POTATO LATKES
This recipe is submitted by Victoria. She says these are the best-ever potato latkes. The Jewish community in her town, has them at Hannukah, and her family has them with the second-day turkey. This makes about 16 latkes.
INGREDIENTS:
1 onion, quartered
2 eggs
3 large baking potatoes, peeled
3 tablespoons cracker crumbs or matzo meal
1 tsp. salt/ 1/4 tsp. pepper
Vegetable oil
Sour cream or applesauce
Finely grate onion and potato; blend in the eggs; stir in crumbs, salt, and pepper. Heat about one inch of oil in a frying pan until it's about 375 or a cube of bread turns golden brown in 50 seconds. Drop heaping Tablespoons of the mix into the oil; flatten with the back of your spatula. Fry a couple of minutes or until they're golden; turn and cook other side. Remove to a paper towel to drain. Bump Buskboy out of the way with your hip as he tries to snatch one from the platter. Serve right away with a dollop of sour cream or applesauce, and sweet pickles. Fight over the last one. I win.
CORN AND SMOKED SALMON CHOWDER
This recipe is donated by Kimm. A traditional hearty seafood chowder gets a deliciously festive twist with the addition of roasted sweet peppers.
INGREDIENTS:
2 Each sweet red and green peppers
1/4 cup Butter
2 Each carrots and onions, diced
2 Leeks, sliced
1/2 cup Sliced celery
4 Cloves garlic, minced
4 Potatoes, peeled & diced
1/4 cup All purpose flour
2 tsp Dried thyme
Pinch Salt & Pinch Pepper
5 cups Clam juice, fish or chicken stock(or combination)
1 Pkg (2lb/1kg)frozen corn kernels
2 cups Milk
2 cups 10% cream
4 oz Smoked salmon, cut in julienne strips
Chopped fresh dill
Broil red & green peppers, turning often, for 20-30 minutes or until charred all over. Let cool slightly; peel, seed & dice. Set aside.
In large Dutch oven, melt butter over med-low heat; cook carrots, onions,leeks, celery & garlic, stirring occasionally, for about 15 min or until softened but not browned.
Add diced potatoes, flour, thyme, salt & pepper; cook stirring for 1 min., add clam juice, bring to a boil. Reduce heat, cover & simmer for about 10 minutes or just until potatoes are barely tender.
Add corn & roasted peppers; cook over high heat, stirring for 6 min. Reduce heat to low; simmer for 5 min (Chowder can be prepared to this point, cooled in refrigerator & stored in airtight container for up to 1 day; reheat gently before continuing)
Stir in milk & cream; heat through but do not boil. Ladle into heated bowls; garnish with salmon & dill. Makes 8 servings.
WIFESAVER RECIPE
This recipe is also donated by Kimm. She says it is great to serve Christmas morning, you prepare it the night before & refrigerate.
INGREDIENTS:
16 slices white bread, crusts removed
16 slices back bacon or ham
16 slices sharp cheddar cheese
6 eggs
1/2 tsp each salt, pepper and dry mustard
1/2 cup minced onion
1/2 cup chopped green pepper
1 to 2 tsp. Worcestershire sauce
3 cups milk
dash Tabasco sauce
1/4 lb. butter
Special K or crushed cornflakes
In 9X13 buttered glass baking dish (I use PAM spray), put 8 slices of bread. Add pieces to cover dish entirely. Cover bread with slices of back bacon or ham, thinly sliced. Lay slices of cheese on top of meat, then cover with remaining bread to make it like a sandwich. In bowl, beat eggs, salt, pepper, dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco sauce together. Pour mixture over sandwich. Cover with plastic wrap and refrigerate overnight. In morning, melt butter and pour over top. Cover with layer of Special K or crushed corn flakes. Bake, uncovered, in 350 oven for 1 hour. Remove from oven and let sit 10 min. before serving. Serves 8.
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