions
2		Eggs
1/2	c	Matzoh meal
		Salt and pepper
		Canola or corn (or any vegetable) oil for frying
		Sour cream and applesauce to serve with latkes

INSTRUCTIONS

This was my Mother's Potato Latke Recipe. It's simple and basic. I don't
think anything here conflicts with the laws of kashruth, but just "fyi," I
cannot vouch for the manner in which the potatoes are
slaughtered...personally, I just use my cuisinart! <G>
Method 1: Process potatoes and onions, add remaining ingredients and season
with salt and pepper to taste.
Fry in hot oil (Muriel used about a 1/2 inch of oil in an electric fry pan
set at 350 degrees.) I use a heavy t-fal fry pan with about a 1/4 inch of
oil.
Latkes should be crisp and brown on both sides. Drain on paper towels or a
brown paper bag. Serve with applesauce and/or sour cream.
Method 2: Using grating disc in food processor, grate/shred two of the
potatoes while preparing remaining ingredients as above. This will give the
latkes a little more texture like the old-fashioned kind, but without the
work and bleeding knuckles!
Note: The finished latkes freeze well, and can be easily reheated on a
cookie sheet in the oven, but the batter discolors quickly...Best bet is to
use all the batter quickly, then reheat latkes if necessary.
Posted to JEWISH-FOOD digest V96 #091
From: leiba@eskimo.com
Date: Sun, 1 Dec 1996 20:42:57 -0800 (PST)

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