3 lg. potatoes
1 lg. onion, grated
1 c. boiling water
2 eggs, beaten
1 tsp. salt
1/2 tsp. ground pepper
1/4 c. flour
1/2 c. oil
2 tbsp. butter

Peel potatoes. Using a cole slaw slicer, grate them. Place them and grated onion in a strainer. Pour boiling water over them. Using your hands, press out some moisture. Discard water. In a bowl, beat eggs, salt, pepper and flour. Add potato-onion mixture and mix well.

Heat oil and butter in a skillet. Drop potato mixture into heated oil by heaping tablespoons. Press down with a spatula. Cook about 3 minutes on each side. Drain on paper towels. Makes 20 to 30 pancakes. Top with applesauce.

HONEYED KIELBASA:

1 lb. ring kielbasa
1 1/2 c. white wine
1/3 c. golden honey
2 tbsp. Dijon mustard

Cut kielbasa into 1-inch slices. In 2 quart saucepan, place wine, honey and mustard together. Put in sliced kielbasa and cook covered over low heat for about 40 minutes.

Remove cover and cook over medium heat for about 20 minutes or until liquid is thickened. Serve warm. Serves 4.