6 potatoes, 4 carrots.
Shred potatoes and carrots and mix. Sprinkle with vegetable broth powder. Bake in oiled pan 30 or 40 minutes, or until golden brown. Serve with apple sauce and an eggplant stew or a raw vegetable salad. Serves three.
5 lbs. baked or boiled potatoes, 1 clove garlic, 1 lb. onions, 1 tbsp. vegetable oil.
Peel potatoes and grate with onions on coarse side of grater. Grate garlic on fine side of grater. Mix potatoes, garlic, onions, and oil thoroughly. Warm pan and grease very lightly. Form mixture into pancakes and place in pan. Bake until brown and reverse. Bake about 30 minutes. Serves six. potato pancakes no. 2 4 potatoes, 1 onion, 2 tbsp. oil, 2 carrots, 2 tbsp. whole wheat flour.
Peel and grate potatoes. Grate carrots and mince onion. Add whole wheat flour and oil. Mix well. Put plenty of oil on a cookie sheet, place in oiled large pan, and heat in oven. Remove from oven, then drop tablespoonfuls of the potato mixture onto the hot oiled paper. Place a little oil on top of each pancake, then bake in a hot oven. They are usually ready when brown. Test by breaking the middle of one pancake to make sure it is evenly baked. Serves four.