Stained Glass Potatoes Recipes

Steps:

• Preheat your oven to 375°F.
• Wash, scrub, and dry you potatoes well as the skin will be left on.
• Using a slicer or a mandolin slice the potatoes long ways very thinly, about 1/16 of an inch (you can do this by hand, just be very careful to keep the slices thin enough and even).
• On a sheet pat place one silpat and place your egg whites in a shallow dish.
• Dip one slice of potato, place it on the silpat.
• Place one parsley leaf on top of the potato slice.
• Dip another potato slice in the egg white mixture and lay it on top of the original potato slice and the parsley leaf- you have just made one stained glass potato.
• Repeat this until the sheet pan is full but not over crowded.
• Gently pour vegetable oil onto the silpat, pour just enough that each stained glass potato is surrounded and coated--be careful that they do not move around too much.
• Place a second silpat on top of the stained glass potatoes and oil.
• Place in the oven and back until golden brown, remove and blot dry.
• Once made these potatoes can be blotted and kept in a cool *DRY* place up to 2 weeks.

Steps:

• Melt butter and chocolate chips in a pan over low heat. Let the mixture cool slightly before stirring in walnuts and marshmallows. Let cool.
• Spread coconut on waxed paper. Divide the cooled dough into two even portions. Form each portion into a long roll. Coat the rolls with the coconut. Wrap the rolls in waxed paper then again in plastic wrap. Refrigerate overnight or longer. Cut into 1/2 inch slices to serve.