As we approach the end of 2011 fully
entrenched in the holiday spirit, this week’s topic is appropriately focused on
Community Engagement. Like many of us, we hope that our readers spent their
holidays surrounded by the warm glow of friends and family and are recharging
their systems to blast into 2012. From
the perspective of the WebCenter team here, the upcoming year surely looks like
it will be even more engaging than the past year and we welcome you to join us
in this journey.
To kick us off in the holiday engagement
spirit, we thought we’d share a some of our favorite images and a couple of recipes from this
From the great Northeast – this time
of year wouldn’t be complete without my family’s annual Hanukkah celebration
with more Latkes than anyone should eat in one sitting.
We filled 17 bellies full of these wonderful potato pancakes and then left town
the next morning for Christmas with the in-laws only to come back to a house 3
days later that still smelled like Latkes.
FAMILY HANUKKAH POTATO LATKES
(thanks to my sister – Nancy Snow)
GRATE TOGETHER: (food
processor chopping blade works well)
1 Tablespoon of Flour
¾ teaspoon of Salt
1/8 teaspoon of Pepper
1/8 teaspoon of Baking Powder
LET SIT FOR A FEW MINUTES
Drop by Teaspoons full into ½ inch
Fry until golden brown – (flip to brown each side)
Drain on paper towels before serving
Serve with apple sauce, sour cream or Greek plain yogurt
EAT UNTIL GONE!!!
During the years when Hanukkah and
Christmas are close in the calendar, as an intermarried family, we go from the
grease of Latkes to the traditional pleasure of spending the Christmas holidays
with my in-laws in my home town of Marblehead, MA – a small
historic seacoast community on a peninsula North of Boston which is always
adorned in the full spirit of the holidays.
Christmas eve Lobster dinner
starts the festivities followed by more food and celebration for the entire
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From the great state of
Wisconsin, another WebCenter team member, Kellsey shared her mother’s famous Jalapeno
meatball recipe and some pix. I can’t wait to try this recipe!
Kellsey’s Mom’s Famous Jalapeno
2 lb ground beef or turkey
1 c. quick oatmeal
1 tsp salt + pepper
1 can cream of mushroom soup
1 can of diced jalapenos or 1 jar of sliced jalapenos
Mix all together and shape into
meatballs. Place in 9 x 13 pan (do not need to brown first). In a separate
bowl, mix together soup and jalapenos (do not drain). Pour over meatballs and
bake at 350 for one hour. You can also do these in the Crock-pot, but you need
to either freeze them first or bake them in the oven so they don’t lose their
shape. When putting in the Crock-pot, place frozen or browned meatballs in Crock pot, mix soup with jalapenos and pour over top of meatballs. Bake for 3-5
hours (depending on if they were frozen or browned).