5 large potatoes, peeled
1 large onion
1/3 cup flour
1 tsp. Salt
cup oil for frying
Use: 10-inch skillet
Yields: 4 to 6 servings
Grate potatoes and onion on the fine side of a grater, or in a food processor; or put in a blender with a little water.
Strain grated potatoes and onion through a colander, pressing out excess water. Add eggs, flour, and seasoning. Mix well.
Heat cup oil in skillet. Lower flame and place 1 large tablespoon batter at a time into hot sizzling oil and fry on one side
for approximately 5 minutes until golden brown. Turn over and fry on other side 2 to 3 minutes.
Remove from pan and place on paper towels to drain excess oil. Continue with remaining batter until used up, adding more
oil when necessary.
Serve with applesauce on the side.
Variation: Zucchini or Carrot Latkes: Substitute 5 medium zucchini or 5 medium carrots for potatoes.
1 ounce fresh yeast
1/2 cup lukewarm nondairy creamer
1/2 cup flour
Pinch of salt
1/2 cup margarine
3 egg yolks
1 1/2 Tbsps. sugar
1/2 cup lukewarm nondairy creamer
2 3/4 cups flour
Jam or Italian Pastry Cream
1 pound solid shortening
1/2 cup confectioners' sugar
Use: Double boiler
Yields: 18 to 24 doughnuts
In a small bowl, dissolve yeast in 1/2 cup lukewarm nondairy creamer. Pour 1/2 cup flour in a large bowl. Make a well in the
flour and pour in dissolved yeast and a pinch of salt; mix well. Cover bowl with a towel and let stand in a warm place until
sponge is double in bulk, about 1 hour.
While dough is rising, melt margarine in top of double boiler over boiling water. Remove from flame and pour margarine
into a large bowl and allow to cool 15 to 20 minutes. When cool, add egg yolks one at a time and mix. Add sponge to egg
yolk mixture and beat well for 10 to 15 minutes.
Add sugar and 1/2 cup of lukewarm nondairy creamer, stirring continuously. When completely mixed, add 2 1/2 cups of
flour a little at a time, continuing to stir mixture. Once all the flour has been added, continue kneading until dough detaches
from sides of the bowl. Cover bowl with a towel and let rise in a warm place until double in bulk, about 1 1/2 hours.
Sprinkle remaining 1/4 cup of flour over board and place dough on it. Gently roll out with a rolling pin to 1/4-inch thickness.
With 2-inch cookie cutter cut out twenty-eight circles.
On fourteen circles, place 1 teaspoon of jam or pastry cream. Moisten edges with finger dipped in a glass of water. Cover
pastry with remaining fourteen circles. Press edges together tightly. Cover doughnuts and let rise 1 hour.
In a 4-quart pot, melt 1 pound solid shortening. Deep-fry each doughnut 1/2 minute on each side. Remove with slotted
spoon and drain on paper towels. Once cool sprinkle with confectioners' sugar.
* 1 (4-pound) beef brisket, trimmed of fat
* 3 tablespoons mixed whole peppercorns, crushed with a meat mallet or bottom of heavy skillet
* 3 tablespoons all-purpose flour
* 1 tablespoon garlic powder
* 1 tablespoon olive oil
* 1 cup baby carrots
* 4 medium red potatoes, quartered
* 4 shallots, cut into wedges
* 8 cloves garlic, peeled
* 2 tablespoons chopped fresh rosemary leaves
* 2 cups red wine
* 2 cups reduced-sodium beef broth
Season brisket all over with salt and crushed peppercorns. In a shallow dish, with a spoon, combine flour and garlic
powder. Roll brisket in flour mixture to coat.
Heat oil in a large Dutch oven or stock pot over medium-high heat. Add brisket and cook for 5 minutes on each side, or
until golden brown on all sides. Arrange carrots, potatoes, shallots, garlic, and rosemary around brisket. Pour wine over
vegetables and cook for 1 minute. Add broth and bring to a simmer. Reduce heat to medium-low, cover and cook for 3
hours, until beef is tender. Remove brisket from pot and let stand for 10 minutes before slicing crosswise into thin slices.
Shred and reserve 2 cups beef for soft tacos, if desired.
Serve sliced beef with vegetables, shallots, garlic, and liquid from pot spooned over top.
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