By Madeline Wikler, Judyth Groner

A highly-praised retelling of the Hanukkah tale with vivid, colourful photographs and dialogue tops and inquiries to increase all of the eight nights of social gathering. With candle advantages, ideas for enjoying dreidel, recipes for ltakes and sufganiyot (jelly donuts), phrases and track to favourite Hanukkah songs -- plus recommendations on being loose, being various, miracles, legends, heroes, presents, gelt, and giving. every thing you would like for a contented Hanukkah.

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Drain off excess liquid. Drop by spoonfuls into well-oiled frying pan. Fry on both sides in hot oil. Serve with applesauce or sour cream. DOUGHNUTS (SUFGANIYOT) ⁄4 cup orange juice/water ⁄4 lb. margarine 4 Tbsp. sugar 2 pkg. yeast 3 1 3 cups flour 2 eggs, beaten Dash of salt Powdered sugar/cinnamon Combine juice, margarine, and sugar and heat until margarine melts. Cool to lukewarm and add yeast. Stir until dissolved. Combine all ingredients and mix. Knead until smooth, adding more flour if necessary.

Flour or matzah meal 1 tsp. salt oil for frying Grate potatoes and onion and place in a bowl. Add the eggs, salt, and meal. Drain off excess liquid. Drop by spoonfuls into well-oiled frying pan. Fry on both sides in hot oil. Serve with applesauce or sour cream. DOUGHNUTS (SUFGANIYOT) ⁄4 cup orange juice/water ⁄4 lb. margarine 4 Tbsp. sugar 2 pkg. yeast 3 1 3 cups flour 2 eggs, beaten Dash of salt Powdered sugar/cinnamon Combine juice, margarine, and sugar and heat until margarine melts. Cool to lukewarm and add yeast.

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