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August 2015 Newsletter

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From the President's Desk Trips
Chasing Trains - Big and Little The Dining Car
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The dining car

contributed by Keith Baggus

     Potato Pancakes, served on Chicago & North Western's Dakota 400.

Ingredients:
2 cups coarsely shredded raw potatoes
1 small onion, grated
1/3 cup all-purpose flour
1 egg
1 tsp salt
oil

Directions:
1. In a medium bowl, add all ingredients except the oil. Stir with a fork.
2. Preheat a skillet until a drop of water sizzles. Spread 2 tablespoons of oil over bottom of skillet.
3. Using a spatula, flatten the pancakes into 4-inch circles. Cook until brown and crisp on underside. Turn and cook until other side is brown and crisp. Note: Make a few pancakes a time.
4. Drain on paper towels and place on warm platter to keep heated while preparing more pancakes. Add more oil as needed.
5. Serve pancakes with applesauce.