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Do you think some people are a little nutty or are nuts? I wonder what foreigners think when they come to our country and try to figure out what our slang is all about.  It’s about nuts today, specifically peanuts.

George Washington Carver turned the peanut into the valuable food it is today.  He used the whole peanut, shell and all to develop over 300 products, including cosmetics, medicine, ink and glue. Since Mr. Carver’s time I’m sure more products have been made using this legume.  The ever popular peanut butter sandwich is a favorite to most kids and some adults slathered with jam or jelly, or with slices of banana.  This was Bud’s favorite along with a glass of milk when he came home from school for lunch. A lot  of nutrition right there.

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This is a good snack with a glass of milk for an after school treat.

NEAT NUTRITION PEANUT POPPERS
1/3 c. honey
1/2 c. chunk-style peanut butter
3/4 c. each, non-fat dry milk powder, quick oat, raisins and finely chopped peanuts
Coconut or finely chopped peanuts

Mix together all ingredients except coconut and additional peanuts. Chill.  Shape into small balls and roll in coconut or finely chopped peanuts.  Makes about three dozen.

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PEANUT BUTTER FROSTING
1/2 c. peanut butter
1 t. vanilla
1 /4c. butter
1/2 c. milk
4-1/2 c. powdered sugar
1/2 c. finely chopped peanuts
Additional chopped peanuts

 Combine all ingredients except additionalpeanuts, mixing until smooth. Fold in peanuts. Sprinkle additional chopped peanuts over frosting. This frosting is great over a chocolate cake. Makes enough frosting for a 9x13-inch cake.

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CHICKEN PEANUT SALAD
2/3c. low-fat yogurt
1/3 c. non-fat mayonnaise (regular mayo if you prefer)
1 t. prepared mustard
1/2 t. curry powder
1 c. frozen peas, cooked according to package directions, drained and cooled
2 c. cooked, cubed chicken breast
1/4 c. Spanish peanuts

Combine first 4 ingredients in a large bowl. Fold in peas and chicken. Refrigerate at least one hour. Stir in peanuts just before serving. Makes four servings.

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FRUIT AND NUT MUFFINS
2 c. peeled diced tart apples cut in 1/4 inch pieces (Granny Smith)
1/2 c. sugar
3/4 c. each, raisins and chopped peanuts
1 egg
1/4 c. vegetable oil
1 t. vanilla
1 c. flour
3/4 t. baking soda
1 t. cinnamon
Dash salt

In a medium mixing bowl, combine apples, sugar, raisins and peanuts; set aside.  In a small bowl, beat egg, oil and vanilla; stir into apple mixture (don’t beat in). Combine dry ingredients; carefully fold into apple mixture. Do not over mix. Fill 9 greased or paper-lined muffin cups almost to the top.  Bake at 375 degrees for 18-20 minutes or until muffins test done. Leave in muffin  pan for 10 minutes. Remove to wire rack to cool.  Makes nine muffins. Note: If you are using a 12-cup muffin pan, put about 1/4 –inch of water in the 3 empty muffin cups.

Thought for the Day: People who jump to conclusions generally leap over the facts.

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