The entry deadline for the third annual Simply Manischewitz Cook-Off Contest is quickly approaching. Your original kosher recipe could win you a prize package valued at up to $25,000.

Putting a slight spin on your favorite kosher recipe or tweaking a traditional recipe could send you to New York City to compete for the grand prize in the live cook-off on Feb. 13, 2009. For contest details and to enter, visit www.manischewitz.com. You can also enter by mail by Dec. 31.

In case you need inspiration, here are two recipes, each using Manischewitz products to create traditional Jewish meals with a twist.

Black Bean Potato Latkes

By Sarah Lasry (author of “The Dairy Gourmet”)

1 can black beans

1 box Manischewitz Mini Potato Knish Mix

5 cups of water

vegetable oil for frying

1 jar salsa

1 cup sour cream

In small soup pot, heat beans. Drain the liquid and set aside.

Prepare the Manischewitz Mini Potato Knish Mix according to package directions. Add cooked black beans to knish batter and mix to combine.

In large frying pan, bring vegetable oil to boil and reduce heat. Using your hands, shape small round latke patties and add drop into the hot oil. Let the latkes fry until golden brown, about 2-3 minutes.

Remove latkes from oil and drain on paper towels. Serve with salsa and sour cream for dipping.

Fantastic Flounder Rolls

By Joy Devor (2008 Cook-Off champion)

2 Spanish onions, chopped

10 oz. fresh sliced button mushrooms

salt and pepper

1 box Manischewitz everything tam tams

4 long fillets of fresh sole

2-3 Tbs. Manischewitz extra virgin olive oil

2 bottles Thousand Island dressing

1⁄3 cup corn flake crumbs

curly parsley

red pepper

Preheat oven to 350 degrees. Sauté onions in oil until soft and translucent. Add mushrooms and continue to sauté until mushrooms are nicely browned. Season to taste with salt and pepper.

Crush tam tams lightly and add to mushroom onion mixture, continuing to crush tams until they’re in very small pieces.

Take a piece of fish, spread a generous tablespoon of tam tam mixture in center of fillet and roll it like a jellyroll. Place in greased baking sheet seam side down. Continue with each fillet. Liberally pour Thousand Island dressing over fish. Sprinkle corn flake crumbs over fish.

Bake 20-25 minutes until cooked through. Garnish with curly parsley and red pepper. Serve warm or cold.