Peanut and Peanut Butter Recipes

Home and Carden Bulletin No. 36

UNITED STATES DEPARTMENT OF AGRICULTURE Peanuts take up moisture readily. When you want all of their crispness, as in salads and sauces, don't mix the peanuts with the other ingredients until just before serving. Peanut butter.—Peanut butter is made in dif- Peanuts and ferent grinds. The types usually found on the mar- ket are regular grind (fine to medium) and coarse Peanut Butter or chunky. Some peanut butters are just ground roasted peanuts plus salt; to others stabilizers have been added in order to retard oil separation. In the recipes in this publication, any kind of Peanuts belong to the pea-and-bean family, the peanut butter that you like may be used. For a legumes—^they aren't really nuts at all. But like smooth texture, use a fine grind, of course; for an nuts, they're always popular in salads and sand- interesting "broken nut" effect, use a coarse grind. wiches, cookies, and desserts—as well as just plain Because peanut butter is so high in fat, it can be salted. And like peas and beans, peanuts are good used as part of the shortening in breads, cakes, and in main dishes, in soups, and in combination with pastries, and will add to the richness of main dishes. other vegetables.

High in food value Storing Peanuts and peanut butter are well worth a place Keep peanuts in tightly closed containers in the in everyday menus because of their high food value. refrigerator so they'll stay crisp and retain their Tte idea of using them often in family meals is nttlritionally sound— flavor. Peanuts in the shell keep better than shelled peanuts; unsalted peanuts keep better than • Peanuts are exceptionally high in niacin, are salted peanuts. important also for other B vitamins. Peanut butter, too, keeps best in the refrigerator. • Among the vegetable foods, peanuts rate high Because peanut butter stiffens in a cold place, re- in quantity of protein. For most efficient use move it from the refrigerator a short time before of peanut protein, some animal protein food using to allow it to soften. such as meat, milk, or eggs should be eaten at the same meal.

• Peanuts are a good source of food energy.

Cooking The peanut recipes given here call for salted peanuts. If you use unsalted peanuts, you will need Peanuts.—In many salads and desserts peanuts to increase the salt in the recipes. may be used whole or in halves. For most other Directions for roasting and salting raw peanuts dishes you'll need to chop the peanuts. are given on page 18. MAIN DISHES Peanut-meat loaf Peanut-stuffed peppers 1^ cups ground beef 1 teaspoon salt (M pound) 1 cup finely chopped 4 green peppers ll4t cups cooked or 2 tablespoons finely salted peanuts 1 tablespoon melted but- canned tomatoes chopped onion % cup fine dry bread ter or margarine % cup chopped salted ^ teaspoon powdered crumbs \i cup uncooked rice peanuts 1 egg dry mustard % cup milk 3 tablespoons finely ^/i cup fine dry bread % teaspoon Worcester- 1 tablespoon tomato chopped onion crumbs mixed with shire sauce, if desired catsup Î4 cup chopped celery 1 tablespoon melted 1 teaspoon salt butter or margarine Mix ingredients lightly. Bake in a greased loaf 1 cup water pan at 350° F. (moderate oven) about 1 hour. Cut out stem ends of the peppers and take out Serve with tomato sauce. the seeds. Cook peppers 5 minutes in boiling salted Six servings. water. Combine butter or margarine, rice, onion, celery, Peanut-eheese loaf and salt in a fry pan. 1 cup cooked oatmeal, ^ teaspoon Worcester- Add water slowly as the mixture begins to cook, wheat cereal, or rice shire sauce, if desired and simmer covered 5 to 10 minutes. Add tomatoes 14 cup finely chopped 1^ cups chopped salted peanuts and simmer 10 minutes longer or until rice is almost green pepper 1 cup fine dry bread done. Add more liquid if needed. 3 tablespoons finely crumbs Stir in peanuts, stuff peppers with the mixture, chopped onion 1 ?/a cups grated cheese (about 6 ounces) and sprinkle with crumbs. Place peppers in a 1^4 teaspoons salt 1 egg baking pan with enough hot water to keep them 2 teaspoons lemon juice }/^ cup milk from sticking and bake at 350° F. (moderate oven) Combine all ingredients. Bake in a greased loaf 30 to 40 minutes. pan at 350° F. (moderate oven) about 1 hour. Four servings. Serve hot with a mushroom or tomato sauce. Peanut-potato cakes Six servings. 1Î4 cups chopped salted 1 egg, beaten Peanut butter f reneh toast peanuts Pepper or 2 or 3 drops 2 % cups seasoned mashed tabasco sauce, if de- }/2 cup peanut butter 2 eggs, beaten potatoes (white or sired 14 cup honey 1^2 cup milk sweet) Flour or fine dry bread M teaspoon salt 2 tablespoons butter or 2 tablespoons chopped crumbs 8 slices bread margarine parsley Fat or drippings for frying Blend peanut butter, honey, and salt. Place about 2^ tablespoons peanut butter-honey mixture Combine peanuts, potatoes, and parsley and stir between 2 slices of bread to make a sandwich. in half of the egg and the seasoning. Shape into Combine egg and milk. Soak sandwiches in egg eight flat cakes. mixture. Dip cakes in rest of egg, then in flour or crumbs. Melt butter or margarine in a baking pan or fry Brown in hot fat. pan. Bake sandwiches at 400° F. (hot oven) about Four servings. 40 minutes. Turn sandwiches to brown both sides. For variety,—Use finely chopped pimiento, green Or cook slowly in fry pan on top of range. pepper, celery, or onion in place of parsley. Four servings. Peanuts and onions Macaroni and cheese ivith peanuts 3 tablespoons butter or % cup finely chopped 8-ounce package maca- 1 y^ cups milk margarine salted peanuts roni or spaghetti in % cup grated cheese 3 tablespoons flour % cup fine dry crumbs small pieces ^ cup chopped salted 14 teaspoon salt mixed with 3 tablespoons butter or peanuts Pepper 1 tablespoon melted but- margarine 14 cup fine crumbs 114 cups milk ter or margarine 2 tablespoons flour mixed with 2 cups cooked sliced Giyenne pepper, if 1 tablespoon melted but- onions ter or margarine desired Melt butter or margarine, blend in flour and 1 teaspoon salt seasonings. Add milk and cook slowly until Cook macaroni or spaghetti in boiling salted water thickened, stirring constantly. until tender. Drain. Make alternate layers of onions, peanuts, and Melt butter or margarine and blend in flour and sauce in a baking dish. Sprinkle crumbs over the seasonings. top. Brown at 400° F. (hot oven) about 20 minutes. Add milk and cook slowly until thickened, stirring Or serve as a creamed dish, omitting the crumbs constantly. and heating over low heat or boiling water. Four Arrange alternate layers of cooked macaroni or servings. spaghetti, grated cheese, and chopped peanuts in a greased baking dish, saving some peanuts and cheese SÉuffed sweetpotaÉoes for the top. with peanut butter Cover with white sauce and sprinkle with crumbs, 4 medium-sized baked % teaspoon salt peanuts, and cheese. Brown at 375° F. (moderate sweetpotatoes Pepper 14 to Ï/3 cup milk, as Ys cup chopped salted oven) about 20 minutes. needed peanuts, if desired Four servings. 14 cup peanut butter Cut hot baked sweetpotatoes in half and remove PEANUTS WITH VEGETABLES from shells. Mash thoroughly. Creamed celery and peanuts Add milk, peanut butter, and seasonings. Beat until fluffy and refill shells. 1^ cups celery cut in 1 tablespoon butter or Brown on a baking sheet at 425° F. (hot oven). 1-inch lengths margarine % cup liquid (cooking ^4 cup grated cheese, if Sprinkle chopped peanuts on the top before brown- liquid plus milk) desired ing. Four servings. 1 tablespoon flour M cup chopped salted M teaspoon salt peanuts Peanut butter sauce for vegetables Pepper 1 tablespoon butter or ?/^ teaspoon salt margarine Pepper Cook celery until tender in a small amount of 14 cup peanut butter 1 cup milk boiling salted water. Drain. 2 teaspoons flour Measure cooking liquid and add enough milk to Melt butter or margarine in a pan over boiling make % cup. Mix flour and part of liquid until water. Blend in the peanut butter. smooth. Stir into rest of liquid. Add flour and seasonings and stir until smooth. Add seasonings and butter or margarine; cook Stir in the milk slowly. Cook over boiling water slowly until sauce is thickened, stirring frequently. until thickened, stirring constantly. Stir the celery and cheese into the sauce. As soon Serve on cooked cabbage, onions, or cauliflower. as cheese is melted, remove from heat. Add Makes about 1 cup. peanuts. Four servings. 7 PeanuÉ and eggplant scallop Peanut butter yeast bread 1 package active dry or 3% to 3Î4 cups sifted 1 small eggplant 1 egg 1 cake compressed flour 1 tablespoon butter or ^ cup finely chopped yeast Ys cup peanut butter margarine salted peanuts 1 cup milk, scalded and 1 egg, beaten 1 tablespoon finely Î4 cup dry crumbs cooled to lukewarm 1Y¡ teaspoons salt chopped onion mixed with 14: cup sugar ^ cup soft crumbs 1 tablespoon melted butter or margarine Yz teaspoon salt Make a sponge as follows: Crumble yeast into ^ cup condensed tomato ^ cup grated cheese, soup if desired milk, add 1 tablespoon of the sugar, and stir in 1 1 teaspoon horseradish, cup of flour. Cover bowl and set aside in a warm if desired place (about 85° F.) until the sponge is light and full of bubbles. Pare eggplant and cut in cubes. Cook in boiling Mix together peanut butter, egg, the rest of the salted water until tender. Drain. sugar, and salt. Add to the sponge. Add all ingredients except buttered crumbs and Stir in the rest of the flour and mix until the dough cheese. Place the mixture in a greased baking dish. forms a ball. Sprinkle with crumbs and bake at 350° F. (mod- Turn dough onto a lightly floured board, knead erate oven) about 25 minutes. Sprinkle grated until smooth and elastic, and place in a clean greased cheese over top and bake 5 minutes longer. bowl. Grease surface of dough by turning it over Four servings. in the bowl several times. Cover bowl. Let dough rise in a warm place until double in size. Punch down and let rise a second time. PEANUTS AND PEANUT BUTTER Punch down a second time; mold into a loaf and IN BREADS place in a greased baking pan (8I/2 x 41/^ x 21/^ inches). Let loaf rise in a warm place until double Peanut butter biscuits in size. Bake at 375° F. (moderate oven) about 45 to 50 2 cups sifted flour 2 tablespoons shortening minutes or until the bread is well browned. Cool % teaspoon salt 14 cup peanut butter 2^ teaspoons baking About % cup milk before serving. powder Sweet buns.—^Mix the dough and let rise twice as above; turn onto a floured board and roll very Sift dry ingredients together and cut in the thin. shortening and peanut butter. Spread with softened butter or margarine, sprin- Add the milk slowly, stirring until a soft dough kle with brown sugar, cinnamon, raisins, and is formed. Knead a few times on a lightly floured board, roll or pat to the desired thickness, and cut chopped peanuts. Roll as for jelly roll and cut in into biscuits. inch slices. Bake on an ungreased baking sheet at 450° F. Blend Ys cup brown sugar and % cup butter or (very hot oven) 15 minutes. margarine and spread on bottom and sides of bak- Makes sixteen 2-inch biscuits. ing pan. Place slices of roll flat in pan and let rise at 85° F. until double in size. Drop biscuits.—Increase milk to 1 cup; drop Bake at 425° F. (hot oven) 25 minutes. Remove from spoon to greased baking sheet and bake as from pan at once. above.

8 Peanut butter muffins Peanut-prune bread.—Add 1/^ cup chopped uncooked prunes to the milk and egg mixture and 2 cups sifted flour H cup peanut butter let stand a few minutes. Sift % teaspoon soda with 3 teaspoons baking pow- 2 eggs, beaten the dry ingredients. der 1 cup milk 1 teaspoon salt 2 tablespoons melted fat Peanut-orange bread.—^Mix % cup orange ^ cup sugar or oil marmalade with the egg and milk. Sift dry ingredients together. Cut in peanut Peanut-banana bread.—Mix l/^ cup mashed butter. banana pulp with the beaten egg and milk. Combine eggs and milk and pour into dry in- gredients. Add fat and stir just enough to moisten Peanut butter sandwich fillings dry ingredients. Fill greased mufiSn pans two-thirds full and bake Each recipe makes about 1 cup filling. at 400° F. (hot oven) 25 minutes. Date.—One-half cup peanut butter, % cup Makes 12 large (2l/è-inch) muflSns. chopped pitted dates, 1 teaspoon lemon juice, % cup thick salad dressing. Mix lightly. Peanut-cornmeal griddlecakes Pineapple.—One-half cup peanut butter, 1/^ cup 1 cup commeal 1 teaspoon salt drained crushed pineapple. Mix lightly. 1 cup sifted flour 2 tablespoons peanut 2 teaspoons baking butter Prune.—One-half cup peanut butter, 1^ cup powder 1 egg, beaten chopped cooked prunes, 2 teaspoons lemon juice, 2 1 tablespoon sugar, if 1 ^ cups milk teaspoons prune juice. Blend well. desired Apricot.—One-half cup peanut butter, % cup Sift dry ingredients together. chopped cooked apricots (sweetened), 2 tablespoons Combine peanut butter, egg, and milk and add to thick salad dressing. Mix lightly. dry mixture; stir only enough to moisten flour. Drop by spoonfuls onto greased griddle. Cook Cranberry sauce.—One-half cup peanut butter, slowly until surface is covered with bubbles, turn, % cup cranberry sauce. Mix lightly. and cook until bottom side is brown. ? Raisin.—One-half cup peanut butter, 1/^ cup Four servings. chopped raisins, 2 teaspoons lemon juice, % cup milk or cream. Mix lightly. Peanut quick bread Pickle relish.—One-half cup peanut butter, % 2 cups sifted flour 2 tablespoons shortening cup pickle relish, 2 tablespoons thick salad dressing. 2 teaspoons baking 1 ^ cups milk Blend well. powder 1 egg 1 teaspoon salt 1 cup chopped salted Carrot and raisin.—One-fourth cup peanut Ys cup sugar peanuts butter, ^ cup shredded carrots, 2 tablespoons chopped raisins, 2 tablespoons thick salad dressing. Sift dry ingredients together. Cut in the shorten- Mix lightly. ing. Beat egg with milk and stir into the first mix- ture. Add chopped peanuts and mix. Vegetable.—One-half cup peanut butter, 1/^ Pour into a lightly greased loaf pan (81/^ x 41^ x cup chopped celery stalks with leaves, % cup grated 21/^ inches) and bake at 350° F. (moderate oven) carrots, 2 tablespoons french dressing, % teaspoon salt. Blend well. about 1 hour. 10 11 SALADS AND RELISHES Other salad eombinations Peanut-earrot-orange salad Peanut-potato salad.—Add i/¿ cup salted pea- nut halves to 4 servings of potato salad. A peanut 1Î4 cups coarsely grated Mayonnaise, or any pea- butter dressing (below) may be used with this salad. carrots nut butter salad dress- % cup coarsely chopped ing (p. 13), as needed Peanut deviled eggs.—^Add 2 tablespoons salted peanuts Lemon juice, if desired chopped salted peanuts and 1 tablespoon pickle 2 oranges, cut in sections relish to the filling for 4 deviled eggs. Combine carrots, peanuts, and raisins with may- Peanut coleslaw.—Add i/¿ cup chopped salted onnaise or peanut butter salad dressing to moisten. peanuts to 4 servings of coleslaw. Add lemon juice to taste, if desired. Arrange on lettuce with orange sections around edge. SALAD DRESSINGS Four servings. Cooked peanut butter dressing

Peanut and cranberry relish 1 egg, beaten % cup peanut butter 2 tablespoons sugar 6 tablespoons milk or 1 cup cranberries ^ cup chopped salted 2 tablespoons vinegar cream H cup sugar peanuts 1 tablespoon butter or ^ teaspoon salt 1 small orange ^ teaspoon salt margarine 1 small tart apple Combine egg, sugar, vinegar, and butter or mar- Put cranberries through food chopper, using the garine. Cook over low heat until thick and smooth, coarse plate, and mix with the sugar. stirring constantly. Cut the orange and apple into quarters, remove Mix peanut butter with milk or cream and salt. seeds, and put through chopper. Combine all Blend with the cooked mixture and chill. ingredients. Serve with vegetable salad. Serve with poultry or meat. Makes about 11/^ cups. Uncooked peanut butter dressings

PeanuÉ-sÉulíed prune salad • Combine ^2 cup peanut butter with Vè cup milk or cream, % teaspoon salt, 2 teaspoons sugar, and 3 12 cooked prunes M teaspoon salt Ys cup cottage cheese Mayonnaise or any pea- tablespoons lemon juice. Mix well. Good with ^ teaspoon grated orange nut butter salad dress- mixed vegetable salad. rind ing (p. 13), if needed 3 tablespoons chopped • Combine 6 tablespoons peanut butter and 2 table- salted peanuts spoons sugar. Add ^ cup milk or cream, 2 table- spoons vinegar, and % teaspoon salt. Beat until Pit and chill prunes. Combine cottage cheese, smooth. Serve with fruit salad. orange rind, peanuts, and salt. Add mayonnaise or salad dressing to moisten, if necessary. Stuff • Combine % cup peanut butter with % cup of mixture into the prunes. Serve on shredded greens. french dressing, mayonnaise, or other salad dress- Four servings. ing. Serve with fruit or vegetable salads.

12 13 A PEANUT BUTTER SOUP Peanut butter bread pudding

2 cups milk 1 teaspoon grated lemon TomaÉo-peanuÉ butter soup ^ cup sugar rind 14 teaspoon salt 2 eggs 2 tablespoons butter or Ys teaspoon celery salt 1 teaspoon butter or M cup peanut butter margarine Pepper margarine 3 slices bread 2 tablespoons flour 1^ teaspoons salt 3 cups milk ^ cup peanut butter Scald milk and add sugar, salt, butter or mar- 1 teaspoon grated onion 2 cups sieved cooked garine, and lemon rind. Beat eggs and gradually tomatoes % teaspoon paprika add milk mixture. Melt butter or margarine and add flour, stirring Spread peanut butter on bread and cut into small until smooth. cubes. Put cubes into greased baking dish and pour Add milk and cook over low heat until slightly in milk mixture. Set in pan of hot water. thickened, stirring constantly. Bake immediately at 350° F. (moderate oven) Add seasonings and blend part of hot mixture about 11/4 hours, or until set. with peanut butter; combine with the rest of the Four servings. hot mixture. Heat tomatoes and add slowly, stirring constantly. Peanut butter cupcakes Makes 5 cups. Ys cup butter, margarine, % teaspoon salt or other shortening 2 teaspoons baking Y2 cup peanut butter powder DESSERTS AND SWEET SAUCES 1 teaspoon vanilla 1 cup milk IY3 cups brown sugar, Meringue (see below) Peanut butter pudding, or pie filling packed Yi cup chopped salted 2 egg yolks, plus 1 egg peanuts 2^ tablespoons corn- 2 egg yolks, beaten 2 cups sifted flour starch 2 egg whites Ys cup sugar }4t teaspoon salt Blend shortening, peanut butter, and vanilla. 2 cups milk ^ teaspoon vanilla Gradually add 1 cup of the sugar, creaming until ^ cup peanut butter light and fluffy. Beat eggs with remaining % cup sugar; add to the peanut butter mixture. Mix cornstarch and 1/4 cup of the sugar and add Sift dry ingredients together and add alternately milk. Cook over boiling water until thickened ( 10 with milk to the peanut butter mixture. to 15 minutes), stirring frequently. Fill lightly greased muffin pans half full, cover Blend in peanut butter; stir a little of the hot with meringue, and sprinkle with chopped peanuts. mixture into the egg yolks, then add to the rest of Bake at 350° F. (moderate oven) about 25 the hot mixture and continue cooking a minute or minutes or until the meringue is set and well two longer. browned. Cool slightly. Beat egg whites and salt until stiff Makes twenty-four 2-inch cupcakes. but not dry. Add remaining % cup sugar gradu- ally, beating until the egg whites are thick and Meringue for capeakes glossy. 2 egg whites M teaspoon salt cup brown sugar Add vanilla to cooked mixture and stir into egg whites. Chill before serving. Beat egg whites and salt until stiff but not dry Four to six servings, or filling for 9-inch pie. and add sugar gradually. Continue beating until the mixture is stiff and glossy. 14 15 Peanut pie Spoon the peanut mixture over the raisins, piling some in a mound on top of each apple. 14 cup sugar 3 eggs, beaten Bake at 375° F. (moderate oven) about 1 hour, 1Î4 cups com simp \^ teaspoon vanilla basting with the liquid every 15 minutes. The top ^ cup butter or 1 cup salted peanut margarine halves of the filling may be toasted by placing in the M teaspoon salt Unbaked 9-inch pie shell broiler the last 5 minutes. Four servings. Combine sugar, com simp, butter or margarine, Filled peanut butter eooklesi and salt and bring to boil over low heat. Pour the sirup mixture slowly over eggs, stirring Ys cup shortening 2 teaspoons baking powder constantly. Add vanilla and peanuts and pour into % cup peanut butter % cup brown sugar, ^ teaspoon salt the pie shell. packed 2 M cups sifted flour Bake at 375° F. (moderate oven) 40 to 50 min- 1 egg Raisin or peach filling utes or until the filling is set and nuts browned. Yz cup milk (see below) Yi teaspoon vanilla

Peanut butter fruit sauce Cream shortening, peanut butter, and sugar. Add ^ cup sugar M cup peanut butter egg, milk, and vanilla and mix well. ^ cup dark com sirup ^ cup raisins or chopped Sift dry ingredients together and stir into the first Î4 cup water candied fruit ^ teaspoon salt mixture. Chill. Roll dough thin. Cut rounds with a biscuit or Mix sugar, corn sirup, water, and salt. Simmer cooky cutter, drop a spoonful of filling in center of 10 minutes. Cool and add slowly to peanut butter, one round and cover with another. Press edges stirring until well mixed. Stir in the raisins or together. candied fruit. Bake on ungreased baking sheet at 425° F. (hot Serve on ice cream, pudding, or baked custard. oven) 10 minutes. Makes about 1 cup. Makes fifty 2-inch cookies. Raisin filling for cookies Baked apples with peanut topping % cup ground raisins 1 teaspoon grated lemon 4 m^ium-sized apples 1 teaspoon grated orange 14 cup sugar rind H cup raisins rind Ys cup water 14 cup finely chopped ^ cup orange juice 1^ tablespoons butter 1 tablespoon lemon juice salted peanuts Î4 cup water or margarine 2 tablespoons flour 1^ tablespoons peanut Combine ingredients except peanuts and cook until ^ teaspoon salt butter thickened, stirring frequently. Remove from heat ^/i cup sugar ^ cup chopped salted and add peanuts. ^ teaspoon cinnamon peanuts Peach filling for cookies Core apples without cutting through the blossom % cup ground dried 1 teaspoon grated lemon end. Pare apples one-third of the way down. Put peaches rind raisins into centers of apples. Ys cup sugar 14 cup finely chopped Place apples in a baking dish and pour the orange 1 cup water salted peanuts juice and water around them. Y2 teaspoon lemon juice Combine the flour, salt, sugar, cinnamon, orange Combine ingredients except peanuts and cook until rind, butter or margarine, and peanut butter, mixing thickened, stirring frequently. Remove from heat until crumbly. Stir in the peanuts. and add peanuts. 17 16 Peanut-oatmeal cookies

1 cup shortening 1 teaspoon soda 2 cups brown sugar, 2 cups quick-cooking packed rolled oats INDEX TO RECIPES 2 eggs 1 cup chopped salted 1 teaspoon vanilla peanuts Page 2 cups sifted flour Main dishes: ^ teaspoon salt Macaroni and cheese with peanuts 6 Peanut butter french toast 5 Cream shortening and brown sugar. Add eggs Peanut-cheese loaf 5 and vanilla and mix well. Peanut-meat loaf 5 Peanut-potato cakes 4 Sift flour, salt, and soda together and stir into the Peanut-stuffed peppers 4 first mixture. Stir in rolled oats and peanuts. Peanuts with vegetables: Portion the dough onto baking sheets—about 1% Creamed celery and peanuts 6 tablespoons of dough to each cooky. Place cookies Peanut and eggplant scallop 8 about 1 inch apart and flatten with a fork. Peanuts and onions 7

Bake at 375° F. (moderate oven) for 8 minutes. Peanut butter sauce for vegetables 7 Stuffed sweetpotatoes with peanut butter 7 Makes fifty 2-inch cookies. Peanuts and peanut butter in breads: Peanut butter biscuits 8 Peanut butter muffins 10 TO ROAST AND SALT PEANUTS Peanut butter sandwich fillings 11 Peanut butter yeast bread 9 If you buy peanuts raw or grow your own here's Peanut-cornmeal griddlecakes 10 an easy way to roast and salt them: Peanut quick bread 10 First, spread the shelled peanuts in one layer in Salads and relishes: a shallow pan and heat at 300° F. (slow oven) 30 Peanut and cranberry relish 12 Peanut-carrot-orange salad 12 to 45 minutes, depending on size of nuts and how Peanut-stuffed prune salad 12 brown you want them. Stir nuts often as they heat. Other salad combinations 13 Check on brownness from time to time by removing Salad dressings: the skins from a few nuts. Cooked peanut butter dressing 13 For ''redskins" add butter or margarine im- Uncooked peanut butter dressings 13 mediately after removing from oven, 1 teaspoon to Soup: each cup of peanuts. Stir until nuts are evenly Tomato-peanut butter. 14 coated, spread on absorbent paper, and sprinkle with Desserts and sweet sauces: Baked apples with peanut topping 16 salt. Filled peanut butter cookies. 17 For plain salted peanuts, cool, and slip the skins Peanut butter bread pudding 15 off by pressing between thumb and forefinger. Peanut butter cupcakes 15 Add butter or margarine ( 1 teaspoon to each cup of Peanut butter fruit sauce 16 Peanut butter pudding, or pie filling 14 nuts) and place over low heat, shaking or stirring Peanut-oatmeal cookies 18 nuts constantly until well-coated and warm. Spread Peanut pie 16 on absorbent paper and sprinkle with salt while Roasted peanuts s 18 warm. Salted peanuts 18 Peanuts bought roasted in the shell may be shelled, warmed in a little butter or margarine over low heat, and salted as above. 18 19 Listed below are other publications containing recipes for important agricultural products. All are available from the Office of Information, U.S. De- partment of Agriculture, Washington, D.C.. 20250.

Dry beans, peas, lentils . . . Modern cookery. L-326.

Potatoes in popular ways. G-55.

Sweetpotato recipes. L-293.

Apples in appealing ways. L-312.

Honey . . . some ways to use it. G-37.

Eggs in family meals: A guide for consumers. G-103.

Vegetables in family meals: A guide for con- sumers. G-105.

Human Nutrition Research Division Agricultural Research Service U.S. Department of Agriculture Washington, D.C. 20250 Issued January 1954

Slightly revised August 1966

This bulletin is a revision of and supersedes AIS-68 This is a

of USDA

Ù U.S. GOVERNMENT PINTING OFFICE : 1966—O 225-243

For sale by the Superintendent of Documents, Government Printing Office, Washington, D.C. 20402 - Price 10 cents

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