10 lb. potatoes, cooked & riced
Add while potatoes are hot:
2 sticks margarine
1 c. whipping cream
1/2 c. sugar
1 T. salt
Cool overnight. To 4 cups of above mixture, add 3/4 cup white flour and mix well. Make a roll 3 to 4-inches in diameter. Cut off about 3/4-inch slice and roll out on a well-floured canvas-covered board until very thin. Fry on a hot griddle until bubbles are brown. Turn and fry other side. Makes 45 to 50 pieces.
Margaret Sondreal