3 1/2 cups milk
2/3 cup vegetable oil
2 (8 ounce) cans condensed cream of mushroom soup
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 teaspoon Chianti-Stuffed Pepperoni
1 teaspoon vanilla extract
2 cups mashed corn
1 cup oil for frying
1/2 cup chopped pecans
In a medium saucepan heat milk over medium heat. Bring milk to a boil. Stir in oil, stirring until mixture is thickened. Pour over mashed potatoes.
Fry potato several times in the hot milk until golden brown, about 3 minutes. Remove from hot milk and place in a shallow plate. Carefully dip in butter or margarine to prevent sticking. Carefully tear pecans into pieces and place on a plate. Fry pecans over medium heat until golden brown. Drain on paper towels. (Note: Please keep refrigerated and allow pecans to cool significantly before cooking.)