Chanukah: A miracle remembered

BAYSIDE, Wis., Nov. 6 (JTA) — Chanukah, the eight-day Jewish Festival of Lights, is a family celebration of love

and tradition. To commemorate a historic struggle for their freedom, Jews families around the world light one new

candle on the menorah each evening. On the eighth day, the entire menorah glows.

Here are recipes for Chanukah that are delicious, and traditional enough to please everyone.

Chicken Marengo

6 chicken breasts, skinned and split

salt and pepper

1/2 teaspoon paprika

1/2 cup flour

1/2 cup olive oil

1 medium onion, chopped

2 cloves garlic, minced

4 tomatoes, quartered

1 red or green pepper, julienned

4-ounce jar stuffed olives

1 1/2 cups white wine

1 pound fresh mushrooms, sliced

Coat chicken in mixture of salt, pepper and paprika. Saute mushrooms and set aside. Wipe out pan. Add more oil,

then saute onion and garlic. Add chicken and lightly brown.

Place this mixture, along with remaining ingredients, except mushrooms, in an oven baking dish. Cover and bake in

a 350-degree oven for 25 minutes, or until chicken is tender. Stir in mushrooms during the last 5 minutes of

cooking.

Potato Pie

1 10-inch unbaked pie shell

1 pound cottage cheese

2 cups unseasoned fluffy mashed potatoes (instant mashed potatoes work well)

2 tablespoons melted butter or margarine, or vegetable oil

1/2 cup sour cream

2 eggs

1 1/2 teaspoons salt

1/8 teaspoon cayenne pepper

1/2 cup scallions, snipped

1 clove garlic, minced (more if desired)

3 tablespoons grated Parmesan cheese

Process cottage cheese in food processor or put through a sieve to make it smooth. Beat the mashed potatoes and

the butter, margarine or oil into the cottage cheese. Beat in sour cream, eggs, salt and cayenne. Stir in scallions and

garlic. Spoon into pastry shell. Sprinkle top with the Parmesan cheese. Bake in a 425-degree oven for 50 minutes

or until golden brown.

Potato Pancake Supreme

1 1/4 pounds red potatoes, peeled and grated coarsely

3 tablespoons safflower or peanut oil

3/4 stick butter or margarine, divided

1 teaspoon salt, divided; freshly ground pepper to taste

1 teaspoon snipped fresh parsley

Wash potatoes, changing cold water two or three times. Drain well. Squeeze out moisture in cheesecloth or press

out well in a colander.

In a 12-inch, non-stick skillet, heat oil and 3 tablespoons of the butter. Add potatoes; press into a neat, even layer

with a wooden spoon or spatula to completely fill bottom of skillet.

Brown over medium heat for 15 to 20 minutes. Season with salt and pepper to taste. Slip pancake onto a large

serving plate; add remaining butter or margarine to pan, and invert pancake back into skillet to finish browning on

other side for 10 to 15 minutes more. Season with remaining salt and pepper.

Slip pancake onto cutting board and cut into 6 to 8 wedges. Transfer wedges to warm serving platter and sprinkle

with parsley.

Note: This may be made in advance, recrisped and reheated before serving.

Vegetable Melange Latkes

3 eggs

2 1/2 cups peeled, shredded zucchini (about 2 medium-sized)

1 cup shredded potato (about 2 medium-sized)

1 cup shredded carrot (about 2 medium-sized)

1/2 cup snipped parsley

1/2 teaspoon salt

1/8 teaspoon pepper

3/4 cup matzah meal

vegetable oil

Drain all vegetables in a colander, then place in a cheesecloth or tea towel and wring out all moisture. In a large

bowl, whisk eggs lightly and add vegetables, salt and pepper. Stir in matzah meal. Shape vegetable mixture into

small cakes, using 1 to 2 tablespoons of mixture for each. Fry a few at a time in a hot, lightly oiled skillet, about 2

minutes on each side. Oil skillet before frying each new batch.

Symbol Cookies (Cookie Cutouts)

1/2 pound margarine (2 sticks)

1/2 cup sugar

1/2 cup packed light brown sugar

1 egg

1 teaspoon vanilla

3 cups flour

1 teaspoon baking soda

Variations: For spice cookies, increase brown sugar to 3/4 cup and add 1 1/2 teaspoons cinnamon and 1 teaspoon

ginger to flour mixture.

In a large bowl with electric mixer, beat margarine with sugars until light and fluffy. Beat in egg and vanilla until

smooth. Combine flour with baking soda. Gradually add to margarine mixture, blending well after each addition.

Chill at least 2 hours.

On a lightly floured board, roll dough so that it is 1/8-inch thick and cut into assorted shapes. Place on lightly

vegetable-sprayed cookie sheets and bake for 8 to 9 minutes.

Cool on a wire rack. Decorate if desired with icing and blue colored sugar.

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Naomi Arbit, a syndicated food writer, is the co-author of seven cookbooks, a former cooking instructor

and a member of the International Association of Cooking Professionals. She lives in Bayside, Wis.

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