Portland observer., December 12, 2012, Page 10, Image 10

‘ri’f ^lortlanì» (©bserüer_________________ December 12.2012
Page 10
Potato
Latkes I
Ingredients:
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•
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2 cups peeled and shredded potatoes
1 tablespoon grated onion
3 eggs, beaten
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/2 cup peanut oil for frying
Directions:
1. Place the potatoes in a cheesecloth and
The classic potato latke, you can't go wrong with these
crispy hot cakes. Serve with applesauce, sour cream
and chopped green onions! Happy Hanukkah!
wring, extracting as much moisture as pos­
sible.
2. In a medium bowl stir the potatoes, onion,
eggs, flour and salt together.
3. In a large heavy-bottomed skillet over
medium-high heat, heat the oil until hot. Place
large spoonfuls of the potato mixture into the
hot oil, pressing down on them to form 1 /4 to
1 /2 inch thick patties. Brown on one side, turn
and brown on the other.
4. Let drain on paper towels. Serve hot!
Quick and Easy Chicken Chili
This quick chili recipe is great in the summertime or
winter. It's also great fo r potlucks and family gatherings.
Ingredients:
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1 (15.5 ounce) can com
1 (15.5 ounce) can white hominy
2 (15.5 ounce) cans pinto beans
2 (15.5 ounce) cans kidney beans
1 (12 ounce) jar salsa
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 cup water
• 1 p o u n d sh red d ed c o o k ed
chicken
Directions:
Stir together the com, hominy, pinto beans, and kidney beans in a large
saucepan over medium heat; bring to a boil. Stir in the salsa, chili powder,
cumin, and water; return to a boil. Cook another 15 minutes. Stir in the
chicken to serve.
Easy Morning Glory Muffins
These easy and tasty muffins are a glorious way to start
any day.
Ingredients:
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• 2 cups all-purpose flour
• 11/4 cups white sugar
• 2 teaspoofts baking soda
• 2 teaspoons ground cinna­
mon
• 1/4 teaspoon salt
• 2 cups shredded carrots
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 1/2 cup u n sw ee te n ed
flaked coconut
• 1 apple - peeled, cored and
shredded
• 3 eggs
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups,
or line with paper muffin liners.
2. In a large bowl, mix together flour, sugar, baking soda, cinnamon, and
salt. Stir in the carrot, raisins, nuts, coconut, and apple.
3. In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture
into the carrot/flour mixture, just until moistened. Scoop batter into
prepared muffin cups.
4. Bake in preheated oven for 20 minutes, until a toothpick inserted into
center of a muffin comes out clean.
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