Everything Old is New Again

By Lois Wiirre

Special to the Dispatch

February is a month of reminiscing and peanut butter shoestring haystacks.

February may be the shortest month of the year, but back in 1968 we still learned about Washington and Lincoln’s birthdays. In school now they celebrate President’s Day. We kids would have popcorn on the president’s birthday. We were also shown a movie about said president. It was a nice treat to say the least.

And on Valentines Day, we had our usual party during the last few hours of class. Our teachers would hand out a small haystack cookie to each of her students. They were a cookie most farm children didn’t see. For years I always thanked that teacher for a simple treat, and it wasn’t until many years later after making them for my own three kids did I find out that they were actually made with “shoestring potatoes” not “chow mien noodles.”

Both cookies taste about the same. So I like to make these in February to reminisce of days gone by.

‘till we meet in the kitchen again… coffee is on.

Lois

Peanut Butter Shoestring Haystacks

2 cups peanut butter

1 12oz package semisweet chocolate chips

1 11oz package of butterscotch chips

1 teaspoon oil

3 cups shoestring potatoes

Directions:

Peanut Butter Shoestring Haystacks

Combine chips and peanuts butter in a medium saucepan, over low heat, stir until melted (about 15 minutes). Stir in oil. Mix. Remove from heat and mix in potatoes until well combined. 

Drop by rounded tablespoons onto waxed paper-lined baking sheet. Let set in cool room on refrigerator until firm.

* I like to use white chocolate chips and cherry chips, you can use chow mein noodles if you like.