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June 21, 2002/Tamuz 11 5762, Vol. 54, No. 40
Peanuts come out of their shell
Summertime means baseball and baseball means peanuts. But with a little creativity, peanuts can end up being much more than a mess of discarded shells around your feet.
According to The National Peanut Board, the peanut seems to be the nut of choice among Americans. By the time the average teenager graduates from high school, he or she will have eaten approximately 1,500 peanut butter and jelly sandwiches. And Americans consume enough peanut butter yearly to cover the floor of the Grand Canyon.
Following are recipes that take peanuts and incorporate them into protein-packed meals and desserts.
Caribbean Chicken Salad with Peanuts (meat)
Salad
- 1 head romaine lettuce, torn into pieces
- 1/2 cup green onions, sliced
- 1 cup shredded grilled kosher chicken
- 1 papaya, halved, seeded, peeled and sliced
- 1 cup fresh raspberries
- 1/2 cup peanuts
Chutney Dressing
- 1/2 cup peanuts
- 1/2 cup mayonnaise
- 1/4 cup chutney
- 2 Tbsp. sugar
- 2 Tbsp. raspberry vinegar
- 1 tsp. curry powder
In a blender or food processor combine dressing ingredients and blend until smooth. Set aside. Toss lettuce with green onions and divide among 4 serving plates. Top with chicken, papaya slices and raspberries. Sprinkle with peanuts. Serve with Chutney Dressing.
Peanut Butter Mousse Cake (dairy)
- 2 cups chocolate sandwich cookie crumbs
- 1 cup chopped peanuts, separated
- 1/2 cup sugar, separated
- 2 Tbsp. butter, melted
- 2 cups heavy whipping cream, separated
- 2 cups (18-ounce jar) creamy peanut butter
- 2 packages (8 ounces each) cream cheese, softened
- 2 cups powdered sugar
- 2 Tbsp. vanilla
- 1 package (6 ounces) semi-sweet chocolate pieces
Preheat oven to 350 degrees. Combine cookie crumbs, 1/2 cup peanuts, 1/4 cup sugar and butter. Press into an ungreased 10-inch springform pan. Bake for 15 minutes, then cool. Beat 1 3/4 cups heavy whipping cream until stiff, set aside. In a mixing bowl, beat together peanut butter and cream cheese until smooth. Stir in powdered sugar and vanilla, mixing well. Fold in beaten whipping cream, adding a quarter at a time. Pour into cooled crust and refrigerate until set, about 2 hours. Combine remaining 1/4 cup sugar and remaining 1/4 cup heavy whipping cream in a small saucepan. Stir over medium heat until sugar dissolves and mixture simmers. Remove from heat and add chocolate pieces, stirring until melted and smooth. Cool 5 minutes and spread evenly over filling. Sprinkle with remaining 1/2 cup chopped peanuts to garnish. Refrigerate until cold, about 4 hours. Serve chilled.
Power-Packed Peanut Bars (pareve)
- 2 1/2 cups toasted rice cereal
- 2 cups rolled oats
- 3/4 cup chopped peanuts
- 1/2 cup peanut butter (creamy or crunchy)
- 1/2 cup brown sugar, packed
- 1/2 cup light corn syrup
- 1 tsp. vanilla
Grease a 9-inch square pan and set aside. In a large bowl, mix together rice cereal, oats and peanuts. Set aside. Place peanut butter, brown sugar and corn syrup in a small saucepan over low heat. Stir constantly until mixture is smooth and starts to boil. Stir in vanilla. Pour over cereal mixture. Gently toss to mix well. Pour into prepared pan and press until level. Cool completely, then cut into 12 bars of the same size. Wrap bars in plastic wrap and store in an airtight container.
All recipes from USA Peanuts
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