Eileen talks about Hanukkah and Potato Pancakes
CLASSIC POTATO LATKES
2 pounds russet potatoes1 onion2 eggs, lightly beaten2 tablespoons flourSalt and freshly ground pepper to tasteVegetable oil for fryingSour cream and applesauce for topping
Eileen gives tips on Thanksgiving appetizers and decorations.
Eileen's featured recipes this week are crumb cakes.
GRAHAM CRACKER APPLE CRUMB CAKE
1 pkg. yellow cake mix1 1/3 cup water1/3 cup butter or margarine, softened4 eggs3/4 cup graham cracker crumbs1 1/2 teaspoon cinnamon2 1/2 cup pared, chopped apples1/2 cup brown sugar
2 tablespoons butter
2 tablespoons flour
Eileen talks about bean soup.
GARBANZO BEAN SOUP
1 large can garbanzo beans drained and rinsed
1 sweet potato or acorn squash peeled and cubed
1/2 teaspoon cinnamon
1 tablespoon cumin
2 chopped tomatoes
1 onion, chopped
1/4 teaspoon cayenne pepper
2 cups shredded carrots
5 cups chicken or vegetable broth2 cups fresh spinach, shredded
1 teaspoon salt
3/4 teaspoon pepper
Eileen talks about alfredo sauce.
FETTUCCINE ALFREDO (dairy)
12 ounces uncooked fettuccine pasta
6 tablespoons butter
2/3 cup whipping cream
1/2 teaspoon salt
white pepper to taste
ground nutmeg to taste
1 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (for garnish)
Eileen talks about chicken pot pies.
Eileen talks about cinnamon rolls.
SUPER EZ CINNAMON ROLLS
1 loaf frozen bread dough, thawed
2 tablespoons melted butter (plus extra to grease the pans)
2/3 cup brown sugar
1/2 cup chopped walnuts or pecans
1 teaspoon ground cinnamon
1/3 cup whipping cream
2/3 cup powdered sugar
1 tablespoon milk
Eileen talks about leeks.
MUSHROOM RICE AND LEEK SOUP
4 to 5 medium leeks, washed and chopped
1 1/2 to 2 lb. mushrooms, sliced thin
1/4 cup butter, olive oil or margarine
1 cup white wine
3 to 4 cans (14 oz.) vegetable or chicken broth
chopped green onions or chives as garnish
Eileen talks about cheese in this episode of Slice of Life.
PULL APART CHEESE STICKS
1 (11-ounce) can breadstick dough
1 1/2 cups shredded mild cheese mozzarella, provolone or smoked Gouda
/2 teaspoon dried basil
1/2 teaspoon oregano
About 2 cups warmed store-bought marinara sauce