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Skewer olives on 16 wooden picks. Cut each sandwich into 4 tri-angles, and secure each quarter with a pick. Chill leftover sour cream mixture to make more sandwiches or serve with roast beef.

POTATO PANCAKES (LATKES)

~Submitted by Barbara, Chula Vista, CA

3 eggs
1/2 cup of flour
1 teaspoon of salt
1/2 teaspoon of pepper
6 medium baking potatoes
1 white onion, medium or large (I use large)

Peel potatoes, then cut them into small pieces about 1 inch each. Leave pieces in cold water for a few minutes, or until needed, in order to prevent them from discoloring. Place pieces on paper towel and gently squeeze out excess water. Grate pieces (or run them in blender briefly), (I use a food processor). Grate the onion. (I grate it as fine as possible). Mix potato batter well with rest of ingredients-onion, eggs, flour, salt and pepper until smooth and even (not watery).

Drop heaping tablespoonfuls of batter into hot oil in a frying pan on moderate heat. Each drop should spread out by itself in an oval shape about 3 to 4 inches long. When the bottom of each pancake is brown, turn it over until both sides are brown. Place each on paper towel to drain off oil. Serve with sour cream or applesauce.

Makes 6 medium size pancakes.

COFFEE FUDGE
Makes 32

~Submitted by: Rita, Hampshire, England

Ingredients:

15 oz sugar
2 1/2 fl oz half-and-half
2 1/2 fl oz milk
2 tbs light corn syrup
2 tbs coffee liqueur
2 tbs margarine or butter
2 oz toasted, chopped walnuts

Butter a 9x5x3 inch tin. Cook sugar, milk, half-and-half, corn syrup and coffee liqueur in a 3-quart saucepan over medium heat, stirring constantly, until sugar is dissolved. Cook, stirring occasionally, to 234 degrees on candy thermometer or until a small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water; remove from heat. Add margarine or butter. Cool mixture to 120 degrees without stirring. (Bottom of saucepan will be lukewarm). Beat vigorously and continuously for 5 to 10 minutes or until candy is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon). Quickly stir in walnuts. Spread in pan; cool. Cut into 1-inch squares.

FLANK STEAK MARINADE

~Submitted by Mary B, MI

(Prepares 1 flank steak - about 1 - 1 1/2 pounds)

3/4 c olive or vegetable oil
1/4 c soy sauce
1/4 c honey
2 Tbs. vinegar
2 TBS green onion - finely chopped
1 large garlic clove - minced
1 1/2 tsp. ground ginger

Usually all marinade & flank steak (1 piece) will fit in a 1-quart jar (Kerr wide mouth). Marinate for 24-36 hours, keep chilled, and shake occasionally. Barbecue or broil, flipping & using marinade as a baste, until flank steak is done. Cut against the grain.

Serves 2-6 depending upon how hungry you are. Enjoy!!

Note: If you have fresh ginger it is even better.

FRUIT BARS

~Submitted by Joyce, IL

1 c. Cranberries
7 T. packed brown sugar divided
1 1/2 t. corn starch
1 can (8 oz.) crushed pineapple drained

3/4 c. flour
3/4 c. quick cooking oats
1/4 t. ginger
1/4 t. cinnamon
3 T. cold diced butter
1 egg white slightly beaten
14 pecan halves chopped

Spray an 8 inch baking pan with cooking spray. Preheat oven to 350 degrees.

in a sauce pan mix cranberries, 3 T. of the brown sugar, corn starch and pineapple. Bring to a boil over med. heat. Cover and reduce heat and simmer for 12 min. or until the skins splits and the mixture thickens stir now and then. Set aside.

Combine oats, 4T. brown sugar and spices. Cut in butter until you have a course meal. Reserve 1/2 Cup set aside. Add egg white to oat mixture. Press this into the bottom of the pan and bake for 10 min.

Spread cranberry mixture over hot crust.

Combine the reserved oat mixture with the chopped pecans and sprinkle over top.

Bake for 27 min. or until browned.

Cool completely before cutting into 16 bars

Yield 16 bars at 2 1/2 points each

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For Two...

BEEF WITH PEA PODS
Serves 2

(See web version of newsletter for photo!)