Place potato into a pot and cover
Peel and boil potato.
Drain water, mash with
rizzle the mixture over the potato salad and stir in lightly
Boil potato in jacket until tender.
Mash potato and combine thoroughly with sugar and vanilla. (If mixture is too stiff, add 1 teaspoon milk.)
Roll out on lightly floured surface.
Spread with peanut butter.
Roll up like a jelly roll and cut into circles.
Candy will have pinwheel look.
Boil potato until tender.
Rice it to obtain a very smooth mixture.
Mix with powdered sugar until thick enough to knead. Knead well and roll out and spread with peanut butter.
Spread peanut butter 1/4-inch thick.
Roll as for a jelly roll.
Slice.
Beat powdered sugar into the mashed potato. Keep adding powdered sugar until mixture is at a dough like consistency and is no longer sticky.
Turn the potato \"dough\" out and knead for about 5 minutes; add more powdered sugar if necessary.
Roll the potato \"dough\" out to about 1/4 inch thickness and spread with peanut butter or jelly or both.
Roll the dough up like a jelly roll and cut like cookies.
Boil potato until well done.
Take peeling off and mash well. Mix powdered sugar with potato until it is thick enough to roll out (takes about 1 pound box).
Sprinkle dough board with powdered sugar.
Roll out and spread with peanut butter.
Roll up.
Wrap in wax paper and refrigerate until cool enough to slice and serve.
Mix potato, flavoring and food coloring of choice.
Add as much as it takes to form the dough.
Roll out candy about 1/4-inch thick and spread a thin layer of peanut butter.
Roll candy into a jelly roll and slice into 1/2-inch pieces.
Mix potato and sugar.
Stir in coconut, vanilla and salt. Blend well.
Press into large pan so candy will be 1/2 inch thick. Melt chocolate over hot water.
Pour over candy.
Cool and cut into pieces.
Combine water, bouillon cubes, carrots, potatoes, celery, onions, parsley, salt and pepper in large pot.
Cook over medium heat for 40 minutes; add milk and butter and cook another 30 minutes.
Serves 6.
This is a very easy and economical recipe. Serve with homemade bread.
Cook a large Irish potato until it falls apart.
Drain and put through a ricer.
Add confectioners sugar until potato is the right consistency and knead.
(It goes to liquid when the first sugar is added.
Keep adding sugar.)
Use your favorite flavor, peppermint, wintergreen, orange or vanilla.
The candy can be patted into a flat piece on waxed paper and spread on a cookie sheet. Refrigerate.
When dry, turn over and spread on the other side. Refrigerate.
This candy can be molded and dipped in chocolate.
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.
Have powdered sugar, butter and vanilla ready.
Boil potato with skin on.
Peel and mash while hot.
Add butter and vanilla while potato is still hot.
Continue adding sugar as long as mixture will absorb it.
Mixture becomes like pie dough.
Roll out with rolling pin on wax paper sprinkled with powdered sugar. Spread with peanut butter and roll up like jelly roll.
Slice off 1/2 inch slices.
Candy should be refrigerated if not used at one sitting.
At Christmas, red or green food coloring can be used.
Place potato into a saucepan with enough
ntil smooth. Don't add candy and nuts until these are
wash the potato well - and boil in enough
Heat the oil in a saucepan, add the onions and saute for 3-4 mins. Add the potatoes and saute for 2-3 mins, stirring. Pour in the stock and bring to a boil. Simmer for 10 mins. Add the leeks and cook for 5-6 mins. Stir in the instant mashed potato flakes and season then mix in the sausages and cook for 2-3 mins, until warm. Divide the soup between 4 bowls, add a dollop of sour cream and sprinkle with chives. Serve.
ream.
Coat with crushed potato chips.
Place chicken in
Place potato cubes in a small sauce