The other day someone asked me about our Convent meals. “Who decides what you eat?” was one of the questions. It just so happens that at this particular time we are doing something a little different than usual about our menus.

Each week a different sister is asked to submit a suggested menu for approval. This has been quite successful. It is a help to the chef and an almost sure guarantee that there will be variety in our meals. For instance yesterday we were totally surprised to be served potato latkes for lunch, something we have not had in a long time and never for our noon meal. The genuine cheers of delight and energy in the food line were a joy to all. We are not sure how long this method of meal planning will last but for the time being everyone is enjoying it.

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Potato Latkes

SERVINGS 4people CHANGE SERVING SIZE people

COOK TIME 20minutes

PREP TIME 20minutes

READY IN 40minutes

Ingredients

• 4 potato(es) large
• 1 onion yellow
• 1 eggs beaten
• 1 tsp. salt
• pepper to taste
• 4 slices bacon crispy, crumbled into bits
• 2 tbsp. flour all-purpose
• 2 cups vegetable oil for frying

Instructions

1. Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
2. Mix in egg, salt, black pepper and bacon bits. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
3. Turn oven to low, about 200 degrees F (95 degrees C).
4. Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat.
5. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes.
6. Fry, turning once, until golden brown.
7. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time.
8. Repeat until all potato mixture is used.