"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Spud Nuts Recipe

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This recipe for Spud Nuts, by , is from Faith, Family, and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amber Heaton
Added: Saturday, March 22, 2008


6 C flour
1/2 c shortening
1/3 c mashed potatoes
4 Tlbs sugar
1 tsp salt
1 egg slightly beaten
2 C scalded milk
2 yeast cakes(dissolved in some milk)

Mix flour and shortening together like a pie crust.

Add: potatoes, sugar, salt, egg, milk, and yeast.
Knead and let rise 10 minutes.
Roll 1/2 inch thick. Cut doughnuts. Let raise 45 minutes. cook in deep Wesson oil.

1 Lb powder sugar
1/2 C boiling water
1/2 tsp vanilla
MIx together and pour over spudnuts




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