Hungry for Hanukkah? Da Cajn Critter has a menu you can say "Mazel Tov" to.

Dec. 8, 2008 - PRLog -- Hannukah is right around the corner, which means you should start thinking about putting the groceries together for this year’s eight days of lights and delicious meals.

New Orleans native Pam Lyles, author of Da Cajn Critter, a cookbook that’s about “the lifestyles, the rules, and makin’ groceries,” has put together a fabulous Hanukkah Dinner Menu. Now all you have to do is make the groceries and get set for a wonderful Hanukkah celebration. (Check out Da Cajn Critter’s website at www.dacajncritter.com).

Cajun Hanukkah Latkes
Ingredients
-6 large potatoes, grated
-1 small onion, chopped
-½ bunch green onions, sliced
-2 eggs, beaten
-2 tablespoons all-purpose flour
-¼ teaspoon baking powder
-1 teaspoon salt
-½ teaspoon pepper
-Vegetable oil for frying
Directions
-Drain the potatoes well. Combine with the onion, green onions, eggs, flour, salt and pepper in a bowl and mix well.
-Take a little of the mixture into your hands and squeeze out the liquid. Pat the mixture into a pancake shape, 2 to 3 inches across.
-Repeat with the remaining potato mixture. Heat the oil in a skillet and fry the potato pancakes on each side until brown.
-Drain on paper towels. Serve with applesauce and sour cream.
Makes about 35 latkes.

Pomegranate Salad
Ingredients
-1 pomegranate
-Romaine, torn
-Boston lettuce, torn
-Green leaf lettuce, torn
-Endive leaves, separated and chopped
-1 (6-ounce) jar marinated artichoke hearts, drained
-Freshly ground pepper to taste
-1 (12-ounce bottle) Champagne salad dressing
-Croutons
Directions
-Score the pomegranate lengthwise without cutting into the seeds. Place the pomegranate in a bowl of water for 20 minutes. Pull the fruit apart and release the seeds into a small bowl. Combine the lettuces, endive and artichoke hearts in a large bowl and toss to combine.
-Add the pomegranate seeds. Grind pepper over the salad.
-Pour the dressing over the top and toss to coat.
-Top with croutons.

Herb Roasted Chicken
Ingredients
-1 (6- to 7-pound) roasting chicken
-1 cup roasted garlic extra-virgin olive oil
-¼ cup mixed herbs, such as rosemary, thyme, oregano, marjoram, basil
-1 tablespoon kosher salt
-½ teaspoon black pepper
-½ teaspoon cayenne pepper
-1 ½ teaspoons onion powder
-1 ½ teaspoons garlic powder
-2 to 3 garlic cloves
Directions
-Rinse the chicken and pat dry. Combine the olive oil, salt, black pepper, cayenne pepper, onion powder and garlic powder in a small bowl and mix well.
-Combine with the chicken in a sealable plastic bag. Seal the bag and turn to coat the chicken with the marinade.
-Marinate in the refrigerator for 8 to 12 hours. Place the chicken in a roasting pan. Pour the marinade over the chicken.
-Place the garlic cloves in the cavity. Roast at 400 degrees for 1 hour or until the juices run clear when the chicken is pierced with a knife.
-Let stand for 10 minutes before slicing.
Makes 8 servings

Spinach & Artichoke Casserole
Ingredients
-3 (10-ounce) packages frozen chopped spinach
-8 ounces cream cheese, softened
-½ cup (1 stick) butter or margarine, softened
-Salt and pepper to taste
-1 dash of Worcestershire sauce
-1 dash of Tabasco sauce
-2 (8-ounce) cans artichoke hearts, sliced
-1 cup (4 ounces) freshly grated Parmesan cheese
-½ cup seasoned bread crumbs
-½ cup (1/2 stick) butter
Directions
-Cook the spinach according to the package directions; drain very well. Combine with the cream cheese and ½ cup butter in a mixing bowl, stirring until the cream cheese and butter are melted and well blended. Season with salt, pepper, Worcestershire sauce and Tabasco sauce.
-Layer the spinach mixture, artichoke hearts and Parmesan cheese in a baking dish.
-Sprinkle with the bread crumbs. Dot wit h1/4 cup butter.
-Bake at 350 degrees for 30 to 40 minutes.
Makes 8 to 10 servings



Aunt Norma’s Buttermilk Pound Cake
Ingredients
POUND CAKE
-1 cup (2 sticks) butter, softened
-2 cups sugar
-6 egg yolks
-3 cups cake flour
-½ teaspoon salt
-¼ teaspoon baking soda
-1 cup buttermilk
-2 teaspoons lemon extract
-6 egg whites
-1 cup sugar
LEMON GLAZE
-Confectioner’s sugar
-Fresh lemon juice

Directions
-For the cake, beat the butter and 2 cups sugar in a bowl until well blended. Add the egg yolks one at a time, beating well after each addition.
-Sift together the flour, salt and baking soda. Add to the butter mixture alternately with the buttermilk.
-Stir in the lemon extract.
-Beat the egg whites to firm peaks in a mixing bowl, adding 1 cup sugar gradually. Fold the egg whites into the cake batter.
-Pour the batter into a greased bundt pan.
-Bake at 350 degrees for 1 hour and 10 minutes or until the cake tests done.
-Cool slightly in the pan and invert onto a serving platter.
-For the glaze, combine confectioner’s sugar with enough lemon juice to form a thick glaze. Drizzle over the cake.
Makes 16 servings

All recipes are from and must be credited to Da Cajn Critter, a cookbook about the lifestyles, the rules, and makin’ groceries, by New Orleans native Pamela D. Lyles.

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