Potato Pancakes

Potato Pancakes

Ingredients:
2 Lb baking potatoes salt and pepper
1 onion 1 Tbl chives, finely chopped
2 eggs Vegetable Oil

Directions:
Peel and finely grate raw potatoes and onion. If potatoes produce too much liquid, drain off. In a
large bowl combine potatoes, onion, eggs, salt and white pepper; blending well. If mixture seems
too moist add flour to thicken. Blend in chives.
Cover the bottom of a large skillet or griddle with a thin layer of oil. Drop spoons full of potato
mixture onto hot oil; press into thin pancakes. Turn when the underside is golden brown and
crisp. Brown the other side. Serve immediately. They are best when piping hot and fresh.
Option: Zucchini Potato Pancakes
Use 1 lb of potatoes and 1 lb of zuchinni. Drain all excess juice. then follow recipe as above.
Potatoes, White
One of Mom's 51 Favorites
Cooking Directions
To Boil: Cover potatoes in pot with water (salted if desired). Bring to a boil; reduce heat. Boil
whole potatoes 30 to 35 minutes, pieces 20 to 25 minutes or until tender; drain.
To Bake: Bake in 375 deg. oven 1 to 1 1/4 hours, in 350 deg oven 1 1/4 to 1 1/2 hours, in 325
deg. oven about 1 1/2 hours or until tender.
Red Cabbage
One of Mom's 51 Favorites
Yield: 4 Servings
Another one of Michelle's favorites