Recipes | Pamela Toman

Latkes

Serve with cranberry sauce, applesauce, and/or sour cream.

Can fry in morning & leave on paper towels at room temperature, then reheat on a cookie sheet at 400 degrees or under a broiler.

1½ pounds of potato serves 4 people.

Ingredients	Step
2 onions	Grate on a box grater. Squeeze excess juices out over sink.
3 lb. boiling potatoes	Grate on a box grater. Rinse & squeeze excess juices out over sink.
oil	Start heating oil in a skillet.
6 T. flour 1 t. salt 3 eggs	Combine, then mix in onions and potato.
	Fry.

Source: Aaron's Aunt Leah

Goes well with Breton Beans, or with pierogi.

Ingredients	Step
10.5 oz. / 2 c. sauerkraut	Drain and finely chop.
¾ c. milk 1 egg 1 t. caraway 1 t. savory (opt.)	Mix wet ingredients together in a large bowl.
oil	Start heating oil in a skillet
1 c. (130 g.) flour	Add flour to the wet ingredients. Then add chopped sauerkraut.
	When a drop of batter sizzles in the hot oil, pour by 2T-fuls and spread to 3-inch rounds. Cook until the bottoms brown (about 5 minutes), then turn and repeat. Drain on paper towels. Serve hot.

Source: Michal Korkosz (Fresh from Poland)

Serves six as a condiment.

Ingredients	Step
2 c. cranberries ½ c. orange juice ¼ c. white sugar ¼ c. brown sugar ¼ t. cloves ¼ t. ginger	Combine in a saucepan. Simmer, stirring (uncovered), until berries have burst.

Source: Rebecca from New Orleans from college

It's nice to bake one extra potato so they can be extra-stuffed, and as insurance against breaking one of the shells.

Ingredients	Step
	Preheat oven to 400 degrees Fahrenheit.
4 baking potatoes, scrubbed	Bake until tender -- ideally in oven so the skins firm up, but microwave is fine too. If in microwave and they are normal sized, stab all over with a fork then microwave it for 5 minutes, flip, and 5 minutes more.
½ c. milk 1 t. Dijon ¾ c. cheddar, grated ½ t. salt ¼ t. pepper	Cut potatoes in half lengthwise. Scoop out the flesh. Mash it all together. Maybe whip until light & fluffy. Spoon into reserved skins.
¼ c. cheddar, grated	Sprinkle.
	Bake another 10 minutes at 400 degrees, to brown the tops.

source: my grandma

A good amount of work, but very festive.

Ingredients	Step
⅓ c. brown basmati	Cook the basmati (perhaps soaked, then boiled with ⅔ c. water, then lid added to steam over simmer for 30 minutes until the water is gone, then let stand).
½ c. wild rice	Cook the wild rice (perhaps boiled 45-60 minutes with 1½ c. water).
½ c. sushi rice	Cook the sushi rice (perhaps rinsed well, then boiling ½ c. water without rice, then adding rice and stirring for 2-3 minutes, then simmering with lid for 10-15 minutes, then let stand).
1½ medium onion, diced	Saute.
1 c. carrot, diced 4-5 stalks celery, diced	Add and continue to saute until the vegetables are fully relaxed.
¾ t. thyme, dried ½ t. red pepper flakes	Stir in and saute a bit longer. Then remove vegetables from skillet.
8 oz. tempeh	Crumble into the now-empty skillet. Cook over high heat until golden brown. Maybe start with a splash of water to get some steaming too. When cooked, stir the vegetables back in and heat through.
balsamic vinegar soy sauce/tamari	Pour atop. Let sizzle. Stir together. Taste and repeat as necessary.
½ c. sunflower seeds, toasted ½ c. parsley	Sprinkle atop and/or stir together.

Source: unknown