We made 40 potatoes worth of latkes (by rights, there should be more in that pic I posted, but I ate few more than I should have while making 'em!!), and 32+ apples worth of applesauce. We always shred the potatoes in our Cuisinart (circa mid to late-'80's) with the "fine" grating disc, and then dump them into two cheesecloth-lined colanders (over large glass bowls). FWIW, the cheesecloth (old and re-washed and re-used) came from W-S--very tight weave, so the potato shreds don't fall through any open holes! We pour off the liquid that collects in the bowls, and save the potato starch at the bottom of the bowls to mix in with the latke "batter." The shredded potatoes turn red when they release the starch. We rinse them (over/in the cheesecloth) and wring them out very well. They are then dumped into a large cooler that we use for mixing up all the ingredients (it's the only thing big enough to hold all those shredded potatoes). This year we used 21 small-medium onions (adjust accordingly if using larger or smaller onions)--chopped up very fine/pureed in the food processor with the steel blade. We added 10 large eggs, 2 1/2-3 tsp baking powder, 2 cups bleached, all-purpose flour (give or take), and then salt (kosher and table) and pepper, to taste, and the reserved potato starch. I mix it all up with my hands (wearing latex gloves) and then drop spoonfuls of the mixture into hot oil, flattening the mounds slightly with the back of the spoon. You can adjust am'ts as needed--you'll know when you see how the first batch holds together/cooks up when you add it to the oil, and how the first few taste after they're cooked (you can always add more salt, eggs, onions, flour--but you can't take them back out) LOL! For us, the key thing, is allowing the potatoes to sit for a little while, to release the starch, and then rinsing them well, and draining/squeezing them out well. This way, the latkes come out nice and lacy and crispy, which we prefer (vs. gummy or doughy).

I too am having a big party on Christmas Day (now over 190) and do not cook like you all do. I have to have help. I like to have a cleaned up kitchen at all times so things move easily through to the party. Garbage and dirty dishes need to go away. My tips are: Start with an empty disihwasher and garbage cans. Have a covered tub or tubs that you can put the rinsed off dishes in that can't go in the dishwasher and keep it off to the side. Keep the dishwasher going the whole party and empty it and add. At the end of the party, if this works, you have a lot less to do. That's what I have to offer.

Sure. I got the recipe right from this site. As stated above, I will use the ingredients but not bundle the beans, but bake in a casserole dish and sprinkle crispy, crumbled bacon over the top of the casserole. I still call this site Gardenweb. It was known by that for so many years, I just can't use the word Houzz. The comment at the bottom was from phoggie, also of this site. Green Bean Bundles A family favorite. Amazing Aunt Audrey@gardenweb 4 16-oz cans whole green beans 1 pound bacon 1 stick butter 1 t garlic powder 1 c brown sugar S&P Preheat oven to 375. Drain green beans. Cut bacon strips in half. Wrap a piece of bacon around 12-14 green beans forming a bundle. Place in a baking pan and set aside. Over low heat, melt butter in a small saucepan. When butter is melted, add brown sugar, garlic powder, and salt and pepper. Stirring constantly, heat the mixture just until it starts to boil. Drizzle the mixture over the green bean bundles. Cover the baking pan. Bake 45 minutes covered, then remove cover and bake 10 minutes more. Maybe broil them right before serving to crisp the bacon a bit. phoggie AAA...my family loves these green beans also. I did not fix them for Thanksgiving and a grandson wondered where they were so they will be served when he comes for Christmas!

We'll have ham because I'm picking up our packaged pig tomorrow, so a whole hog in the freezer, and it'll definitely be ham. I don't like ham, though, or bacon or sausage, particularly, so I'm making turkey because I like it. So, ham AND turkey. I haven't decided on potatoes yet, I love mashed potatoes but I have three family members who won't touch them. I also like the green-green vegetable idea, but I love vegetables. We'll also have a corn pudding, because my youngest daughter loves the stuff. Anyway, I think I'm also going to serve one of my favorite salads, I got the recipe here from Cathy/Mustangs. I use baby spinach in place of the arugula, but everything else is the same. It's so good, I can forget it's salad! Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan (Mustangs - Cooking Forum) 4 tbls olive oil 2 oz thinly sliced prosciutto cut into strips 1 tbls raspberry jam 3 tbls fig balsamic vinegar 1/3 cup dried figs, chopped into 1/4 inch pieces 1 tbls finely chopped shallot 5 cups baby arugula 1/2 cup chopped walnuts, toasted 2 oz Parmesan, shaved into thin strips 1. Heat 1 tablespoon oil in 10 inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently for about 7 minutes. Using slotted spoon, transfer to paper towel to drain and cool. 2. Whisk jam and vinegar in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic and microwave on high until figs are plump, about 45 seconds. Whisk in 3 tablespoons oil, shallots, ? tsp salt; toss to combine. Let cool to room temperature. 3. Toss arugula and vinaigrette in large bowl; adjust seasonings with salt. Divide salad among individual plats; top with portion of prosciutto, walnuts, and Parmesan. My girls like this, although they would prefer the traditional 7 layer salad. Too bad for them, I'm making this one, LOL. Definitely devilled eggs... Annie