WHAT'S COOKIN'? Hanukkah menu: Brisket in wine sauce

Hanukkah Brisket in Wine Sauce

1 (2 1/2 lb.) beef brisket, thick-cut

1 Tbsp. paprika

1/2 tsp. basil

1 tsp. salt

1 tsp. pepper

3 medium onions, sliced

2 cloves garlic, peeled, halved

1 1/2 cups ketchup

1 1/2 cups dry red wine

1 1/2 cups water

Preheat oven to 325. Rinse brisket. Place in roasting pan. Rub paprika, basil, salt and pepper into meat. Scatter onions and garlic over meat.

In a medium bowl, mix ketchup, wine and water. Pour over brisket.

Cover pan tightly with aluminum foil, tenting so that the foil does not touch the meat. Bake for 3 hours, or until a digital instant-read thermometer inserted into the center of the brisket reads 190 for well done. Make 6 servings.

Potato-Scallion Latkes

 4 1/2 cups shredded peeled baking potato (about 1 1/2 lbs.)

1/2 cup finely chopped green onions

2 tsp. all-purpose flour

3/4 tsp. salt

2 large egg whites

2 tbsp. olive oil, divided

Combine potato and onions; squeeze moisture from potato mixture over a sieve. Combine potato mixture, flour, salt, and egg whites in a large bowl. Divide mixture into 12 equal portions, and squeeze out any remaining liquid. Discard liquid. Shape each portion into a 1/4-inch-thick patty.

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 6 patties to pan; cook 5 minutes on each side or until golden. Repeat procedure with remaining 1 tablespoon oil and 6 patties. Makes 6 servings.

Crockpot Applesauce

3 lbs. Granny smith apples

1/2 cup brown sugar

1 1/2 Tbsp. lemon juice

1 tsp. cinnamon

Peel, core, and slice the apples. Combine in a 3-4 quart crockpot with the brown sugar and lemon juice. Cover and cook on HGH for 3-4 hours. Mash with a potato masher into the consistency you want. Stir in cinnamon and serve warm or cold.