Showing posts with label it's easy to be a gourmet with peanuts. Show all posts
Showing posts with label it's easy to be a gourmet with peanuts. Show all posts

Wednesday, January 04, 2012

SUNDAY SUPPER FRANKS
8 frankfurters
1/4 c. peanut butter
2 T. finely chopped onion
1/2 c. bottled cheese spread
2 T. pickle relish

Split frankfurters lengthwise, but not all the way through. Combine the rest of ingredients. Spoon 2 T. peanut mixture over cut sides of each frankfurter. Broil until bubbly and browned. Serve in buns. 8 servings.
 

Thursday, October 13, 2011

PEANUT BUTTER SOUP
1 c. cruncy [sic] peanut butter
2 1/2 c. milk
1/2 t. salt

In medium size saucepan combine peanut butter and 1/2 cup milk. Simmer over low heat; gradually add remaining milk; stir constantly. Add salt, simmer; stir frequently for 10 min. or til hot. Garnish with any of the following: chopped onion, chopped green pepper, or crumbled bacon. 3 1/2 cups. 

Tuesday, October 11, 2011


My great aunt Velma passed away recently. Among her possessions were many amazing cookbooks of the mid-20th century, including It's Easy to be a Gourmet with Peanuts. 

Now, I love peanut butter as much as the next person (unless, of course, the next person happens to be George Washington Carver).* I have been known to mix it with plain yogurt for breakfast, eat it on carrots, and chomp on it by the spoonful. But even I have my limits.

And my limit is this:
Chickabiddy Deviled Eggs

6 hard cooked eggs 
3 T. mayonnaise
 1/4 c. crunchy peanut butter 
1 1/2 T. minced onion 
12 large stuffed olives
 parsley sprigs 
 French dressing
 salted peanuts  
1 1/2 T. minced parsley
Simmer eggs 20 min.; remove shells and cut in half lengthwise. Remove yolks, mash, and mix thoroughly with mayonnaise, peanut butter, onion and parsley. Fill egg whites. MAKE CHICK'S HEAD: Cut ends from a stuffed olive, leaving 3/8" center section with both bright 'eyes' showing. Spear round side of olive with half a toothpick and run other end of pick into egg filling at egg's rounded end, with olive slice upright. Chick's topknot and bill are pimento bits from end pieces of olive. Tuck in parsley sprig for tail. Serve chicks on a bed of chopped lettuce, with French dressing starred with peanut halves.
What? What even is this? I will not make a chick's head. Further, I will not chop olives into eyes! Moreover, peanut butter and eggs? I will take more convincing, Oklahoma Peanut Commission.

*True story: I have a portrait of George Washington Carver hanging up in my room. It's amazing. He is doing something horticulturally to a flower and he's older and he's just so happy! I go and visit him in the National Portrait Gallery if I'm feeling down. Never fails.