PEANUTS, PEANUTS, PEANUTS: FROM SOUP TO NUTS

by Sheryl Borden

Since we live in "peanut" country, I thought I would share some recipes that Gayle Stephenson, spokesperson for the Texas Peanut Producers Board, located in Gorman, TX, prepared when she appeared recently on "Creative Living."

COLONIAL PEANUT SOUP

2 Tbsp. butter
2 Tbsp. grated onion
1 stick celery, thinly sliced
2 Tbsp. flour
3 cups chicken broth
1/2 cup peanut butter
1/4 tsp. salt
2 tsp. lemon juice
2 Tbsp. dry sherry, optional
2 Tbsp. chopped roasted peanuts

Melt butter in a medium-sized saucepan over low heat; add onion and celery and sauté about 5 minutes. Add flour; blend well. Stir in chicken broth. Bring to a boil; reduce heat and simmer for 30 minutes. Remove from heat. Strain broth. Stir in peanut butter, salt and lemon juice and sherry, if desired. Serve hot and garnish with chopped peanuts. Yield: 6 servings.

TOASTED PEANUT BUTTER BREAD SQUARES

18 slices white sandwich bread
1 1/2 cups peanut butter
1/3 cup peanut oil

Preheat oven to 350( F. Trim crusts from 12 slices of bread. Set aside. Cut trimmed bread into 1/2-inch squares. Place on a baking sheet and bake until lightly browned. Combine trimmed crusts and remaining bread in a food processor and process to fine crumbs. Place in a shallow bowl. Heat peanut butter and oil in a small saucepan. Blend. Dip toasted bread squares in peanut butter mixture and then coat with bread crumbs. Allow to dry flat on a baking sheet. Store in an airtight container. Yield: 8 dozen.

PB & B BREAKFAST SANDWICHES

2 English muffins
4 slices Canadian bacon
4 Tbsp. peanut butter
8 tsp. apple butter

Toast muffins; spread with peanut butter; top each half with a slice of Canadian bacon (cooked) and spread with apple butter. Yield: 2 servings. NOTE: Substitute a thinly sliced fresh apple for apple butter, if desired.

CRUNCHY HAM ROLL-UPS

1 pkg. (8 oz.) cream cheese
1 cup finely chopped roasted peanuts
1 clove garlic, minced
12 thin slices boiled ham

Combine cream cheese, peanuts and garlic. Spread each slice of ham with mixture; roll up as a jellyroll. Chill thoroughly; cut into 1/2-inch slices. Serve on round crackers. Yield: 45 servings.

DOUBLE NUT SANDWICH

2 Tbsp. peanut butter
Rye bread
2 Tbsp. wheat nut cereal
Seedless grapes, cut in half

Spread peanut butter on bread; top with wheat cereal and grapes. Yield: 1 sandwich.

PEANUTTTTY COCOA

1/2 cup chocolate syrup
4 cups milk
1/2 cup peanut butter
Marshmallows

In a 4-cup glass measuring cup, combine syrup and peanut butter, blending well. Add milk gradually. Microwave at 70% power about 8 mints or until hot. Pour into mugs and top with marshmallows. Yield: 6 servings.

COURTESY: Gayle Stephenson
Texas Peanut Producers Board

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Sheryl Borden is the Producer and host of the PBS series, Creative Living with Sheryl Borden. Celebrating its 23rd year, the magazine-formatted "how-to" show is produced by KENW-TV in Portales, New Mexico and is carried in 40 states and 100 markets. It airs on KENW (Channel 3) on Tuesdays and Thursdays at 12 noon, Tuesday evenings at 9:30 PM, and on Saturdays at 2 PM.

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