Here's a blog post that describes them in more detail. I can't say I'm going to fry these up at home, but I'd love to try them. Here is a link that might be useful: acaraje para viaje

I love them. My olive salad is similar to Paula's, but a little different. When we spent summers in the mountains and friends came up, I'd make them to take on picnics. They were always a big hit. MUFFULETTA Olive Salad: 1-1/2 c. chopped stuffed green olives 1 c.chopped black olives 2/3 c. extra virgin olive oil 5 Tbsp. finely chopped Italian parsley (or use about 1-2 Tbsp. dried) 1/2 c. chopped pimento (I leave this out) 2 anchovy fillets, mashed (optional, but it really makes it good for some reason) 4 cloves garlic, minced 1 tsp. dried oregano 2 tsp. lemon juice Pepper to taste Mix all together and let marinade at least 30 minutes. How you make the sandwich is up to you. My original recipe calls for mortadella, Genoa salami and Mozzarella and a round loaf of Italian bread. I use ham, Genoa salami and provolone on hoagie rolls. I take some of the soft bread out of the center of the rolls and brush them with the olive oil in the salad so the filling doesn't fall out. Make however many I need, wrapping each tightly in saran wrap to refrigerate overnight. You can put whatever you like as far as the meat and cheese go.

Virginia7074 I have made marshmallows for the last few years. To me it is really fun--it is not a lot of work, but it is messy. It certainly impresses people that you did something so foreign as make marshmallows. They are soooo much better than the store-bought-in-a-plastic-bag-puffed air. Really, really good. They are definitely worth the effort. My recipe and instructions are my compilation of several months of reading and research as well as my experience. I preferred a recipe that did not have any egg whites. This recipe has never gone wrong for me. Marshmallows 3 cups of sugar 1 1/4 cups of light corn syrup 1/4 teaspoon of salt 3/4 cup of water 4 packets of unflavored gelatin 3/4 cup of water 2 teaspoons of vanilla In a 2 quart saucepan place 3 cups of sugar, 1 1/4 cups of light corn syrup, 1/4 teaspoon of salt, and 3/4 cup of water. Stir well and bring to a boil over high heat. Be careful; the mixture will foam up, and it's very hot. Clip a candy thermometer to the side of the pan and cook until the mixture reaches 240 F. Before the sugar mixture reaches 240 degrees, place 3/4 cup of water and 4 packets of unflavored gelatin in the bowl of an electric stand mixer with whisk attachment. Using a spoon, stir to combine, but don't worry if the gelatin doesn't dissolve completely. When the sugar mixture is ready, turn on the mixer at lowest speed and carefully pour the hot syrup into the gelatin mixture in a stream--don't dump it all at once. When the syrup is incorporated, increase the mixer speed to high. (Note: KitchenAids can overbeat; you may want to use speed 8 instead of 10.) Leave the mixer running for 20 to 30 minutes; the mixture will increase in volume and eventually reach the stiff peak stage. It will start to look jagged around the edges of the mixer bowl. While the mixer is running, brush a 9x13-inch pan with vegetable oil. (I have better luck with solid shortening.) For smaller marshmallows, I use a 15x11 jelly roll pan, and for large ones, use a 9" or 10" square pan so they will be taller. When the mixture reaches stiff peaks, add 2 teaspoons of vanilla and mix well. Pour (push, shove) the mixture into the prepared pan and smooth with an offset spatula. Let pan sit out overnight, uncovered (and away from cats and kids). When you're ready to cut the marshmallows, dust the top with confectioners' sugar. (I mix 2 parts confectioner's sugar and 1 part cornstarch to reduce stickiness.) To cut, you may use a sharp knife coated in oil, a good pair of kitchen shears (the kind that come apart for thorough cleaning), or a pizza cutter. (I don't have good luck with the knife. The scissors worked, but I can cut the prettiest squares using a washable ruler and a large pizza cutter--it is still messy. You can also use small cookie cutters.) Cut the marshmallows into manageable squares. How big is manageable? They're easier to eat (less mess from the powdered sugar) if you can pop the whole thing in your mouth, so run a test and see what works for you.

I too remember the ice candles. We too used an old can in a pan of water to melt the wax and had purchased wicks and tied them around the handle of a wooden spoon to hold it vertical while we filled the container first with crushed ice and then the wax. I remember making red ones for xmas time. If I recall my chemistry, wax has no melting point so it will just keep getting hotter which is why you want to be careful with it. In the old days, I too remember making hand casts with wax. It was tricky to get the wax warm enough to melt but not so hot as to burn, and then we'd dip our wet hand into the wax up to knuckles (but no further as then you couldn't get the wax off) into the melted wax. We'd dip it multiple times to build up the layers strong enough to hold, and then we'd carefully slip our hand out of the wax, leaving a mold of our hands.