RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Latkes: Potato with Grebenes - meat
6 medium sized potatos 2 eggs, beateen 1/2 cup finely chopped grebenes 1/2 cup matzo meal 1 tsp salt Peel, grate and drain potatoes. Add eggs, grebenes, matzo meal and salt. Mix well Drop batter by the tablespoonsful into hot oil or shortening, deep enough to cover the pancakes. Brown on both sides over moderate heat. Serves 4 - 6 Serve with applesauce -------------------- Schmaltz & Grebenes chicken skin 1 pound chicken fat 1 small onion, diced 1/4 cup water Cut chicken skin and fat into 1-inch squares. Place chicken fat, skin, onion, and water in a heavy saucepan over a very low flame. Simmer gently until all the fat has been rendered and the chicken skin is crisp and brown. Strain schmaltz (refrigerate). Drain grebenes (cracklings). Note: Schmaltz is used for shortening and seasoning in chopped liver or lokchen kugel or eaten plain by grebenes lovers Note #2 -Very high in cholesterol
