Boil one small potato; drain and peel.
Mash potato and mix with powdered sugar and oleo.
Add vanilla flavoring.
On wax paper, dump and roll out thin.
Spread with peanut butter, then roll up like a jelly roll.
Chill, then slice.
(A little Pam on your hands makes rolling up easier.)
Boil small potato with peeling.
Cool and peel.
Mash with a fork.
Add vanilla.
Add powdered sugar until you can knead it like bread.
Roll with rolling pin.
Spread peanut butter, chill and slice 1/2-inch thick.
Spread with cinnamon, English walnuts or candied cherries.
These are variations you can use.
Boil 1 small potato and mash it.
Add confectioners sugar till cookie dough consistency.
On wax paper - sprinkle confectioners sugar and roll dough to about a pie crust thickness. Spread peanut butter (thin layer) on the dough.
The sprinkle with confectioners sugar.
Roll into a log roll.
Let chill approximately 1 hour or overnight in the refrigerator.
When set (hard), slice into bite size pieces.
Boil one small potato.
Peel and mash in mixing bowl.
Add powdered sugar until able to be rolled flat.
After rolled flat, spread with peanut butter.
Roll up like jelly roll.
Wrap wax paper around roll and put in refrigerator to let chill.
Slice and serve.
In small pan, cook bacon until lightly browned but not crisp, approx 3 minute
Coarsely grate potatoes into large bowl.
Add the bacon, cheese, oats, salmon, horseradish, and salt & pepper.
Add egg and stir to bind together.
Form into 8 small potato cakes and dust with flour.
The recipe does not call for them to be pan fried, however my sister did.
About 5-10 min each side, then served with sauce.
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.
- Mix all ingredients for potato crust in a bowl and
just drop a piece of potato into the oil;.when it
Melt half of the butter in medium skillet on low heat. Add potato; cover and cook for 6 mins, until tender. Add bacon and cook for another 3 mins. Remove from skillet. Wipe pan clean.
Break eggs into a bowl. Add 1 tbsp water and beat lightly with a fork. Season. Melt remaining butter in skillet on high heat. When foam subsides, pour in egg. Sprinkle with cheese and cook for 5-10 seconds, until just setting underneath.
Spoon potato mixture and parsley over omelet. Slide onto a plate. Top with spinach. Drizzle with a little oil and serve.
Boil several small potato cubes in pan until tender.
In small mixing bowl
Boil potato until done.
Peel and mash.
In mixing bowl, add potato.
Mix with confectioners sugar until it becomes stiff. Place on wax paper and roll out like biscuit dough.
Spread peanut butter over this and roll until size you want and cut in small pieces.
Place potato cubes in a small sauce pan and cover with
Heat olive oil in a small pan over medium heat. Saute onion until soft, for about 5 minutes.
Add potato and heat for one minute. Add milk and water and stir.
Cover and simmer, stirring often to prevent sticking, until potato is soft.
Remove from heat and add cheese. Stir until melted.
Puree in blender or mash with fork.
Add more water to achieve thinner consistency.
Serve or store. Fridge life is 24 hours. Freezer life is 4-6 weeks.
Boil the potato until soft.
Peel and mash. Add sugar until stiff enough to roll flat.
Spread over surface with peanut butter.
Roll, chill and slice.
Peel and quarter potato.
Boil in small saucepan as for mashed potatoes
Heat a small saucepan over medium heat.
Spray with oil.
Add leek and potato and cook, stirring for 2 minutes.
Add the stock and simmer, uncovered, for 10 minutes
Add the zucchini and beans and simmer for a further 3 minutes or until tender.
Taste and season with salt if needed.
Add the beef.
Remove from heat.
Set aside for 1-2 minutes.
Ladle the soup into a serving bowl.
Add the pesto.
Serve.
Boil potato until done. Peel and mash well. Mix powdered sugar with potato until it is thick enough to roll out (takes about one pound). Sprinkle dough board with powdered sugar or on long piece of wax paper. Roll dough out thin and spread peanut butter. Roll up, wrap in wax paper and refrigerate until cool enough to slice.
salt and pepper in a small bowl. Cool to lukewarm.
Boil small potatoes whole in skin until done.
Cool somewhat and peel.
Mash potato with fork and slowly add xxx sugar, a small amount at a time, until you use up the box of sugar.
Add vanilla and mix thoroughly.
Should be a stiff ball.
Roll it out on wax paper using a little xxx sugar if sticky on wax paper.
Spread peanut butter all over the top.
Roll up jell-roll style and refrigerate 2 to 3 hours.
Slice in 1/2-inch thick (or less) and serve.
Preparation time:
30 minutes.
Smash the peeled baked potato. Add powdered sugar until the mix is stiff.
Roll out on wax paper.
Spread peanut butter in a thin layer over potato and sugar mixture.
Roll up and put in refrigerator.
Chill for about an hour.
Cut into small pieces. Store in the refrigerator.
Ready to eat anytime!