DECEMBER 2013
SUNRAYS | 45
ONLINE:
SCTXCA.ORG
Submitted by Betty Grier, of the Czech Interest Group
Bozi Milosti, or “God’s Grace,” are light, crispy cookies that are
fried in shortening or oil, traditionally used in Czech cuisine dur-
ing the Christmas holidays.
Note: Must have mold for frying cookies. Most kitchen gad-
get stores have these Patty Shell Molds.
1. Heat 1 ½ lbs. shortening or oil for frying to 365 degrees Fahr-
enheit. Meanwhile, make up batter.
For Batter:
1 cup all-purpose flour
1 cup whole milk
½ teaspoon salt
3 teaspoons sugar
1 egg, beaten
2. Mix ingredients into a smooth batter.
3. Heat the mold by dipping it into the hot (365 degree) shorten-
ing. Remove mold and let excess shortening drain off or blot
it on a paper towel. Dip mold into the batter. Hold the mold
level. Let the batter come not quite to the top of the mold so
that shell can slide off easily.
4. Dip the batter-coated mold into the heated shortening for about
45 seconds until shell will come off easily. Drain on paper towel.
5. Into the center of each cookie, place a dab of jelly; then
sprinkle cookies with powdered sugar. If any are left, store at
room temperature in an uncovered container in a dry place.
(Note: Shells are excellent not only for cookies and snacks but
can also be filled with chicken or tuna salad, cheese fillings or
party dips. For desserts, shells may be filled with fruits, jam,
whipped cream, etc.).
Yield: 5 dozen cookies
Czech Bozi Milosti or Rosettes
Potato Pancakes (Latkes)
Submitted by Lenora Hausman, of the
Congregation Havurah Shalom
Potato latkes are the traditional Chanukah food
for Jewish families in the United States.
2 large eggs
4 medium potatoes grated and drained
1/4 cup grated onion
1 teaspoon salt, more to taste
1/4 teaspoon freshly ground black pepper
2 to 4 tablespoons matzo meal*, or as needed
1 small carrot (optional)
Canola oil, for frying
Applesauce and sour cream for serving (optional).
*Matzo Meal can be found in the “International”
aisle, in the “Kosher” section, at H-E-B.
1. In a large mixing bowl, beat eggs lightly. Add
potatoes, onion, salt and pepper, and mix
well. Stir in 2 tablespoons matzo meal, and
let it sit about 30 seconds to absorb moisture
in batter. If necessary, add more to make a
thick, wet batter that is neither watery nor
dry.
2. Place a large skillet over medium heat and
add 2 tablespoons oil. When oil is hot, drop
in heaping 1/8 cups (about 2 tablespoons) of
batter, flattening them gently to make thick
pancakes. When bottoms have browned, after
2 to 3 minutes, flip and brown on other side.
Add oil as needed. Drain on paper towels,
and sprinkle with additional salt to taste. If
necessary, work in batches, keeping cooked
pancakes warm. Serve hot with applesauce
and sour cream, if desired.
Yield: 4 servings (about 20 pancakes)
