• 4 eggs
• 1 cup sugar
• 1/2 cup oil
• Juice of 1 lemon
• Rind of 1 lemon, grated
• 1 tsp. vanilla extract
• 5 cups flour
• 2 tsps. baking powder

Fillings: 1 pound prepared mohn filling (poppy seed) or 1 pound lekvar (apple or prune butter) or see Poppy Bars, page 438, for Poppy Seed Filling

1. Preheat oven to 350 degrees.

2. Grease cookie sheets.

3. Beat eggs adn sugar.

4. Add remaining ingredients, and mix well.

5. Divide into four parts.

6. Proceed to assemble according to Hamantashen illustrated (page 408) and bake for 20 minutes.

Note: if glaze is desired, brush with beaten egg.

Especially good for beef and could add tofu as a variation

• 2 whole chicken breasts, skinned and boned
• 2 Tbsps. oil
• 3 cloves garlic, minced
• 1 onion, sliced
• 1 carrot, julienned
• 1 medium zucchini, sliced
• 1/4 bunch broccoli florets
• 1/4 head cauliflower florets
• 2 cups mung bean sprouts

Sauce

• 1/4 cup water
• 1/3 cup tamari soy sauce
• 1/3 cup corn syrup
• 1/4 to 1/2 tsp. crushed red pepper
• 2 Tbsps. cornstarch

USE: 10-inch skillet or wok

YIELDS: 4 servings

1. Slice chicken breasts against the grain into 1/4-inch slices. Set aside.

2. Heat oil in 10-inch skillet or wok and stir-fry garlic, onion, and carrot 5 minutes.

3. Add chicken and cook 10 more minutes.

4. Add remaining vegetables, saute, and continue cooking 5 to 10 minutes.

SAUCE: To chicken-vegetable mixture, add water, soy sauce, corn syrup, crushed red pepper, and 2 tablespoons of cornstarch. Stir, heating through, until sauce thickens.

Serve over rice.

NOTE: 3 cups of diced leftover chicken can be used in place of chicken breast. It should be added with vegetables.

• 1.5 pounds Cortland apples
• 3/4 cup flour
• 3/4 cup dark brown sugar
• 1/2 tsp. cinnamon
• 1/2 tsp. ginger
• 3/4 cup margarine, softened
• 3/4 cup rolled oats
• 1/2 cup chopped walnuts

1. Preheat oven to 350.

2. Grease an 8x8-inch baking pan.

3. Peel, core and slice apples; place in pan.

4. Mix flour, brown sugar, cinnamon and ginger in a bowl.

5. Mix in margarine until coarse crumbs form.

6. Stir in oats and walnuts.

7. Sprinkle over apples./p>

Bake for 35 minutes until apples are tender and crumb topping is crisp. Serve warm or cool.

Note: Recipe can easily be doubled. Bake in a 9x13 inch pan.

Tip: If baking in a glass dish, always back on the TOP rack of the oven to avoid burning.

Suggestion: You may want to put 1/3 or 1/2 of the crumbs at the bottom of the pan, then layer apples, then add the remaining crumbs.

• 2 ounces fresh yeast
• 1/4 cup warm water
• 2 tsps. sugar
• 1 egg
• 1/4 cup water
• 1/4 cup orange juice
• Pinch salt
• 3 Tbsps. Margarine
• 1 Tbsp. oil
• 4 1/4 cups flour
• 1/3 cup sugar
• Oil for frying
• Confectioners' sugar

USE: 4-quart pot
YIELDS: 2 dozen doughnuts

1. In a large bowl, dissolve yeast in water and sugar. Allow to stand for several minutes until bubbly.

2. Add remaining ingredients and knead until smooth, about 15 to 20 minutes. Cover dough and allow to rise until doubled in bulk – about 1 hour.

3. Roll out dough 1/2-inch thick on a floured surface. Cut into circles with doughnut cutter. Allow to rise again until doubled in bulk, about 30 minutes.

4. Heat 3 to 4 inches of oil in a 4-quart pot until hot. Deep-fry doughnuts in hot oil with cover on pot (it makes doughnuts expand).

5. When golden brown, remove cover, turn doughnuts over, and brown on second side.

6. Remove with slotted spoon.

7. Drain and cool on paper towels.

8. Sprinkle with confectioners' sugar.

By the light of the Chanukah menorah, young and old enjoy this crisp, holiday treat.

• 5 large potatoes, peeled
• 1 large onion
• 3 eggs
• 1/3 cup flour
• 1 tsp. salt
• 1/4 tsp. pepper
• 3/4 cup oil for frying

USE: 10-inch skillet
YIELDS: 4 to 6 servings

1. Grate potatoes and onion on the fine side of a grater, or in a food processor; or put in a blender with a little water.

2. Strain grated potatoes and onion through a colander, pressing out excess water. Add eggs, flour, and seasoning. Mix well.

3. Strain grated potatoes and onion through a colander, pressing out excess water. Add eggs, flour, and seasoning. Mix well.

4. Heat 1/2 cup oil in skillet. Lower flame and place 1 large tablespoonful batter at a time into hot, sizzling oil and fry on one side for approximately 5 minutes until golden brown. Turn over and fry on other side 2 to 3 minutes.

5. Remove from pan and place on paper towels to drain excess oil. Continue with remaining batter until used up, adding more oil when necessary.

Serve with applesauce on the side.

VARIATION

Zucchini or Carrot Latkes: Substitute 5 medium zucchini or 5 medium carrots for potatoes.