Spud Nut Doughnuts!!

Ingredients:
2 1/4 tsp of yeast
1/ cup of warm water
1 tsp. salt
1/2 cup sugar
2/3 cup of unsalted butter- cut into small cubes
2 cups of scalded milk
1 cup of Mashed Potatoes
2 beaten eggs
6 to 7 cups of flour.... I ended up using  8!!

Put yeast into warm water.  Add salt sugar and shortening to scalded milk and let cool slightly. Add Mashed potatoes, egg, yeast and flour to mixing bowl.  Mix until combined.  Knead lightly adding flour as needed.  This makes a really soft, some what sticky dough.
Place in oiled bowl and let rise in warm place till doubled.

On lightly floured board roll dough and cut into 1/2 inch spud nuts.  Let dough rise for 1 hour. 

Fry in deep fat 350 degree's. Glaze with mixture made with  2 cups powdered sugar, 1 tsp. vanilla and a little warm milk. I did 1/2 with glaze and 1/2 with cinnamon sugar combo. This Recipe made 62 doughnuts, but it depends on size you cut out. 

Yummy Egg Rolls!!!

1 bag of cole slaw mix
2 cups shredded carrots
2 red or green or yellow bell peppers diced
3 cooked chicken breasts chopped
1/4 cup of soy sauce-divided into 2-1/8 cups
1/4 cup stir fry sauce-divided into 2- 1/8 cups
1/4 cup sugar
1 tsp salt
2 pkgs egg roll wraps
oil for frying egg rolls
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Cook chicken by boiling on stove until cooked through.  You can use canned chicken as well, or leftover chicken from another meal.  Dice chicken into very small bite size pieces.  pour 1/8 cup of soy sauce and 1/8 cup of stir fry sauce over chicken. Toss chicken to coat.  I did this at lunch time and let it marinate in mixture until dinner time.
In large bowl combine, coleslaw mix, carrots, and bell peppers.  Mix1/8 cup of stir fry sauce, 1/8 cup of soy sauce, sugar and salt in a smaller bowl. pour over vegetable mixture.  Toss to coat, let it sit covered for about 15 to 20 minutes to break down vegetables.  It will appear quite dry at first but as it sits more liquid gathers in the bottom.  Continue to toss, add chicken. 

Open all of your egg roll wrappers and set them where you will be rolling the egg rolls.  Using a small bowl of water, dip your fingers in the water and coat the inside of egg rolls.  Be careful not to use too much water or they will "pop" in the oil.
 Place a small amount of veggie.chicken mixture in the corner of the wrap.  Be careful not to add too much to the wrapper or they will break, about a tablespoon full.
 Fold up the corner over the mixture, pinch the bottom 2 edges to seal them together. fold the now take the left and right sides and fold over the middle.  Now roll tightly like a burrito.  Fry them in the pan until they are golden brown and drain on paper towels.

I made home made sweet and sour sauce.
1 1/2 Tablespoons of cornstarch
1/2 cup sugar
1/4 cup of apple cider vinegar
1/4 cup of pineapple juice
1/4 cup of water.
Combine all ingredients in a sauce pan, whisking to combine. Bring to a boil then simmer for 5 minutes.  If it seems too thick add more pineapple juice a tablespoon at a time till the desired thickness.  You can also add red food coloring if you like the traditional "red" sweet and sour sauce.