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Potato Latkes with wine-spiced applesauce



1 tube Manischewitz lentil soup mix, prepared (per label directions except using 4 cups water)
5 medium potatoes, baked
¾ cup Manischewitz matzo meal
juice of 1 lemon
1 Tablespoon baking powder
1 teaspoon salt
½ teaspoon black pepper
¼ cup dried parsley
5 medium cloves garlic, crushed
½ medium onion, chopped


1 ½ quarts unsweetened applesauce
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ cup Manischewitz Cream White Concord Wine

Preheat oven to 400 degrees. Generously grease cookie sheets.

Cool potatoes and soup. Grate potatoes, with skins. Combine with lemon juice, garlic, onion, and prepared soup.

Separately, combine matzo meal, baking powder, salt, pepper, and parsley. Add dry ingredients to wet mixture; stir until well mixed.

Drop by heaping soup spoonfuls onto cookie sheets. Bake 15 minutes.

Remove pans from oven and flip latkes. Bake 10 minutes more.

Flip again and bake 10 more minutes. Keep cooked latkes warm while cooking subsequent batches. Serve warm, with warm applesauce (below):

Combine applesauce, Manischewitz Cream White Concord Wine, cinnamon, and nutmeg in saucepan. Heat over medium-low heat, 10 minutes; stirring often.

Latkes and applesauce can be prepared ahead and re-warmed.