Boil potato.
Cut off 1/4 and put in bowl.
Start adding powdered sugar to 1/4 boiled potato until dough forms.
Roll out with rolling pin until flat like a tortilla.
Put peanut butter on it like a jelly sandwich and roll up (log form).
Put in refrigerator until chilled.
Remove from refrigerator and cut in slices.
Excellent candy for Christmas.
Peel skin off boiled potato and mash flat on counter.
Add enough powdered sugar to form a big flat \"patty.\"
Roll out with rolling pin like pie dough.
Spread peanut butter over \"patty\" and roll up like a jelly-roll.
Cut into 1/2 pieces and let cool in refrigerator for 2 hours.
Put boiled and drained sweet potato in mixing bowl.
Add all other ingredients and mix well.
Mixture will be rather thin. Pour into an oiled pie plate and bake at about 375\u00b0 for around 30 to 40 minutes.
(I melt the margarine in the pie plate.)
The pie will rise while cooking and then fall when cool.
Boil potatoes with peelings on.
Drain when done; while slightly warm, remove peelings.
In large bowl, slice potatoes thin; grate the hard-boiled eggs and add to potatoes.
Add diced celery and onion; add salt and pepper.
Toss lightly.
Then in a separate bowl add mayonnaise, sugar, oil and mustard.
Mix well; pour over potato.
Mix well; sprinkle with paprika.
milk together & fold into the potato mixture.
Chill several hours
Combine salad dressing, mustard, celery seed, salt and pepper.
Add remaining ingredients; mix lightly.
Refrigerate until ready to serve.
Best if potato salad is stored in the fridge for at least a couple of hours before serving to let the flavours combine.
Mix the raw, grated potato with the flour immediately to stop the potato turning brown.
Mash the boiled potato, mix with the grated potato and add salt to taste. Roll the potato mixture into balls and leave to summer in salted water for approximately 30 minutes.
Make sure there is enough water in the pan so that the dumplings are not touching.
Serve with goat's cheese sauce and meat.
Drain water
from boiled potato.
Mash potato in sugar. (If you
use different flavors, pinch off bits.) Roll dough in long fingers.
Cut
in
1-inch pieces and dip in melted chocolate. Place on waxed paper.
Pecans are optional.
Peel cucumbers completely.
Slice fine with slicer.
Drain off juice.
Sprinkle with salt, pepper and caraway seed.
Peel and dice soft-boiled potato.
Mix with cucumbers.
Pour oil and vinegar over mixture.
Sprinkle with a touch of garlic.
Chill.
Grate onions, boiled potato and tomatoes, and set aside.
Dice all vegetables small.
Add all other ingredients to the vegetables and blend intimately into a dough.
Lightly oil a large shallow cooking pan.
Separate the dough into small somewhat flattened balls, rolling in your palm.
Place balls in the cooking pan.
Cook in the oven for about 45 minutes at 175-180 C.
aw potatoes.
Rice the boiled potatoes and mix everything together
Melt butter in skillet; remove from heat.
Add flour and stir until lumps are gone.
Cut up cheese.
Add cheese and milk to flour and butter mixture in skillet.
Stir constantly until cheese melts and a thick sauce is formed.
Pour over boiled, drained chunks of potatoes in a casserole dish.
Mix thoroughly.
Bake in a 350\u00b0 oven until it bubbles, about 10 or 15 minutes.
rill/broiler.
Dice the potato and par-boil for approx
Take medium-sized potato.
Split while raw (do not cut all the way through the potato).
Season with butter, salt, pepper and place one slice of bacon in middle of potato.
Wrap tightly in foil and cook slowly in coals or a 350\u00b0 oven for one hour or until tender when pierced with a fork.
When done, remove the bacon.
(I usually melt some butter and sour cream to pour over potato.) This is a guaranteed recipe for artery clogging.
Mix potatoes, flour, salt and pepper.
Add eggs.
Brown bread cubes and onions in margarine, and blend into potato mixture.
Gently peal potato skin, and if possible just \"shave\" it.
Cook for about 25-30 minutes (until toothpick can easily go through). Drain potato.
In another pot put butter and finely minced parsley leaves. When butter starts to foam, add potato and fry it on butter 1-2 minutes. Serve hot.
nd bottom thirds.
Wash potato (or potatoes) thoroughly with a
Mash potato until it is almost liquid.
Add vanilla; mix.
Add 10x sugar until mixture is of a consistency where it can be rolled easily.
Roll the mixture.
Spread peanut butter on top.
Roll up like a jelly roll then cut into small pieces.
While potato is hot, mix with sugar and shortening.
Cool. Mix all into soft dough.
Roll to 1/2-inch thickness.
Bake at 475\u00b0 until brown and butter while hot.
Serve with preserves.
Save a small amount of powdered sugar.
Mash potato to powdered sugar until it is very stiff.
Add vanilla.
Roll in powdered sugar, very thin.
Then spread peanut butter all over it. Then roll up.
Put in refrigerator for about 20 minutes.
Then slice into small pieces. Lay on wax paper.