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Country Kitchen
December 2, 2005 Previous Recipe | Next Recipe
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POPPY SEED MUFFINS
VENA’S PINEAPPLE ORANGE SALAD
CROCK POT SUGARED PECANS
PUPPY CHOW
BOW TIE CHICKEN PASTA
OLD-FASHIONED IRISH POTATO CANDY
TRADITIONAL TREE CAKE
BLT BITES
CHICKEN BALL
PECAN PIE MUFFINS
CARAMEL CHEESECAKE BARS
MY MOMMA'S SWEET POTATO CASSEROLE
SPICY PECANS
HONEY-GLAZED POPCORN
BLACK FOREST TRUFFLE
SPINACH HAM CUPS
QUICK BEEF SPREAD
CHICHI’S HOT SPINACH DIP
GRANDMA ELLENBURG’S CANDIED SWEET POTATOES
LOADED BAKED POTATO SALAD
PUMPKIN ROLL
KEY LIME CAKE
CANDY BAR
SWEET GLAZED PECANS
HOLIDAY CHEESE BALL
MARINATED VEGETABLES
OLD-FASHIONED IRISH POTATO CANDY

1/2 (or 1 small) boiled potato
2 cups powdered sugar
1/2 cup peanut butter

Mash potato and enough powdered sugar to make a slightly stiff dough. Roll out dough (on wax paper dusted with powdered sugar) and spread on the peanut butter. Roll dough up (as for jellyroll) to make a log. Chill. Cut into pieces, let air dry for about an hour. Store in airtight container. Makes about 2 dozen confections.
— Syd Alford
Research Consultants





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