Thursday, March 10, 1977
Creative Cooking From The Chowan Herald Kitchen
The March winds may
blow and we may even have
snow but to the National
Peanut Council, March is
peanut munch in’ month.
This has been true for
several years. Even before
Jimmy Carter started
campaigning. However,
now that “Jimmy Who” is
President Jimmy Carter,
the entire country is in
terested in peanuts and in
Southern specialties.
The peanut is important to
the economy of this state,
especially to the eastern
part of North Carolina and
we take pride in the quality
of peanuts we grow and
market.
We also come up with
various ways of using
peanuts in the home. Let’s
talk about some different
recipes such as Peanut
Patch Bundt Cake. This one
has a crunchy peanut
crusted outside with
chopped dates and chocolate
chips inside. It is tuned in to
today’s lifestyles which
demand quick-and-easy-to
pr.epare foods. A yellow
cake mix is the basis.
Besides giving this cake its
distinctive flavor, the
peanut butter and peanuts
provide a real protein punch
not found in just every cake.
So here is one sweet you
don’t have to withhold from
the kids.
Peanut Patch Bundt Cake
Softened butter
‘/2 cup finely chopped
Peanuts
1 pkg. yellow cake mix
1 pkg. (3% ounces) instant
vanilla pudding mix
cup vegetable oil
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1V« cups water
4 eggs
1 cup peanut butter
1 cup dates, cut up
Vi cup chocolate chips
Generously grease a 10-
inch Bundt pan with sof
tened butter. Sprinkle one
half cup finely chopped
peanuts in pan. Shake pan in
order to coat surface with
nuts. In mixing bowl beat
cake and pudding mixes, oil,
water and eggs until well
Mended or approximately
four minutes on medium
speed. Beat in peanut
butter. Pour one-third
batter into pan; sprinkle
with a layer of dates and
chocolate chips. Repeat.
Pour remaining batter into
pan and bake in a preheated
350-degree oven about 55
minutes or until cake tests
done. Cool cake in pan for 10
minutes; turn out onto rack
and cool.
Looking for a different
kind of a dessert? This
frozen Fluffy Peanut Butter
Pie that tastes like ice
cream is just that. The
smooth blend of flavors is
the delight of this dreamy
dessert that can be made
ahead of time and kept in
the freezer until you are
ready to treat the family
and friends.
Peanut Butter Pie
Vi cup peanut butter,
smooth or crunchy
8 ounces cream cheese,
softened
1 cup powdered sugar
Vi cup milk
1 pkg. (9 oz.) frozen non
dairy topping, thawed
1 nine-inch graham
cracker pie shell
V 4 cup chopped peanuts,
optional
Whip cheese until soft and
fluffy. Beat in peanut butter
and sugar. Slowly add milk,
blending thoroughly into
mixture. Fold topping into
mixture. Pour into prepared
crust. Sprinkle with finely
chopped peanuts, if desired.
Freeze until firm and serve.
For storage longer than four
to six hours, wrap the pie
well for freezing to prevent
i dehydration. Note: Use a
k nine-inch pastry shell, if
| iesired.
* howder gets is creamy
onsistency not from a
traditional white sauce but,
would you believe, milk,
water and rolled oats! The
oats serve as the special
thickener compatible with
crunchy peanuts for Peanut
Chowder. It is certainly a
soul-satifying soup, hearty
I enough to be used as a main
I course one of these windy,
I cool twilights.
Peanut Chowder
V 4 cup green onion slices
1 tablespoon bacon
drippings or vegetable oil
3 cups milk
2 cups water
One-third cup uncooked
oats
3 /4 teaspoon salt
% cup chopped peanuts
Vi cup peanut butter
4 crisply cooked bacon
slices, crumbled
Saute onion in drippings in
three-quart saucepan. Add
milk, water, oats and salt.
Blend in peanuts and peanut
butter. Bring mixture to a
boil over medium heat,
stirring occasionally.
Reduce heat; simmer about
15 minutes, stirring
frequently. Sprinkle with
bacon and serve. Makes two
quarts of soup. Additional
milk may be added if soup
becomes too thick upon
standing. v
How could we interest the
little munchers without a
cookie? Peanut Turtle
cookies are an extra fun
food for the children.
Shaped like the animals that
inspired their name they
have peanuts on their un
derside and a top “shell” of
yummy chocolate and
peanut butter icing. Mix up
a lag batch of quick and
easy Peanut Turtle Cookies
for your clan of high-spirited
youngsters.
Peanut Turtle Cookies
lVi cups flour
V 4 teaspoon soda
Vi teaspoon salt
Vi cup butter
1 cup firmly packed light
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SOUTHERN SPECIALTY— Peanut Patch Bundt Cake is
tuhed to today’s lifestyle which demands quick-and-easy
preparation of foods. Cake mix is the basis for this delicious
dessert with a crunchy peanut-crusted outside and dates
with chocolate bits inside.
Centralized Lunch Menus
Centralized menus in
cafeterias of Edenton-
Chowan Schools for the next
week include:
Friday Pizza, carrot
strips, green beans,
peanuts, gingerbread with
whipped topping and milk.
Monday Manager’s
choice.
Tuesday— Ham and
cheese on bun, french fries,
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EDENTON SAVINGS & LOAN
ASSOCIATION
Saf* Ptmc* Jo Save Since 1905
322 S. Broad St. - Edonton, N. C.
THE CHOWAN HERALD
brown sugar
1 egg
Vi teaspoon vanilla ex
tract
I cup cocktail peanuts
Stir together flour, soda
and salt; &t aside. In
mixing bowl cream butter
and brown sugar; beat in
egg and vanilla. Mix in dry
ingredients until blended.
Cover and chill for ease of
handling. Shape dough into
balls using about one
tablespoon dough each.
Press each ball into one
teaspoon cocktail peanuts
on baking sheet. Bake at 350-
degrees 10 to 12 minutes or
until cookies are done; cool
and frost. To prepare
frosting: Over low heat,
melt one ounce unsweetened
chocolate with one-third cup
milk, stirring occasionally
until blended. Stir in one cup
confectioners’ sugar and
three-fourth teaspoon
vanilla; heat to boiling;
blend in one-fourth cup
peanut butter. Keep frosting
warm over hot water while
frosting cookies.
Heavy cream seasoned
with vinegar and sugar
makes an old-fashioned and
still delicious dressing for
shredded raw cabbage. The
cream may be used plain or
whipped.
ketchup and mustard,
tossed salad, cookies and
milk.
Wednesday Sloppy joe
on bun, french fries, ket
chup, pears and milk.
Thursday Fried
chicken, potato salad, green
beans, cranberry sauce,
gelatin with fruit, rolls and
milk.
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Shop Monday Thru Thursday 9:30 A. M. • 6 P. M.
Friday 9:30.9. Saturday 9:30 -6. Phono 402-322!
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