Title: Potato Pancakes,latkes
Categories: Pancakes, Jewish, Potatoes
Yield: 100 servings

————————–KOSHER GOURMET COOKBOOK————————–
4 Very large potatoes
1 Egg
1 tb Salt
1 ds Pepper
1 tb Flour
2 ts Grated onion
1/2 ts Baking powder

Peel and grate potatoes. Drain off half the liquid. Add: egg, salt, pepper,
flour, grated onion and baking powder. Mix very well. Drop by teaspoon into
very hot oil (475 deg,) in skillet. Brown well on both sides.

May be frozen by placing pancakes between layers of aluminum foil. When
ready to serve, reheat uncovered, in 450 deg. oven until crispy. Serve with
apple sauce.

This method will give you 100 2″ diameter pancakes.If you use a much
larger spoon, cup, etc, you will of course get larger pancakes, less
cooking and still the same delicious taste….

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Popularity: 5% [?]

Title: Cheesecake – Ioannidis
Categories: Cheesecakes
Yield: 1 servings

200 g Zwieback cookies
150 g Sugar
5 ml Cinnamon
100 g Butter
700 g Cream cheese
200 g Sugar
4 Egg whites
7 1/2 ml Vanilla
500 ml Sour cream
20 ml Sugar
2 1/2 ml Vanilla
40 g Slivered almonds
15 g Butter

1. Preheat oven to 190 øC . Use the steel blade of the food processor;
drop
the zwieback cookies into the processor, one at a time, and process until
fine. Add the sugar and cinnamon. Melt butter and pour in. Process 2
seconds
or until crumbs are moistened. Reserve 3/4 cup of crumbs. Press the rest
into bottom and sides of a buttered 25 cm springform pan. Bake 10 minutes.
Refrigerate 30 minutes. Wash the food processor bowl.

2. Preheat oven to 175 øC . Cut the cheese into 30 g pieces. Process with
steel blade until smooth. In another bowl, beat the eggs until stiff. Blend
sugar into the egg whites and pour into processor bowl. Process with cream
cheese until smooth. Add vanilla. Process for 2 seconds. Pour mixture into
crust and bake for 25 minutes.

3. Preheat oven to 250 øC . Mix together the sour cream, sugar and
vanilla.
Pour and spread over the top of cake. Sprinkle reserved crumbs to cover
topping. Arrange slivered almonds over the crumbs. Bake for 7 minutes.

4. Refrigerate overnight. The next morning open the springform pan and
knock
off excess crust

Author’s Notes:
This is reputedly the 1980 A S Cheesecake contest award winner. I have an
nth generation copy of the recipe, but it “is” the best cheesecake I have
tasted.

Enjoy.

Difficulty : moderate. Precision is required.
Precision : measure carefully.

Recipe By : John Ioannidis Columbia University, New York, USA

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Popularity: 4% [?]

Old Fashioned Mince Pie

Recipe By : Betty Crocker
Serving Size : 1 Preparation Time :0:00
Categories : Pies Pastry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups mincemeat,28 to 30oz jar
1 1/2 cups apple — chopped

Preheat oven to 425 degrees F.

Mix mincemeat and apple. Pour into 9-inch pastry-lined pie pan .
Cover with top crust which has slits cut in it. Seal and flute.

Bake 40 to 45 minutes or until crust is nicely browned. Serve slightly
warm.

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Popularity: 6% [?]