The Times-Tribune from Scranton, Pennsylvania • 25

T-, I "T-rTTT Tr ywppwwy iji 1 TS THE SCRANTON TIMES, WEDNESDAY, NOVEMBER 30, 1977 25 tWKkj ssssWrttiBB ii HERBED POTATO LATKES 2 eggs 3 cups grated potatoes Vs cup grated onion 3 tablespoons flour IV2 teaspoons salt V2 teaspoon parsley flakes V2 teaspoon rosemary leaves Vi teaspoon ground sage Vi teaspoon pepper Peanut oil Beat eggs until light and foamy. Stir in the grated potatoes, grated onion, flour, seasonings and herbs until thoroughly blended. Heat about Vs to Vi-inch depth of peanut oil in a large heavy skillet. For each latke, drop about Vi cup potato mixture into the hot oil. Fry on each side until golden brown.

Add peanut oil to pan as needed to keep proper depth for frying. Drain latkes well on absorbent paper. Serve hot, with applesauce or dairy sour cream. Makes 16. tf 7 I'" Stf-Sr 1 iifliMiftaii'rtilVitMifr Three varieties of latkes for Chanukah meal.

Yam Puff and Sweet Potato Cake light up menu. CHEESE NUT CROQUETTES Foods Ignite Holiday Spirit By CHRISTINE VANSTON Times Food Edltir Lighting of candles is symbolic of a joyous feast, ever mindful of the saying that it is better to do that than to curse the darkness. And joyous feasts, such as Chanukah in the Jewish tradition, as well as Christmas, in the though there was only enough oil for one day. Potato laktes are the most traditional kind, and can be served with a spicy apple topping from a chafing dish. Or for variety, make cottage cheese latkes with a sparkling strawberry sauce to tempt both children and adults.

They can be made in advance and kept warmed in a chafing dish. ORANGE YAM PUFF tablespoons butteror margarine tablespoons chopped onion tablespoons flour cup orange juice eggs, separated teaspoon salt teaspoon celery seed teaspoon ground ginger teaspoon ground cinnamon cups cooked mashed yams Dash cream of tartar Preheat oven to 350F. In medium saucepan melt butter; add onion and cook, stirring, until onion is tender. Stir in flour, cook one minute. Slowly add orange juice; cook, stirring, until thickened.

Remove from heat; beat in egg yolks one at a time. Add salt, celery seed, ginger, cinnamon and yams. Cover and cool to room temperature. Beat egg whites with cream of tartar until stiff but not dry; fold into yam mixture. Turn into lV2-quart souffle dish.

Bake in 350F. oven 40-50 minutes Serve immediately. Serves 6. Christian celebration, call for exciting food. But unlike the red and green of Chr iiristmas tablespoons peanut oil cup unsifted flour cupmilk cup grated sharp Cheddar cheese tablespoons grated onion teaspoon salt teaspoon dry mustard teaspoon pepper cups cooked rice cup chopped pecans Breadcrumbs 2 eggs 2 tablespoons water Peanut oil Combine 3 tablespoons peanut oil and flour in saucepan.

Cook, stirring constantly, until mixture comes to a boil. Remove from heat and gradually add milk. Cook over medium heat, stirring constantly, until mixture comes to a boil; then simmer for 1 minute. Remove from heat and stir in Cheddar cheese until melted. Add onion, salt, dry mustard and pepper.

Fold in cooked rice and pecans. Chill thoroughly. Shape pecan-rice mixture into 12 croquettes. Roll croquettes in bread crumbs. Beat eggs and water together and dip croquettes in egg mixture; then coat well again with bread crumbs.

Chill until ready to fry. Fry croquettes in deep hot (375T .) peanut oil until golden brown on all sides. Serve hot. If desired, serve with cheese sauce. decorations, blue and white are the Jewish colors for wrappings.

Chanukah, the festival of lights, begins on Dec. 5 this year, and candles will be lighted each night for eight days to commemorate the rekindling of the lights of the Temple when the holy place was rededicated after the Maccabean warriors had recaptured It from the Syrians. or pancakes, are traditional for the Chanukah season. They are made with oil to symbolize the cruse of oil which supported the flame in the Temple of Jerusalem, when it burned for eight days al The Rabbinical Code instructs Jews to eat and be merry during Chanukah. Orange Yam Puff is a recipe that complies.

It is light and fluffy, like a flavorful souffle. The puff contains mashed yams, eggs, orange juice and sweet spices, and is nutritious as well as delicious. Sweet Potato Cake is another winner, with its garnish of orange sections and topping of orange-honey glaze. Sharp Cheddar cheese, grated onion, spices, cooked rice and chopped pecans can make wonderful croquettes for the holiday feasting. They, too, are fried in the symbolic oU.

COTTAGE CHEESE LATKES SWEET POTATO CAKE cups sifted all-purpose flour cups sugar teaspoon shaking soda teaspoons salt teaspoon baking powder teaspoon ground cinnamon teaspoon ground nutmeg teaspoon ground cloves cup shortening can (6 ounces) frozen concentrated orange juice, thawed, undiluted, divided cup water can (1 pound) sweet potatoes in syrup, drained, mashed eggs cup honey oranges, sectioned Into a large mixing bowl sift together flour, sugar, baking soda, salt, baking powder and spices. Add shortening, 6 tablespoons undiluted orange juice concentrate, water and sweet potatoes. Beat 2 minutes at medium speed. Add eggs; beat an additional 2 minutes. Turn into greased and floured 10-inch tube pan.

Bake in 350F. oven for 1 hour and 15 minutes or until cake tester comes out clean. Cool 10 to 15 minutes. Turn out of pan and cool completely. In small bowl, combine remaining undiluted orange concentrate and honey.

Arrange orange sections on top of cake. Pour orange-honey glaze over cake. Serves 16. STRAWBERRY SAUCE cupwater cup orange juice cup sugar tablespoons cornstarch pint strawberries, hulled and washed Place water, orange juice, sugar, cornstarch and all but 6 whole strawberries in electric blender container. Puree and pour into small saucepan.

Heat, stirring, until mixture comes to a boil and thickens. Slice reserved strawberries and add to sauce. Makes 2 cups sauce. 2 Vi 1 Vi Vi 2 eggs, separated cupmilk tablespoon sugar teaspoon salt teaspoon vanilla cupsfl pound) creamed cottage cheese cup unsifted all-purpose flour Salad oil Sour cream In large bowl combine egg yolks, milk, sugar, salt and vanilla; beat until blended. Stir in cottage cheese; blend in flour.

In small bowl beat egg whites until stiff but not dry; fold into cottage cheese mixture. In large skillet heat Vi inch of oil. To fry pancakes, drop tablespoons of mixture into hot oil; fry until golden brown, turning once. Drain on paper towels and continue until all mixture is used. Place in crepe pan and keep warm over Sterno canned heat.

Spoon Strawberry Sauce over pancakes. Top with sour cream. Serves 4. CINNAMON-APPLE LATKES 2 3 1 2 Vs 3 1 eggs tablespoons sugar teaspoon salt teaspoons cinnamon cupwater cupschopped cookingapples cup unsifted flour teaspoon grated lemon peel Peanut oil cup sugar Beat eggs until light and foamy. Mix in 3 tablespoons sugar, salt, 1 teaspoon cinnamon and water until well blended.

Stir in chopped apple, flourand grated lemon peel; mix well. Heat about Vb to 'A-inch depth of peanut oil in large heavy skillet. For each latke, drop about Vi cup apple mixture into hot oil. Flatten slightly. Fry on each side until golden brown.

Add peanut oil to pan as needed to keep proper depth for frying. Drain the latkes well on abosrbent paper. Combine Vz cup sugar and 1 teaspoon cinnamon to make the topping. Sprinkle sugar-cinnamon mixture over hot latkes. Serve immediately.

Makes 12. Strawberry sauce adds flavor to cheese latkes..