Mix all ingredients for applesauce; boil, reduce.
Wrap potato in towel and squeeze water out.
Mix all potato pancake ingredients.
Put butter in pan.
Press potato in pan, like pancake.
Cook for 4 minutes each side.
Serve.
alf crosswise. Cut the sweet potato into large pieces the same
Preheat oven to 450 degrees Fahrenheit.
Spray a 13x9 pan with cooking spray.
In a large skillet saute chopped onions in 3 tablespoons vegetable oil until golden brown.
Prepare potato pancake mix following directions on box.
Add grated carrots, matzoh meal, and seasonings, then add sauted onions.
Allow batter to sit for 3 minutes to thicken.
Spread in prepared pan.
Bake for 1 hour or until golden brown.
Serve with applesauce or sour cream.
Saute chopped onions and chopped celery in oil until golden brown.
Crush crackers, wet and squeeze.
Crumble into onions and celery.
Follow directions on potato pancake mix.
Add 2 extra eggs to potato pancake mix.
Add onions, celery and crackers with paprika, garlic powder, salt and pepper to taste.
Mix well together.
- 5 SERVINGS: Shake instant potato pancake mix before opening. Into a
rizzle the mixture over the potato salad and stir in lightly
Cut potatoes, or potato and beet or zucchini, and onion into eighths; grate in food processor.
Combine grated vegetables with eggs, salt, pepper and parsley.
Add enough matzo meal to held mixture together.
Shape 2 tablespoons potato mixture with hands to make each pancake.
Fry pancakes, a few at a time, in 1/2 inch of hot oil in a heavy skillet.
When brown, turn and fry the other side.
Drain well and serve with sour cream or applesauce.
o 400\u00b0F. Put the potato pancakes on a baking sheet
owl with the cup of pancake mix.
Add the vegetable
hisk eggs and whisk in potato starch, salt, and white pepper
Prepare pancake mix according to package directions.
Add luncheon meat.
For each pancake, drop about 2 tablespoons batter on hot, greased griddle.
Bake.
Serve with warm applesauce, dashed with ground cinnamon.
Makes about 10 to 12 small pancakes.
Mix eggs, sugar, soda, cinnamon, vanilla, salt and oil. Stir in pancake mix; add remaining ingredients. Bake at 350\u00b0 for 1 hour in a large Bundt pan.
Use any basic pancake recipe (scratch or box).
Add enough extra liquid to make batter thinner than called for.
Pour small amount of batter in a pan with a small bit of hot oil in it.
Tilt pan to let batter coat the entire bottom of pan.
Cook until batter bubbles at edges and turn.
Cook again until brown.
Serve with jam, jelly, syrup, etc. (any toppings will do).
Spread topping on pancakes and roll up.
Mix all ingredients except oil in a
bowl until blended.
Let mixture stand 10 minutes.
Heat oil in a 10-inch skillet over medium heat.
Add potato mixture, spreading with a spatula to cover bottom of pan.
Cook 5 to 6 minutes, pressing down occasionally until bottom is browned and crisp.
Turn hash in clumps and press back into a round.
Cook 5 to 6 minutes longer until bottom is brown and crisp.
Loosen with spatula. Invert onto serving plate and cut in wedges.
Makes 2 servings.
br>Drop heaping tablespoon of potato mixture onto baking sheet, about
Dissolve yeast in 1/2 cup warm potato water.
Add to the potato water mixture.
Mix warm potato water, sugar and salt together. Mix egg whites and shortening together.
Add yeast mixture.
Mix together mashed potatoes and flour.
Add to yeast and egg white mixture.
Mix well and knead until smooth.
Place in refrigerator immediately.
Punch down occasionally.
May be kept for 5 days.
ntil hot.
Spread the potato mixture evenly in the skillet
chmaltz as directed in the recipe. Rinse the livers and pat
t is hot enough, the pancake will begin to sizzle and
reen onion strips onto the pancake, with the green ends lying