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because of their interest in using unsaturated oils for healthier eating, use safflower oil with much success. Arthur also noted, “Do not make cakes too thick or they will be golden on the outside and raw in the center.”
9) Serve with sugar, applesauce, or sour cream. Arthur commented that, in our area, some people might enjoy trying them with apple butter or perhaps peach preserves. Latkes can be made ahead and frozen. When ready to use, reheat in oven at 350 degrees F. until crispness returns. Do not use a microwave. Yield: 15-20 latkes. Lois shared her recipe for Brisket of Beef. Brisket of beef 3 to 3-1/2 lbs. brisket (first cut) Several onions Salt Pepper Paprika Garlic Jam (peach or cherry) Sliced mushrooms (fresh or canned) Several potatoes (optional) 1) Trim good portion of fat from brisket. 2) Slice onions and arrange on bottom of baking dish. 3) Generously salt, pepper, paprika, and garlic beef. Place under broiler, searing on both sides. 4) Spread jam over seared brisket to form glaze. 5) Slice mushrooms and place around beef in pan. As these cook, they become part of the gravy. 6) Cover with foil and bake at 350 degrees F. for 45 minutes. 7) Turn brisket over, cover, and bake another 45 minutes. 8) Turn brisket again, cover, and bake an additional 45 minutes or until tender. 9) Remove from oven and serve. Variation: If pan is large enough, arrange peeled and quartered potatoes around meat before cooking.
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