Title: Potato kugelettes
 Categories: Jewish, Passover, Vegetables
      Yield: 6 Servings
 
      1 c  Idaho Potatoes (SEE NOTE)
    1/4 c  Grated onion=7F
      2    Eggs, well beaten
      1 ts Kosher salt
        ds Pepper to taste
      4 tb Melted margarine, Divided
      2 tb Matzoh meal (additional for
           Dusting)
 
  NOTE: To make potatoes easier to handle, parboil them for 10
  minutes=7F and then plunge them into cold water, then immediately
  drain. Pat dry and grate.
  
  Preheat oven to 375.
  
  Combine all ingredients (reserving 2 tb of margarine)
  
  Grease 24 mini muffin cups with the remaining margarine and dust with
  the additional matzah meal.
  
  Place one tablespoon of mixture in each muffin cup and bake 25 minutes
  until golden. Adapted from The Jewish Holiday Kitchen Washington Post
  4/12/95
  
     Courtesy of Dale & Gail Shipp, Columbia Md.