Lion's Latkes Roar in delight

Latkes, Kremsli, Draniki, or plain ol' potato pancakes. Whatever you call this dish, it is a delicious crispy treat. Way back when in the old country, my uncle Aryeh (his name means "lion") was a skinny boy with a listless appetite. His mother used this dish to unleash his leonine hunger. Inheriting this recipe from his mother, Uncle Aryeh takes making latkes very seriously. But somehow he always has a smile on his face when he's serving them to his children, grandchildren and messy niece.

This recipe serves 4-5 folks.

• 3 Idaho potatoes. The starch in these or other baking potatoes will help the batter stick together.
• 2 eggs
• 3 tablespoons flour

1. Peel and grate the potatoes into long thin strips. Grating works your biceps, so be sure to stretch afterwards.
2. Mix in the eggs and flour and add a dash of salt and pepper to taste.
3. Preheat a frying pan on medium heat with about 1 inch of oil. It is important that the heat is not too high, because then the patties won't cook inside. Conversely, if the heat is too low, the patties will absorb all the oil.
4. Take a heaping tablespoon of batter, place in the frying pan and use the spoon or spatula to flatten it into a patty shape. Listen to the latkes roar! The edges should brown up, and when the bottom is a deep golden color flip it over carefully (watch out; the hot oil may splatter). To remove the excess oil, let it drip when you lift it out of the pan and place it between paper towels.

Serve with a apple sauce and a smile.

Stains: Hot Oil
To avoid staining the sink with the hot oil, pour it into a used milk carton or container and then pour it down the drain. You can also flush it down the toilet.

Movie for inspiration: The Lion King (1994)
Pumba: What's eatin' you kid?
Timon: Nothing, he's at the top of the food chain.

Pot Luck Irish Stew Warms you up right snappy! Contributed by Joe Benik

Irish stew is best in Ireland, where the cold wind and rain are a daily occurrence for most of the year. There’s nothing like coming home to a meal that warms you FROM THE INSIDE and has some of your favorite ingredients in it. It’s a snap to make as well. (This authentic Irish stew, sent in by an authentic Irishman, is the only recipe we received that has alcohol in the instructions but not the ingredients. A new twist on the term "stewed." The Irish really know how to stay warm — eds.)

• 2 pounds of lamb or beef (Tradition says lamb, but sometimes beef is easier to come by in the US, so it can be used instead. The main thing is not to spend too much for a primo cut of meat. Save that for the barbecue and pick up some low-priced meat for this recipe. Roast or shoulder chops work great.)
• 6 small or 2 large carrots
• 2 medium onions
• 1 pound potatoes, peeled (The Irish love potatoes. I mean they really LOVE potatoes. So this recipe has a lot of potatoes, but feel free to reduce the amount if you choose to.)
• 2 stalks celery (These vegetables are traditional, but don’t be afraid to select your own veggies as well. I’ve tried this recipe with tomatoes, corn, turnips, mushrooms, parsnips, and even beans. It works fine no matter how creative you are. And don’t worry about the amounts, either. If you like something a lot, put more in.)
• 1 cup flour
• 1 quart stock (lamb, beef, or chicken)
• salt and pepper

1. Cut the meat into one-inch cubes. Don’t trim the fat. The fat is good for you. Cover the meat cubes with flour, add some salt and pepper and set aside.
2. Cut the vegetables into one-inch cubes as well. Put in separate bowl without flour.
3. Have yourself a quick pint of beer. After all that cutting, you must be exhausted.
4. Put some oil in the bottom of a large soup pot. After it heats up, carefully add the floured meat and stir. Continue to stir constantly until the flour begins to turn brown. It will seem a little strange since the flour will absorb the oil, and you will be basically be cooking in a dry pot. But if you keep things moving, nothing will burn. Trust me.
5. Add the stock quickly to the pot. Continue to stir the meat for a minute or so to mix the flour into the liquid. Scrape the any flour that has stuck to the bottom of the pot into the liquid as well.
6. Bring the liquid to a boil, turn down the heat, and let it simmer for about 20-30 minutes. Perhaps now would be a good time for another pint.
7. Add the vegetables and simmer for another 30 minutes. DO NOT COOK FOR ANY LONGER. Most people overcook this dish, which leads to soggy, mushy vegetables.
8. Taste the dish and add additional salt and pepper to suit your taste.

Stains: Beer
Sponge blot the stain with lukewarm water and some dishwashing liquid.

Movies for inspiration: Platinum Blonde, 1931
Stew Smith: Thirsty? Come right in, I'll get you a drink.