A Trio of Latkes

The Classic:

Makes about 12

5 Large Potatoes

1 Large Onion

3 Large Eggs

1/4 cup Matzoh Meal

Salt and Pepper to Taste

Vegetable Oil for Frying

Shred the onion and potatoes in a food processor.  In a bowl combine potato and onion mixture with eggs, matzoh meal, salt and pepper.

Heat about a 1/4 inch of oil in a frying pan over medium heat.  Grab about a baseball's worth of the potato mixture and form a patty.

Fry on each side until brown.

Sweet Potato Leek:

Makes about 12

2 Large Potatoes

2 Large Leeks

5 Large Eggs

1/4 cup Matzoh Meal

Salt and Pepper to Taste

Vegetable Oil for Frying

Shred the leeks and sweet potatoes in a food processor. In a bowl combine sweet potato and onion mixture with eggs, matzoh meal, salt and pepper.

Heat about a 1/4 inch of oil in a frying pan over medium heat. Grab about a baseball's worth of the sweet potato mixture and form a patty.

Fry on each side until brown.

Parsnip Zucchini:

Makes about 12

2 Large Parsnips

2 Large Zucchinis

3 Large Eggs

1/4 cup Matzoh Meal

Salt and Pepper to Taste

Vegetable Oil for Frying

Shred the parsnips and zucchinis in a food processor. In a bowl combine potato an onion mixture with eggs, matzoh meal, salt and pepper.

Heat about a 1/4 inch of oil in a frying pan over medium heat. Grab about a baseball's worth of the parsnip an zucchini mixture and form a patty.

Fry on each side until brown.

Burger of the Week

Burger of the week: A 1/2lb hand formed beef patty with cripsy corned beef, onions, schug mayo, sweet and sour ketchup on a kaiser roll.

Chulent results and my award winning chulent recipe

I went with the name "Vegetarians Need Not Apply" and I won!!!!! Here is the approximate recipe:




This makes roughly the equivalent of 2 deep 9X13s




3 lbs of potatoes pealed

3 large onions sliced

1 bags of barley

1 bag of beans

3 boxes of beef stock

1 large garlic sausage (think about a foot long and an inch thick) sliced

2 medium sized Italian sausages sliced

2 lbs beef stew meat

Fat and meat for 2 lamb breasts

2 small kishkas

2 lbs assorted smoked cold cut ends (my local butcher saves the ends of their cold cuts and sells them at a discount)

1/2 an envelope of onion soup mix

Paprika

Chili Powder

Black Pepper

Honey

Ketchup

Saute the onions with the lamb fat and meat on medium heat until they start to brown and then let cool.

Add the beans, barley and beef stock to a very large foil pan (the ones that are about twice the size of a 9X13).

Quarter the potatoes and add them.

Add all the meat products, making sure that all pieces are roughly the same size.

Add both kishkas, breaking on up, and adding the other whole.

Add the onions with the remaining lamb fat and lamb meat.

Top with the onion soup mix, honey, ketchup, chili powder, pepper, and paprika to taste.

Mix, cover with foil, and cook at 225F for about 24 hours.