The LDSCN Weekly Recipe Archive Peanuts

The following recipes are from the sites listed. They are not original to me.

http://peanutvan.com.au/recipe7.htm

Devilled Peanuts

Ingredients:

	Peanuts
	Oil
	Salt and paprika, or
	Cayenne pepper

Method:

Blanch the peanuts in boiling water, then dry in a warm oven When dry, heat 1 teaspoon of oil in a frypan over low heat (don't allow the oil to smoke!)
Add sufficient peanuts to make a single layer in the frypan and cook them over low heat, stirring constantly until the nuts are evenly-coloured (don't allow them to brown)
Drain the nuts on unglazed paper and while they're still hot, sprinkle them generously with salt and paprika, or cayenne pepper.
Tip: If you want to store your devilled nuts, allow them to cool before doing so. You can repeat the process outlined above until you've obtained the required quantity.

http://peanutvan.com.au/recipe22.htm
Microwave Peanut Brittle
If you have a microwave and you'd like to whip up some peanut brittle in a hurry, this recipe will let you do it in a little less than 10 minutes (plus cooling time, of course).

Ingredients:

	1.5 cups of raw, shelled Virginia peanuts (leave the skins on)
	1 cup of granulated sugar
	1/2 cup light corn syrup
	1 teaspoon of butter
	1 teaspoon of vanilla
	1 teaspoon baking soda
	1/8 teaspoon salt

Method:

Mix the peanuts, sugar, corn syrup and salt together in a microwave-safe casserole dish until well mixed.
Cook in a microwave on high for 4 minutes; open and stir the mix well; then cook on high for another 4 minutes.
Open, stir in the butter and vanilla, then microwave on high for a further 2 minutes.
Finally, remove from the microwave, open the dish, add the baking soda and stir quickly until the mix is light and foamy.
Immediately pour the mixture onto a lightly-greased baking sheet, spreading it out thinly.
Allow the mix to cool - then break it into small pieces and store in an airtight container.

Tip: The trick to making thin, tender peanut brittle is to keep the baking sheet(s) you use warm. I recommend heating them in a conventional oven at around 200 degrees F (about 95 degrees C) before you spread the peanut brittle mix. This should allow you to spread the mix 1cm to 2cm thick without it setting up.

http://www.nationalpeanutboard.com/cookbook/homemade.html
Homemade Peanutbutter

	2 cups roasted, shelled peanuts
	(with or without red skins)
	1 tablespoon peanut oil
	1/2 teaspoon salt (optional; omit if using salted peanuts)

Place ingredients in a blender or food processor. Blend continuously for 2 or 3 minutes. The ground peanuts will form a ball which will slowly disappear. If necessary, stop machine and scrape sides of container with a rubber spatula. Continue to process until mixture becomes spreadable.

When desired consistency has been reached, stir in 1/2 cup chopped roasted peanuts for crunchy style peanut butter. Then place mixture in a tightly closed container and store in the refrigerator. During storage, oil may rise to the top; if this occurs, stir before using.

Makes 1 cup smooth or 1 1/2 cups crunchy peanut butter.

Note: For other variations, you may add honey, cinnamon or any other flavoring.

Nutrition per serving (3 tablespoons smooth): 366 cal; 13 g carb; 14 g protein; 32 g fat (73% of cal from fat); 0 mg chol; 5 g fiber; 688 mg sodium

http://www.nationalpeanutboard.com/cookbook/mexicansoup.html
Peanut Soup

This hearty peanut soup with a spicy appeal can take the chill out of any winter evening.

 

	1 tablespoon vegetable oil
	1 onion, chopped
	3 cloves garlic, minced
	2 cups chopped, cooked chicken
	2 cans (14 1/2 ounces each) peeled, diced tomatoes with green chilies
	1/2 cup creamy or crunchy peanut butter
	1/4 teaspoon salt
	1/4 teaspoon crushed red pepper flakes
	1 cup buttermilk
	2 tablespoons chopped cilantro or parsley
	1/4 cup chopped peanuts

Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté until onion is transparent. Add chicken,tomatoes, peanut butter, salt and red pepper flakes. Heat, stirring occasionally, until peanut butter is melted. Blend in buttermilk and cook until heated through. Stir in cilantro or parsley. To serve, ladle soup in bowls and garnish with cilantro and chopped peanuts.

Yield: 4 servings (1 1/2 cups per serving).

http://www.nationalpeanutboard.com/cookbook/tiger.html
Tiger Butter

	1 pound white chocolate, broken into 1-inch pieces
	1 jar (12 ounces) crunchy peanut butter
	1/2 bag (6 ounces) semi-sweet chocolate morsels

Place white chocolate in a 1 1/2-quart microwave-proof bowl. Microwave on high 3 minutes or until melted. Add peanut butter and microwave on high 2 minutes or until mixture is smooth and creamy. Blend well. Spread mixture into a 15 1/2 by 10 1/2-inch jelly-roll pan, lined with waxed paper.

In a 2-cup microwave-proof measuring cup, melt chocolate morsels on high for approximately 2 minutes. Pour melted chocolate over peanut butter mixture; swirl through with a knife or drizzle melted chocolate on top of mixture using fine tip of pastry tube to make stripes. Chill until set. Cut into squares.

Makes 2 pounds Tiger Butter.

StoreFood.com
Lee Erickson
2543 E. Cliff Swallow
Sandy, UT 84093
(801) 641-8393