WEDNESDAY, MAP.CH 17, 1976 THURSDAY, MARCH 18, 1976 DOG IONG BEACH INDEPENDENT, PRESS-THEGRAM F - l By Virginia Heffington IP-T Food Editor The peanut ranks witli apple pic and the hog dog as great American institutions. Munched over TV, in bars and on the road, we pile up the shells from more than IK- billion pounds of peanuts per year -- and that isn't peanuts. About half the peanuts are eaten as peanut butter -- four out of every five homes have peanut butter on the shelf for plain and fancy sandwiches, cookies, pies and soup. Though America claims it as its own, peanut butter is not really our invention. The spread is centuries old, originating in South America before the clays of Columbus when it was mixed with honey or cocoa. BUT PEANUT butler was reinvented in 1800 by a St. Louis doclov lonkine for a liit;h pro- tein food for his patients. He ground up roasted peanuts in a meat grinder and added salt -^ it was love at first bite. ; Peanuts probably first grew in Peru. It is thought that early Spanish and Portuguese explori ers carried the nuts back homq w i t h t h e m . F r o m E u r o p e ; traders carted peanuts to Asia and to Africa. The peanut returned to this hemisphere on slave ships, via Africa. Peanuts were provided^ as a principal food for slaves; during the long ocean voyage; Any leftover nuts were planted' around the steps of Virginia! slave cabins. Virginia is still' one of this country's major pea-; nut producers. ' Here are peanutty recipes,"' ranging from cookies and cake' t o p i c . ; "Goober cheese ball :.','Â·', (Pictured on platter in foreground) 1', '/I ounces Cheddar cheese, shredded to make 1 cup (at room temperature) package (8 ounces) cream cheese, softened to room temperature can (4 'A ounces) deviled ham cup chopped stuffed olives cup coarsely chopped peanuts v'-.; .% Â· Â·'- .,, Bead Cheddar and cream cheeses till -. , blended. Beat in deviled ham. Stir in -. i olives. Chill. Shape in ball and roll in -;';' peanuts. Serve with assorted crackers. Peanut butter pie cup sugar tablespoons cornstarch tablespoon flour teaspoon salt ; cups milk egg yolks, beaten to blend cup peanut butter I tablespoon butter 1 baked and cooled pastry shell 3 egg whites 'A teaspoon vanilla Vi teaspoon cream of tartar (optional) K tablespoons sugar Combine the % cup sugar, corn; 'starch, flour and salt in saucepan. Add milk; cook and stir over low heal till -: mixture is thick and bubbling. Then cook 2 minutes longer. Remove from heat and stir small amount of hot mixture into egg yolks ..then return all to hot mixture. Cook 1 ^minute, stirring all the time. Stir in peanut butter and butter, blending well, Turn into pastry shell. Top with meringue. To make meringue, beal the egg whites with (he vanilla, cream of tartar and dash of salt till foamy. Slowly beat in the 6 tablespoons sugar, beating to stiff peaks. Spread the meringue over the pie, going to edge of pastry to make a sea!. Hake at 350 degrees 12 minutes or till meringue is golden. I^t cool to room toniperature before serving. Peanut cake (Pictured on white pedestal in right foreground) V: cup chopped peanuts 1 tablespoon butter 2 cups sifted all-purpose flour 1 cup granulated sugar 2'/z teaspoons baking powder ] /z teaspoon salt Vb cup butter, softened to room temperature 1 egg I cup milk 1 teaspoon vanilla 3 tablespoons butter, softened to room temperature Vb teaspoon vanilla Dash salt 2 cups confectioner's sugar I to 2 tablespoons milk Toast peanuts in the 1 tablespoon butter in skillet. Sift together flour, granulated sugar, baking powder and / teaspoon salt. Add the '/i cup soft butler, the egg, milk and I teaspoon vanilla. Mix just till flour is dampened. Then beat vigorously 2 minutes by hand or at high speed on electric mixer. Reserve half the nuts for the frosting and fold rest of nuts into bai- ter. Turn into greased and floured 9- inch square pan. Bake at 350 degrees 30 minutes or till cake tests done. Cool thoroughly on wire rack. Spread top with frosting made by beating the 3 tablespoons soft butler with the 'Â£ teaspoon vanilla and dash of salt. Slowly beat in half the confectioners' sugar, beating till light and fluffy. Beat in rest of confectioners' sugar and enough milk to make of spreading consistency. Beat smooth. Stir in rest of peanuts. Peanut butter chicken Peanut pots de creme 2'/z to 3-nound chicken, cut up '/ cup flour 1 egg % cup peanut butter 1 teaspoon salt % teaspoon pepper Dash cayenne pepper 'A cup milk % cup fine dry bread crumhs Dredge chicken in flour. Blend the egu with the p e a n u t butler, salt, pepper and cayenne. Slowly add milk, healing to blend. Dip the floured chicken in the peanul-butler m i x t u r e then in the bread crumbs. Arrange chicken in greased shallow b a k i n g pan and bake at 375 degrees 1 hour or till done. Makes 4 servings. Filled peanut butter cookies l'/i cups sifted all-pnrpose flour 'A cup sugar 14 teaspoon soda r /i teaspoon salt 14 cup shortening 14 cup peanut butter '/4 cup light corn syrup 1 tablespoon milk Peanut butter for filling Sift together the flour, sugar, soda and salt. Cut in shortening and peanut butter till mixture resembles coarse meal. Blend in corn syrup and milk. Shape mixture in 2-inch roll and chill till firm enough to slice. Cul in 'A- to W-inch slices and place half the slices on an ungreased cookie sheet. Spread each with about ] A teaspoon peanut butter. Top with rest of slices and seal edges with fork. Bake at 350 degrees 12 minutes or till done. Cool slightly b e f o r e removing f r o m cookie sheet.-Makes about 2 dozen. (Pictured in tiny white pots in left background) 1 package (6 ounces or 1 cup) semiswcct chocolate pieces 1 '/i cups light cream or half and half 2 egg yolks Dash salt C o m b i n e chocolate a n d c r e a m i n saucepan. Stir over low heat till blended, and smooth. (Mixture should be slightly t h i c k hul il should not boil.) Beat egg yolks with salt till thick and lemon-colored. Slowly stir chocolate mixture into beaten yolks. Spoon mixture into 6 pots de creme cups, small souffle dishes or sherbets, filling about % full. Cover and chill at least 3 hours -- till mixture is the consistency of. pudding. Makes 6 servings. Peanut brittle cups sugar cup light corn syrup cup water cup butter cups peanuts teaspoon soda Combine the sugar, corn syrup and water in 3-quart saucepan. Cook and stir till the sugar dissolves. When mixture reaches boiling, blend in butler. When mixture reaches the syrup stage (230 degrees on a candy thermometer), stir frequently. Add peanuts when mixture reaches the soft-crack stage -- 280 degrees on a candy thermometer. Now, stir constantly till the temperature climbs to 305 -- the hard- crack stage. Remove from heat and quickly stir in soda, mixing well. Pour onto two buttered cookie sheets. As the candy cools, stretch it out thin by l i f t i n g and pulling from edges, using two forks to do the stretching. Loosen from the cookie sheets as soon as possible and turn the candy over. Break in pieces wilh a mallet or a h a m m e r . Makes about 2'/z pounds candy.
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