Smoked Turkey with Potato Pancakes

Blend apple butter and sour cream together thoroughly in a sauce pan. Heat gently over low heat, stirring constantly until warm. Do not boil. Hold warm until ready to serve.

Blend potatoes, onion, and egg. Add flour, salt, and pepper and blend thoroughly.

Heat a thin coating (1/16 inch) of vegetable oil in a nonstick skillet over medium heat. For each pancake, place 1/4 cup of potato mixture in pan and flatten it to a 5-inch circle. Repeat until pan is full. Cook about 4 minutes per side, until pancakes are golden brown all over and crispy at the edges. (It is important to achieve a golden brown appearance all over, or pancakes will become grey and soggy if held before service.)

Drain between layers of paper towels and keep warm. Repeat cooking in batches. Serve as soon as possible. Yields: 40 5-inch diameter pancakes.

Turkey may be sliced and heated all at once. (Place in a hotel pan, cover and steam approximately 10-15 minutes) or heat in individual portions in a microwave (about 1 minute on high power).

For each serving: Place 2 hot potato pancakes on a warm plate. Place 2 ounces of turkey on each pancake and top each with 1-1/2 ounces of the sauce. Sprinkle chopped parsley on each. Serve immediately.