February 7, 2020 at 8:45 a.m.
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.
CHICKEN N’ PEANUT SALAD
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
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.
PEANUT CRUNCH SLAW
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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