| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Candies |
1 |
Servings |
INGREDIENTS
|
|
-Helen Jolly mdfd30e- |
| 1 |
md |
White potato |
| 1 |
pk |
Confectioners' sugar |
| 1/4 |
c |
Salted peanuts; chopped, optional |
| 1/4 |
ts |
Vanilla extract |
| 1/2 |
c |
Smooth peanut butter |
INSTRUCTIONS
Boil potato (with skin on) until done. Peel; remove any eyes or spots.
In a mixing bowl, mash the potato thoroughly with a fork or electric
mixer at slow speed. Add vanilla. Gradually add confectioners' sugar ((use
a fork, as mixture begins to firm) until it forms a ball. Turn out on a
confectioners' sugar covered surface (instead of flour). Roll the ball out
flat and oblong until it is 1/4-inch thick.
Spread peanut butter evenly over the flat surface. Sprinkle the chopped
peanuts evenly over peanut butter (if you opt to use them). Cut the flat
surface in half the short way. Roll jelly-roll fashion, sealing the edges.
(2 rolls.) Place in refrigerator until chilled and firm. Slice into
1/3-inch pieces. Keep refrigerated until ready to serve.
Source. The Oklahoma Peanut Commission. Wis/Gramma.
Posted to MM-Recipes Digest V4 #038 by "Griff" <wgriffin@ix.netcom.com> on
Feb 5, 1997.
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