gather around the table

Try a fresh take on a Hanukkah menu.

Even though the holidays are all about tradition, we often shape them to suit our lifestyles. Jennifer and Lee Engel of Roswell, Georgia, share a meal-without the usual brisket-with friends and family. Some traditions can't be broken, though, and for Jennifer this means latkes. The potato pancakes, crunchy on the outside and moist on the inside, are usually served alongside brisket. Jennifer serves them with a sweet-spicy chicken dish that she got from her mother-in-law, Nancy Engel. We paired the combination with buttered green beans sprinkled with toasted pecans for a great, casual Hanukkah menu. DONNA FLORID

Cranberry Chicken

MAKES 6 SERVINGS

PREP: 8 MIN., BAKE: 1 HR.

4 pounds chicken pieces (3 breasts, 3 thighs, 3 drumsticks)

1 (1-ounce) envelope dry onion soup mix

1 (16-ounce) can whole-berry cranberry sauce

1 cup spicy-sweet French dressing

RINSE chicken with cold water; pat dry. Place chicken in a single layer in a lightly greased 13- x 9-inch baking dish. Sprinkle soup mix evenly over chicken. Stir cranberry sauce, and spoon over chicken; top evenly with dressing. Cover with aluminum foil.

BAKE at 400° for 40 minutes; remove foil, reduce temperature to 350°, and bake for 20 more minutes.

NOTE: For testing purposes only, we used Kraft Catalina dressing.

Simple Potato Latkes

MAKES ABOUT 20 LATKES

PREP: 10 MIN., FRY: 8 MIN. PER BATCH

Squeezing the mixture with your hands removes excess liquid before dropping it into the hot oil. This will ensure crisp latkes and keep the oil from splattering.

3 large baking potatoes (about 2 ¼ pounds)

1 large onion, quartered

2 large eggs, lightly beaten

¼ cup all-purpose flour

2 teaspoons salt

1 teaspoon pepper

Vegetable oil

Applesauce

SCRUB baking potatoes; do not peel. Shred potatoes and onion in a food processor; drain, pressing between paper towels.

PLACE potatoes and onion in a large bowl; stir in eggs and next 3 ingredients until combined.

POUR oil to a depth of ½ inch in a large heavy skillet over medium-high heat; heat oil to 350°. Squeeze about ¼ cup potato mixture firmly in hand to remove excess liquid; carefully drop into hot oil. Fry, in batches, 3 to 4 minutes on each side or until golden. Drain on paper towels. Place drained latkes on a wire rack on an aluminum foil-lined baking sheet. Keep warm in a 200° oven up to 30 minutes. Serve with applesauce.

Copyright Southern Progress Corporation Nov 2005
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