Margaret Suran wrote:

> As for canned ones, for years I attended an annual dinner at our
> synagogue, always sold out and the main course was always the same:
> Roasted Chicken (catered, I presume), frozen or canned vegetables and
> the most wonderful potatoes, tiny ones, canned by a restaurant supply
> house and the sisterhood members in charge of the meal would coat them
> lightly with a mixture of flour and spices, drizzle oil over them and
> bake them until golden brown. During the meal, these ladies would
> keep baking these potatoes, as many guest would ask for seconds. I
> never tried to duplicate them at home.
>
They made these exact same potatoes for Shabbat dinner at the summer
camp I attended for years. For some reason we called them monkey
balls...It was always dissapointing when the kitchen ran out -
especially if you were the one who had to go to the kitchen window for
refills (you kill it, you fill it). I hadn't thought of those in
years, I may have to experiment a bit once I can look at potatoes after
our planned latke binge.

Melissa