The Tribune from Scranton, Pennsylvania • 11

(je rranfon (Tribune CHANUKAH bKNK IIRISMN', FOOD KDITOR Dec, 4, pm-u Today when the first Chanukah candle is lit, Jewish families will sit ilown to traditional feust of potato latkes (pan- eakes) anil apple sauce. And during the eight days of kah, as one more candle in the Menorah (Chanukah candle-ahruni) is lit each evening, this delicious combination pears again and again. This year team'up quick-to-niake potato pancakes with Golden apple sauce. For thin, lacy-edged latkes, short cut preparation lime by grating potatoes in your blender. light, puffy potato fritters, prepare a mashed potato base with instant potato flakes.

Both kinds fry up crisp and golden brown to add variety to Chanukah menus. And here are other potato fritter variations for during or after Chanukah: add chopped green onions to the fritters and serve as an hors doeuvre with a savory dip of soy and ginger-spiked apple sauce; for dessert, sweeten and spice the fritters just a little and serve with apple sauce sprinkled with cinnamon-sugar. POTATO FRITTKRS 4- cups mashed potatoes (see directions helow) 2 eggs separated 1 teaspoon salt teaspoon nutmeg 1 cup flour (approx.) Oil for frying 1 jar (25 oz.) apple sauce Prepare mashed potatoes with instant potato flakes, using water only no milk or butter. Beat egg yolks and seasonings into potatoes. Beat egg whites until stiff but not dry and fold into potato mixture alternately with flour.

(Use only enough flour for mixture to hold together for frying.) Heat oil to depth of 14 inch in a large skillet. Drop in potato mixture by tablespoons; fry until crisp and brown on both sides. Serve at once with apple sauce. Makes about 4 dozen small fritters. Variations For hors do euvre: add 2 tablespoons chooped green onions to potato mixture.

Add 2 tablespoons soy sauce and a dash of ginger to 1 cup apple sauce and serve as a dip. For dessert: Add 2 tablespoons sugar to potato mixture and substitute cinnamon for pepper. Serve with'apple sauce sprinkled with cinnamon sugar. Recipe of the Week Almond Shrimp Salad With Noodles Shrimp is a unique food product. The flavor and texture seem to appeal to most people.

It is versatile especially desirable ns an hors if oeuvre, a cocktail, or a main course. Its size and shape make it easy to prepare and eat. In addition to these attributes, the International Shrimp Council points out, shrimp combines beautifully udth other foods, especially the convenience such as the packaged doodles Almondine, when prem pared according to the following SHRIMP WITH ALMONDS AND MOODIES 12 lbs. shrimp, fresh or frozen or 1 package (fd oz.) Moodies 1 pound frozen peeled and de- Almondine veined shrimp 1 tablespoon butter or margarine If necessary, clean shrimp. Cook shrimp by simmering in boding salted water 1 to 3 minutes.

Drain and set aside, but keep warm. Prepare Noodles Almondine according to package directions, withholding the sliced almonds (part of the package). Add cooked shrimp to noodles and Almondine mix. Sprinkle with sliced almonds. Makes 3 to 4 servings.

Celebrity Cookbook 1 PORK AND CHI CK are lend meat items in this weeks list of weekend specials according to a survey of local supermarket chains and independent grocery stores conducted JTednesifiiy by The Tribune Food Editor. Featured items include center cut chuck roast, boneless chuck 1 roast, ground or cube chuck, California roasts, rib and loin fresh pork roasts, center cut pork chops and roasts, one-quarter pork loins, spare ribs, round steak, Swiss steak, cube steak, ground round, livef rings, pressed ham, shoulder and loin lamb chops, stewing lamb and tehole leg of lamb, sliced bacon, park 'sausage, standing rib roast and skinless franks. Departmental specials include: -'GROCERY Mayonnaise, carrots, beets, peaches, corn, wax beans, gren beans, yneupple, fruit drinks, tuna, ketchup, flour, evaporated milk, instant coffee, spaghetti, coffee, cake mixes, pudding, gelatin, non-dairy coffee creamer, prunes, cocoa, cucumber chips, chili sauce and applesauce. FROZEN Orange juice, frozen dinners, corn, peas, lima beans, fruit punch, French, fries, onion rings, sliced si rn wherries, peas and carrots, oyster stew and green beard. 1 Mae West is a statrlingly beautiful woman with alabaster kin, wide-set sapphire blue eyes, framed with long black eyelashes and a trace of eyeshadow.

or a quick moment before she spoke, 1 if I y.cre faced with a stand-in, pr' a lady some 40 years younger than Miss Wests chronological age. How had she managed to stay looking so well, I asked. Im very health-minded. My father Was once a fighter and had a gym in o(ir house. All Ive heard since before I could walk was the Importance of maintaining good health and framing," she said.

"Real beauty and health come from within. It shows up'in your skin or yoqr jvfae West face if you dont keepyour system clean. Her favorite health tonic is carrot Juice which she consumes In quantity. Think of all the nutrients' you can get from one glass of uncooked carrots," she exclaimed. MAE WESTS DETOXICATION JBEAUTY MAOIC For two or three days: Take two lemons, 4 grapefruit and six 'ranges, squeeze the juitses.

Measure the squeezed juices combine with equal amount of bottled (or -purified) water. Drink every 20 or 30 mins, during the day. Refrain from eating all other foods. FISH Perch, shriyip, crab, halibut fillet, stuffed flounder, lobster tails and fish cukes. DAIRY Sliced American cheese, milk, cheddnr cheese, cream cheese, margarine, Swiss cheese, muenster cheese, butter, sharp cheese, cottage cheese and cheese PRODUCE Grapefruit, potatoes, tangerines, pears, oranges, tomatoes, apples and onions, j.

BAKERY Lemon ring, banana cream filled donuts, apple or cheese strudel, pecan- topped Danish ring, sandwich bread, lemon pies, fruit cake, wheat bread, sugar cookies, donuts and blueberry muffins..