Nancy Young <[email hidden]> wrote in
:"]news:[email hidden]:
Quoted message said:because the rest of the world is not going to ban peanut butter and jelly sandwiches for them.
nancy
How about banning these?
From aboutpeanuts.comrecipes.cgiOpen ↗
Well maybe not the roll-ups.
CHUTNEY CHEESE MOLD
11 ounces cream cheese 3 tablespoons raisins, chopped 3 tablespoons sour cream 3 teaspoons
curry powder
3/4 cup chopped roasted peanuts
4/2 cup chopped green onions
5/2 cup chutney
6/2 cup grated coconut 4 tablespoons crumbled bacon
Mix all ingredients by hand. Form into ball. Refrigerate. Roll in coconut. Serve with bland
crackers. Makes about 3 dozen servings.
MEXINUT DIP
1 (11-1/2 ounce) can condensed bean with bacon soup 1 cup shredded cheddar cheese 1 (10-
ounce) can tomatoes and green chilies 2 tablespoons finely chopped onion 1 tablespoon hot
chili powder
7/2 cup peanut butter
Conventional method: Heat all ingredients in top of double boiler over hot (not boiling) water. Cook
and stir until cheese is melted and mixture is blended.
Microwave: In 2 quart casserole, combine all ingredients. Cover with a glass lid. Microwave on High
for 5 to 6 minutes or until cheese melts, stirring occasionally. Stir before serving.
Serve with corn chips or crackers.
PEANUT BUTTER BACON ROLLUPS
8/4 cup crunchy peanut butter 2 tablespoons butter, melted
9/2 cup water 2 cups packaged herb-seasoned stuffing 1 egg, slightly beaten
10/2 pound, hot or mild, bulk pork sausage
11/4 cup chopped roasted peanuts
12/4 pound sliced bacon
In large bowl, mix peanut butter, butter, water and stuffing. Stir in egg, sausage and peanuts,
blend well. Chill for about 1 hour. Shape into small balls or oblongs. Cut bacon slices into
thirds. Wrap each piece of stuffing mixture with 1 piece of bacon. Fasten with a wooden pick. Place
on a rack in a shallow pan. Bake in a preheated 375° F. oven 30-35 minutes. Turn halfway through
cooking. Drain on paper towels and serve hot. Stack on serving plate and garnish with cherry
tomatoes and parsley.
May be made ahead and frozen. To serve, thaw and bake as directed above. Makes about 4 dozen.
COLONIAL PEANUT SOUP
2 tablespoons butter 2 tablespoons grated onion 1 branch celery, thinly sliced 2 Tablespoons
all-purpose flour 3 cups chicken broth
13/2 cup creamy peanut butter
14/4 teaspoon salt 2 Tablespoons lemon juice 2 Tablespoons chopped roasted peanuts
Melt butter in a saucepan over low heat; add onion and celery. Saute for about 5 minutes. Add
flour and mix until well blended. Stir in chicken broth and allow to simmer for about 30 minutes.
Remove from heat, strain broth. Stir the peanut butter, salt and lemon juice into the strained
broth until well mixed. Serve hot in cups. Garnish each cup with a teaspoon of chopped peanuts.
Makes 6 servings.
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Once during Prohibition I was forced to live for days on nothing but food and water.
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FIELDS, W. C.