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WIld Mountain 12-8-13

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February 24, 2020

2/7/2020 9:43:00 AM
'Peanuts, get your peanuts here'

It’s all about nuts today... specifically peanuts. This legume, which is a nut, is also called a ground nut, earth nut, monkey nut and goober. They grow on small green busheds about 18 inches tall. When the flowers on the bushes fade, their stems fall down and go into the ground where they develop into pods. Peanut grow inside these pods and remaining underground until they are dug up, just like potatoes. The circus gets credit for informing the general public about the peanut. When the Barnum and Bailey Circus rolled across the country, it brought with it lion tamers, clowns, acrobats, and peanut vendors who walked around the grounds shouting “Peanuts, peanuts, get your peanuts here!” Many Americans who had never heard of the peanut before the circus came to town ate their first one under the big top. Don’t ask where the peanuts originated... that’s another story. So it’s peanut recipes today.


Being a nutritious food that it is, this is an easy snack for the younger set to make.

1/3 c. honey
1/2 c. chunky peanut butter
3/4 c. each, non-fat dry milk; quick oats and raisins
2 c. finely chopped peanuts

In a medium bowl, combine all ingredients, except chopped nuts; mix well. Shape into small balls and roll in chopped nuts. Store in container with tight fitting lid. Makes about three dozen.


2/3 c. plain yogurt
1/3 c. mayonnaise or salad dressing
1 t. prepared mustard
1/2 t. curry powder
2 c. frozen peas, cooked according to package directions, drain and cool
2 c. cooked, cubed chicken breasts
1/3 c. peanuts

In a medium bowl, combine first four ingredients, mixing well. Fold in peas and chicken. Refrigerate at least one hour. Just before serving, stir in peanuts. Makes four servings.


This is a good dessert to serve two.

1/2 c. sugar
1/4 c. flour
1/2 t. baking soda
2 c. very warm milk (not boiling)
1/2 c. chopped peanuts
Whipped cream
Addition chopped peanuts

In a medium skillet, over medium heat, combine sugar, flour and baking soda. Cook and stir until light brown, being careful not to scorch. Reduce heat to low, gradually whisk in milk. Cook and stir until thickened and bubbly. Stir in nuts. Pour into two serving bowls. Chill. Garnish with whipped cream and peanuts. Makes two servings. Note: This dessert can be doubled easily to serve four. Also, you can use another variety of nut if you prefer.


4 c. shredded cabbage
3/4 c. thinly sliced celery
1/2 c. each, sour cream and mayo or salad dressing
1/2 t. salt
1/4 c. sliced green onion
1/3 c. diced green, red or yellow pepper
1/2 c. salted peanuts, coarsely chopped

In a large bowl, combine cabbage and celery. In a small bowl, combine next five ingredients; fold into cabbage mixture; chill. Just before serving, fold in peanuts. Transfer to a pretty serving bowl. Sprinkle with more peanuts if you wish. Makes four servings.

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WIld Mountain 12-8-13

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