58 suffolk living
tasty recipes for the peanut lover in all of us ... Spicy Peanut Soup Ingredients 2 Tbsp. butter or soybean oil 2 slices bacon, finely chopped 1 medium onion, thinly sliced 1 medium sweet potato, peeled and chopped ¼ tsp. cinnamon ¼ tsp. chili powder ¼ tsp. cayenne pepper 3 c. chicken stock 1 c. unsalted Virginia peanuts 2 Tbsp. tomato paste ½ c. sour cream Directions In a large saucepan over medium heat, melt the butter and sauté bacon. Add the onion and cook until tender. Stir in potato, cinnamon, chili powder, cayenne pepper and stock. Simmer for 20 minutes. Place peanuts and tomato paste in blender and process until consistency of peanut butter. Add soup to blender and process until smooth. Return to pot and heat until piping hot. Serve with a dollop of sour cream. Makes 4-6 servings.
Peanut Butter Fudge Ingredients 4 c. sugar 1 stick margarine 1.5 c. evaporated milk 1 7-oz. jar marshmallow cream 1 12-oz. bag Peanut Butter Pieces Directions Bring from boil to soft ball stage, about 5 minutes. Add jar of marshmallow cream and bag of peanut butter pieces. Pour into greased butter pan. When cold, cut into squares.
Peanut Stuffing Ingredients ¾ c. chopped onion 1.5 c. chopped celery ¾ c. butter or soybean oil 8 c. soft bread 2 tsp. crushed sage 1 tsp. ground thyme 1/s tsp. pepper 2 c. chopped unsalted roasted peanuts Directions In a large skillet over medium heat, saute onion and celery in butter until tender. Stir in 1/3 of the bread cubes. Transfer contents of skillet to a large mixing bowl. Add remaining ingredients and toss to mix well. Spoon mixture into a greased 9x13-inch baking dish. Bake at 350˚F until crusty and browned, about 30 minutes. Makes 10 servings.
Peanut Butter Cookies Ingredients 1 c. smooth peanut butter 1 c. sugar 1 egg 1 tsp. vanilla Directions Mix ingredients together, roll into balls and press down onto a cookie sheet with fork, making criss-cross pattern. Bake at 350˚F for 7 – 10 minutes.