Potato Latkes

3 large potatoes (about 1 1/2 pounds, peeled)
2 onions, grated
4 Tbs. matzo meal (or flour)
1 tsp. baking powder
2 eggs, lightly beaten
1/2 tsp. sugar
1 tsp. salt
1/4 tsp. ground black pepper
Vegetable oil for shallow frying
Sour cream, yogurt or apple sauce for toppings

Grate the potatoes. Put in seive to strain out starchy water. Mix the other ingredients (except the oil and toppings) with the potatoes. Heat the oil in a thick frying pan to about 1/4 inch. Mix should sizzle when a piece falls into the oil. Make patties about 3 inches in diameter and 3/8-1/2 inch thick out of the potato mixture. Fry on one side until underside is brown and crisp. Flip over and fry other side until brown and crisp. Remove with slotted spoon and place on paper towel on a baking sheet in a warm oven until the other latkes are finished. Serves about four.

From Marty Goldberg, Eagle River, AK--(Jewish Cooking, Marlena Spieler)

Tia Talana's Flatulence-Free* Beans

*The secret to having the beans not make you gasious is to use fresh beans, not ones you have had a long time... :)

3 cups dry pinto beans
1 onion, chopped
1 can diced chiles
1 can chopped tomatoes
1 tsp. cumin
pepper and garlic to taste (you can use a few cloves of minced fresh garlic or garlic powder)
1 Tbsp. salt

In a large slow cooker (Crock Pot) place the beans and enough water to cover the beans two inches above the beans. Let soak over night.

In the morning, replace the water with enough fresh water to cover the beans by an inch.
Add the chiles, onion, tomatoes, cumin, pepper and garlic. Set cooker on high for 8 hours. One hour before the beans are done (at 7 hours cook time) add the 1 Tbsp of salt.
Serves 6-10 people, depending on how much you want to eat!
I also melt some cheese into each bowl when I serve it. It's pretty good with the cheese.

"Husband" Broccoli and Spinach Salad

I got this delicious recipe from my brother's mother-in-law.
If your husband is not a salad eater, maybe he will eat this one because it has BACON!

2-3 bunches of broccoli, cut in pieces
2-3 cups of spinach
1/2 c. finely chopped red onion
1/2 lb. bacon, cooked and crumbled
1 c. mayo
1/2 c. sugar
2 T. white vinegar

Combine the mayo, sugar and vinegar and mix in a small bowl. Combine the broccoli, spinach, onion and bacon in a larger bowl. Pour the mayo mixture over the broccoli mixture and stir. (If you leave it in the fridge for awhile before serving, stir before serving, as the dressing will gather at the bottom of the bowl.)

Carmel Popcorn

I got this recipe from my cousin, Heather.

6 quarts popped corn
2 sticks butter
2 cups brown sugar
1/2 cupscorn syrup

Boil 4 minutes, stirring constantly. Remove from heat. Add:

1/2 tsp. cream of tartar
1 tsp. salt
1 tsp. baking soda

Stir well. Pour over popcorn. Cool on a cookie sheet or wax paper.

Veggie Chowder

I modified this recipe to be able to be made with food that can be stored.

3 cups cooked, cubed chicken (I use canned chicken)
2 cans of cream of chicken soup
1 can of chicken broth
2 Tbs. of dehydrated onions (you can use fresh, about 2/3 cup)
2 cans of mixed vegetables (you can use frozen)
1 can of canned milk

Combine all ingredients, except the milk, in a slow-cooker and cook on low for 3-4 hours.
Stir in canned milk. Cook another 15 minutes.

Very "Normal" Chocolate Chip Cookies

2 1/2 cups flour
1 cup light brown sugar
1 cup softened butter
1/2 cup white sugar
2 eggs
2 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
A package of chocolate chips

Preheat oven to 375* F. Measure all ingredients except chips. Mix together until well blended. Mix in chips by hand. Drop onto ungreased cookie sheet by rounded teaspoonfuls. Bake 10-12 minutes. Let cool slightly before removing from pan to wire racks to cool. Makes about 3 1/2 dozen.

Extra Special Rodriguez Tortillas!

I admit it: I am a tortilla snob! They just have to taste good! After making these, I will never buy tortillas again!

2 cups white or wheat flour (I use one cup of each) + more flour for rolling out tortillas
1 1/2 tsp. salt
1/4 cup oil, butter or lard (I use oil because it is healthiest)
1 cup boiling water

Pour flour, salt, oil and water into a mixing bowl. Mix with a spoon. When cool enough to touch, knead ingredients into a ball. Form smaller balls, about two inches in diameter. Sprinkle flour on a flat surface. Place dough on the surface and cover lightly with flour. Pat it and turn it over. Sprinkle more flour on it. Using a rolling pin, roll out flat. Place rolled out dough on a hot skillet (I set my burner between medium and high.) When dough turns slightly darker, flip it over. When it bubbles, flip it again. Press bubbles down with a soft cloth, creating larger bubbles. Remove from heat. Makes about 8-9 tortillas.
*If using whole wheat flour, let dough rest five minutes before rolling out.