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Regency Place>
December Newsletter
December 6, 2007
Happy Holidays!No matter what winter holiday you celebrate
it is a special time to get together with family and
friends. The first passion I have in life is Real Estate
and the second is entertaining and cooking. I would like to
share some special holiday recipes with you. From my family
to yours I wish each of you a wonderful holiday season and
a Happy Healthy New Year.Mary KenyonHanukkahA little change
from the standard Potato Latkes here is a recipe for
Sweet Potato Latkes
5 large eggs, slightly beaten
3 large sweet potatoes (about 2 lbs) peeled & grated
½ cup chopped onions
1 cup Manischewitz Unsalted Matzo Meal1
Tbsp chopped parsley
Salt & Pepper to taste
Vegetable Oil
Preheat over to 350 degrees1. Combine eggs, sweet potatoes,
onion, matzo meal, and parsley in large bowl, using hands
to mix thoroughly. Season to taste with salt & pepper.
Shape into patties using ½ cup batter for each.2. Heat
large, nonstick skillet on MEDIUM. Add about 3 Tbsp oil,
coating bottom of pan.3. Place a few patties in pan; fry
3-4 min until brown on bottom. Brown second side, 2-3 min,
adding more oil as needed.4. Remove patties from skillet
and place in single layer on parchment-lined shallow pan.
Fry remaining latkes.5. Bake browned latkes 10-15 min. Tip:
Because sweet potatoes have a high sugar content, these
latkes will brown easily and may burn, so watch them
carefully as you fry them and enjoy.
Kwanzaa
3 ½ cups milk
1 cup cornmeal
5 eggs, separated
1 cup Extra Sharp Shredded Cheddar Cheese1
8 oz. Can Creamed Corn
2 tsp finely chopped chives, divided
1 tsp finely chopped parsley
Salt & pepper to tasteNonstick Spray
Preheat oven to 350 degrees1. Bring milk to boil in medium
saucepan on medium-high heat. Reduce heat to medium; whisk
in cornmeal.2. Remove from heat; stir in egg yolks. Stir in
cheese, then creamed corn. Stir in 1 tsp chives and
parsley; season to taste with salt & pepper. Let cool 10
min.3. Whisk egg whites in clean medium stainless-steel
bowl until medium peaks are formed, about 4 min.4. Whisk
1/3 of egg whites into cornmeal mixture. Fold remaining
cornmeal mixture into remaining egg whites using a rubber
spatula.5. Spray 2 quart shallow casserole dish with
nonstick spray; spread cornmeal mixture into dish. Bake
about 50 min. Interior will be moist, souffle-like. Garnish
with remaining 1 tsp chives.
A gift that I always make my friends, family & clients is
my Christmas cookies. They are a gift from my heart that I
enjoy sharing. This is my favorite cookie recipe that I
have been making for years. They seem to be a favorite
among those who eat them.
Swedish Tea Biscuits
Heat oven to 325 degrees
½ cup butter softened
1/4 cup brown sugar1 egg yolk
1 cup flour
1 egg white, slightly beaten
Pecans - finely chopped
Blend first 4 ingredients together. Roll dough into small
balls (about the size of a quarter). Roll in the egg white
and then in the pecans. After arranged on cookie sheet take
your thumb and make a dent. Bank 15-20 minutes. After
removing quickly dent cookies again and fill with your
favorite jam. I use Raspberry.
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