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Potato candy.

1 small potato. (the larger the potato the more powdered sugar you'll need) 1 teaspoon vanilla Peanut butter (chunky or creamy) 1 to 2 lbs powdered sugar Food coloring if desired. Boil the potato with skin on it. Cook until tender. Peel and mash the potato, add the vanilla. Add the powdered sugar, and food coloring if desired, until it loses it wet look. It will be very stiff. Roll candy out on buttered wax paper. Spread candy with peanut butter and roll up like a jelly roll and slice. Store covered in the refrigerator. Recipe submitted by: Debbie Dodd OH

Fruity gumdrop squares.

1 1/3 c. applesauce 1 pkg.(6 oz) fruit flavored jello 1 1/2 tsp. lemon juice concentrate

2 envelopes gelatin, unflavored 1 3/4 c. sugar sugar as needed for rolling

Prepare 9x5 inch loaf pan by filling halfway with cold water, set aside. In a 2-quart saucepan, combine all the ingredients except the sugar for rolling. Heat to boiling and boil for 1 minute, stirring frequently. Pour out water in loaf pan and immediately pour cooked gelatin mixture into wet pan. When loaf pan is cool enough to handle, refrigerate until candy is firm, about 3 hours. Cut candy into 1-inch squares with a knife that has been dipped in cold water. this helps prevent candy from sticking to knife. Remove candy piece by piece from the pan and place on cool- ing racks. Allow to air dry on racks for at least 8 hours. Do not cover candy. Place sugar in bowl; roll each candy square in sugar. Store in tins or airtight container. Makes 45 to 60 pieces.

Recipe submitted by: Gram-ma:-)

Peanut butter fudge.

2 c. granulated sugar 1 c. milk 1/2 stick margarine pinch of salt 1 c. peanut butter 1 teaspoon vanilla

Mix sugar, milk, margarine and salt in a saucepan. Boil, stirring frequently, until it forms a soft ball in cold water. Remove from stove and add peanut butter and vanilla. Beat until creamy and pour into buttered 9x9 pan. Let cool before cutting. *If you want chocolate peanut butter fudge, add 1 heap- ing teaspoons of cocoa to the top four ingredients before cooking.

Recipe submitted by: Doris Hashman OH

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