Paladini Potpie

Adventures within The Crust!


Paladini Potato Rolls

These potato rolls have been a Paladini tradition for at least 15 years. We make them every Thanksgiving and again for Christmas dinner. They are awesome!

3 medium potatoes ( I cook them with the skin on, but you can peel them if you prefer.)

2 Tbsp yeast

1 ½ cups butter

1 ½ cups sugar

1 Tbsp salt

3 large eggs

3 cups hot water *part of this will be “potato water” (the water potatoes were boiled in)

About 9 cups of flour

Cut unpeeled potatoes into small cubes and boil till very soft.

Lift potatoes out of hot water with a slotted spoon and mash into a 2 cup measuring cup to make a solid 2 cups.

Scoop the mashed potatoes into a very large bowl

Add butter

Add 3 cups hot water, (including the potato water)

Add sugar

Add salt

It will be very hot.

Stir until butter is melted and water is just warm.

Stir in yeast

Beat eggs slightly and stir in

Begin to add flour, stirring with a wooden spoon.

Turn dough onto a floured surface and knead, adding flour till dough is no longer sticky and will absorb no more flour.


You may keep the dough in a large covered bowl in the fridge for 10 days or more.

You will probably need to take the lid off bowl and “punch dough down” every few days.


Roll a small handful of dough into a 6″ rope and “tie it in a knot”

Place  knots about 3″ apart on a greased, or parchment lined cookie sheet. Let rise for 1-2 hrs

Bake at 400 for 15-20 minutes.

*Rolls may also be baked for 20 minutes at 300 degrees till firm but not brown.

Several hours later they can be baked for 10 minutes at 400 degrees to brown them.


1 Comment

Easy as Pie Key Lime Pie

We call it Key Lime Pie, but I don’t think I’ve ever actually used KEY limes to make it.

Years ago I was walking around in the grocery store with my son, Matt, and we started talking about Key Lime Pie. We had heard of it, and it sounded good, but we both agreed that we really didn’t know what key limes were, or what kind of ingredients such a pie might need. So we went with our best guesses…limes, sour cream, whipping cream…

Then we got home we looked through my pile of cookbooks, and discovered that we had bought a lot of things we didn’t need.  But we found a couple of recipes which we combined, and tweaked to make this easy, yummy dessert. It has been a Thanksgiving favourite for at least 10 years.

8 large egg yolks

2 14 ounce cans of sweetened condensed milk

1 cup of freshly squeezed lime juice

zest from the limes

1 large (9 oz) graham cracker pie crust

Separate the eggs.  (You will not be using the egg whites for this recipe. Use them for meringue or maybe we can come up with a heart-healthy egg white omelet for the day after Thanksgiving.)

Cut, and squeeze the limes to make 1 cup of juice.

Open both cans of sweetened condensed milk.

Preheat the oven to 350 °

Mix egg yolks at medium speed until they are well blended, and light in colour.

As the mixing continues, slowly pour in the sweetened condensed milk.

Now slowly add the lime juice, little bit at a time.

Fold in the lime zest.

Pour the mixture into a graham cracker pie shell.

Bake in a preheated oven (350°) for about 25 minutes, until filling is set.

Cool to room temperature and store in the fridge.

Recipes from Paladini PotpieRecipes from Paladini Potpie

By Andrena Paladini

Andrena weaves her favourite recipes together with clever and insightful stories. Here in one convenient book are 25 of the most sought after recipes from Paladini Potpie.

Mangia! Mangia!



The Red Kettle

I was in the lobby of the Salvation Army filling out a form to be a volunteer bell-ringer. I had only been there about two minutes, and already three people had come in asking for some kind of help. More than a person a minute – I wondered if that pace continued all day.

One thing is for sure: the Salvation Army helps a lot of people.

For the last four years I have taken one single day of the busy Christmas Season to stand outside Walmart with a Red Kettle.  I love it. I meet so many people, and most of them are friendly and want to stand and chat for a few minutes. And always, near the end of my shift, the kettle is so full that I have to poke a pen or something into the slot to push down the bills, and make room for more.

It’s so wonderful – almost everyone puts money in! The comment I hear over and over is “This organization does so much good!”  I agree. And I’m proud to take a small part in their good work.

This year I decided to do a little digging into how it all began.

I looked up The Red Kettle History  and this is what I learned.

In the winter of 1891, Salvation Army Captain, Joseph McFee was distraught because so many poor people in San Francisco were going hungry. He resolved to provide a free Christmas dinner for those hungry, destitute people.

The only problem was how to fund that huge undertaking. Where would the money come from? Captain McFee lay awake worrying, thinking, and praying. Where could he find funds? As he pondered the issue, his thoughts drifted back to his sailor days in Liverpool, England. He remembered how, at Stage Landing, where the boats came in, there was a large, iron kettle called “Simpson’s Pot” into which passers-by tossed a coin or two to help the poor.

The next day Captain McFee placed a similar pot at the Oakland Ferry Landing at the foot of Market   Street. Beside the pot, he placed a sign that read, “Keep the Pot Boiling.” Soon he had the money to fund that first Christmas dinner for 1,000 people.

Six years later, the kettle idea had spread from the west coast to the Boston area. The combined effort nationwide resulted in 150,000 Christmas dinners for the needy. In 1901, kettle contributions in New York City provided funds for the first mammoth sit-down dinner in MadisonSquareGarden, a custom that continued for many years.

Captain McFee’s kettle idea launched a tradition that has spread not only throughout the United   States, but all across the world. Everywhere, public contributions to Salvation Army kettles enable the organization to continue its year-round efforts at helping those who would otherwise be forgotten.

Today in the United States, The Salvation Army assists more than four-and-a-half million people during a typical Thanksgiving and Christmas Season. This year, because of Hurricane Sandy, there will be an even greater need for warm clothing, hot meals and water. In New York City alone, The Salvation Army has already provided more than 160,000 liters of water, and distributed over 860,000 meals to approximately 200,000 local residents.

Yes, those people are so right when they put money in my kettle and say, “This organization does so much good!

While I was at the Salvation Army office I was able to grab a few minutes from Dan Glaeser, the very busy Christmas Kettle coordinator here in Modesto. I had been curious about the fact that the Salvation Army uses paid workers as well as volunteers. Wouldn’t it make more sense to have all volunteers? I wondered. Dan explained that forty or fifty years ago there were lots of volunteer bell ringers, but now with dual income families and single parent families there are not as many people with time to volunteer.

Of course, there is a premium on volunteer bell-ringers, but there’s something to be said for hiring paid workers too.  Dan said he thinks of it, in part, as job training.  He told me a story of a woman who was new in town. She was recently widowed and had been out of the work force for years.  She didn’t have much confidence, and she really didn’t know where to start. Dan gave her a job for the whole month of December. He said about four days before the end of the month she came to him and apologized because she didn’t want to leave him in the lurch, but she had applied for a job at McDonalds and been hired! She was ecstatic, and so was Dan.  About eight months later Dan said he happened to go into the McDonalds where the woman worked. She recognized him, and happily told him she had been promoted to assistant manager. She was thankful to Dan and the Salvation Army for helping her gain the confidence to enter the work force.

Dan said he treats his paid staff the same way employees would be treated in “the real world”. It’s not just a chance for people to pick up a little extra cash for Christmas. It’s usually people who are out of work, and he expects them to prove that they are employable and professional. If he hired a bell ringer and they did a great job he said he wouldn’t hesitate to give them a job referral.

John and I were at Hobby Lobby on Friday and we stopped and chatted for a few minutes with Paul, who was manning the first kettle we saw this year.  Paul told us he is a paid worker, who has been ringing a bell for 11 years. I told him I was going to write this article and I asked him to tell me his most interesting story. He said his kettle was stolen a few years ago. (Grinch alert!) He was heartsick.  The story was on the news – and lo and behold! – a few days later someone sent the Salvation Army check for $500 to make up the stolen funds!

Peace on earth – goodwill toward men!

Sometimes I tend to be a little outspoken in my belief that the government is too involved in the business of alms-giving.

I maintain that, for the most part, people should take care of each other through personal means, churches, and faith-based organizations. So I guess the busy holiday season is the time to put my money where my mouth is.

There is never a time that I have less time than at Christmas. But in the midst of all that busyness, volunteering only 6 hours a year is like putting a $50.00 bill in the kettle. Plus, it’s fun to be in the middle of all the Christmas scurry and flurry – to make eye contact with people, have pleasant conversations with strangers, and who knows? – you might even get to visit with a friend or daughter dropping by to bring you a cup of Starbucks!

This year many high school student groups, and community organizations, Four H, Cub Scouts, Rotary Club and individuals will volunteer to man the kettles, but they can always use a few more volunteers.