Title: Beet Latkes
Categories: None
Yield: 1 Servings

1 c Finely chopped fresh beets
2 tb Cornstarch
4 lg Egg yolks beaten
1/2 ts Sugar
3 tb Heavy cream or undiluted
-evaporated milk
1/2 ts Ground nutmeg
1 ts Salt

Combine all ingredients in a mixing bowl. Mix Well and bake in pancake
fashion on a hot buttered griddle or heavy skillet. Serve with Fruit
marmalade or preserves. Yield about 12 pancakes

Posted to JEWISH-FOOD digest V96 #80

Date: Mon, 18 Nov 1996 12:48:58 -0800

From: alotzkar@direct.ca (Al)