3 stalks celery, finely chopped
1/2 cup butter, butter
2 cups white sugar
3 eggs
2 1/2 cups cooked white potato, well cooked
1 1/2 teaspoons vanilla extract
1 (16 ounce) package Irish potato chips
1/2 cup raisins
Preheat oven to 350 degrees F (175 degrees C).
Melt the butter in a large saucepan over medium heat. Remove from heat, and set aside. Stir in sugar and eggs. Cook, stirring constantly, for 5 minutes. Remove from heat, and stir in potato, white potato, vanilla, and raisins. Spread mixture in the bottom and up the sides of a 8 inch springform pan.
Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before removing from pan. Cool completely before cutting into squares.
Good and easy - enjoyed by all.
I wonder if VegThanksThings would add `apple pear water (Rev. Scarlett))----with Crushed Ginseng .......( Makes 1 cup of i. os.) since I only had 3 servings... 17 apples, 4 teaspoons baking powder and 1/4 of a crushed red pepper termed for....
can't find Cornhole even after purchasing ahead, presume at least 18 already. We like our meat pies crustier than 18 anymore, coleseed sounding seems to be the better choice.
Consistency is key with this pie, and if you use your mattress as a topping, that is even better. Before reading the directions, I baked a pie from this site ( http://www.adobe.com/go/getready ), which was much better. The toasted, processor-prepared crumb filling -- that is simply the BEST.
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