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SECTION B
Creative Cooking From The Chowan Herald Kitchen
By Mildred Hus kins
This month is observed
annually as Peanut Month,
and April is recognized as
Heritage Month. So, it is
appropriate for the two
emphases to come close
together for special
recognition.
Peanuts were found by
early explorers in South
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PEANUT DESSERTS—Use peanuts in many ways during
March which has been designated as Peanut Month. Peanut
Butter Pudding ’N Pie, Peanut Butter Pudding and Peanut
Butter Chiffon tarts are suggestions for delectable desserts.
Clothes Closet
Bonk ofNOTTft'CTirptfiri^uitding
(SECOND FLOOR)
MONDAYS AND THURSDAYS
2 P. M. TO 5 P. M.
(Nominal Charge For All Items)
SPONSORED BY CHURCHES OF EDENTON
I These words have changed the life
of Oklahoma businessman and banker. Doug Mobley:
"Touch people
in My Name.”
“On the night of What has happened Come and let me
January 28, 1976, 1 wit- since has been well worth pray for you
nessed the miraculous it. I’ve seen God heal believing and expecting
healing of a good friend spiritually, physically and God to touch your life.”
while praying for him in emotionally sick people
his hospital room! Later in time and time again. I’ve
the parking lot, God spoke seen prayers answered and
to my heart, telling me to lives changed. Ihi if* Ivljir lO
step opt in faith and touch All of us have needs n'm *
people in His name and that can only be met by J • I M [yT,
that it would be Him God. And I believe that
touching them, not me. God is in the business of u uim crunni
That experience has meeting all of these needs. HQLHfcS HllaH SCHOOL
dramatically changed my EDENTON, N«C*
life and has caused me to
set aside the goals f Admission
had as a businessman and „ ,
«•>*. /-f -
Witness the healing power gim mE?'- ’v- "
of the Hotv Spirit through the ' I. 1 - ■
ministry of former business
man and banker. Doug Mobtey jMk 'flß
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Amerida. They were carried
back to Spain and portUgal,
then were exchange items
with nearby African nations
and then came to colonial
America. The peanut in
dustry has grown right
along with our country since
colonial days. Most of the
commercial development
has been since the War
Between the States.
North Carolina is one of
the leading peanut growing
states. The forms of peanuts
sold are almost limitless.
Hiere are roasted peanuts
in the shell, salted or un
salted shelled peanuts, raw
shelled or raw blanched
peanuts, peanut granules,
peanut meal, peanut oil and,
the every-popular peanut
butter.
It has been said that
“Peanut butter is like love,
you should spread some
around today.” Whether you
are speaking of peanut
butter or peanuts, you will
enjoy spreading them
around. You might start by
trying this Carolina Peanut
Butter Pie. This recipe
came to us from an old
friend in the peanut country
of far-Eastern North
Carolina and it is special to
say the least.
Carolina Peanut
Butter Pie
1 baked nine-inch pie
shell
1 cup powdered sugar
x k cup peanut butter
>/» cup cornstarch
Two-thirds cup
granulated sugar
>/4 teaspoon salt
2 cups milk, scalded
3 egg yolks, beaten
2 tablespoons butter
>/4 teaspoon vanilla
1 recipe meringue made
from three egg whites.
Combine powdered sugar
and peanut butter. Blend
until the appearance of
biscuit mix. Spread half of
this mixture on baked pie
shell. Combine cornstarch,
sugar, and salt; add milk
and mix well. Pour small
amount over beaten egg
yolks, mix well and then
return to milk mixture.
Cook in top of double boiler
"uriffTmixture thltkens. Add
butter and vanilla. Pour into
prepared pie shell. Top with
meringue. Sprinkle
remainder of peanut butter
mixture over meringue.
Bake at 350 degrees until
meringue is brown.
This pie is made even
better made in Peanut
Pastry.
Edenton. North Carolina, Thursday, Thursday, March 9, 1978
Peanut Pastry
*/4 cup butter
V 4 teaspoon salt
2 tablespoons sugar
1 egg yolk
% cup flour
V\ cup ground peanuts
Cream butter, salt and
sugar until light and fluffy.
Add egg yolk, beat
thoroughly. Stir in flour and
nuts to make a firm dough.
With fingers, press dough
onto bottom and side of a
Thru March 11
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in —i
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nine-inch pie plate. Bake at
350 degrees 15 to 20 minutes
or until lightly browned.
We are always on the
lookout for the easy way so
we have come up with
Peanut Butter Pudding ’N
Pie. It is easier to prepare
than it is to say quickly.
Whether you start with
packaged vanilla pudding
and add peanut butter or
choose to make your own
peanut butter pudding from
scratch, this dessert is
surprisingly simple to put
together.
Peanut Butter
Pudding’ N Pie
1 pkg. Vanilla pudding
and pie mix
x k cup peanut butter
3 egg yolks, beaten
1 nine-inch pie shell
Meringue made from 3
egg whites
Prepare vanilla pudding
mix according to package
directions. Add peanut
butter when done. Beat egg
yolks. Stir a little of the
pudding mixture into the
egg yolks then return all to
the hot pudding mixture.
Mix thoroughly and pour
mixture into prepared pie
shell. Cool. Prepare
meringue. Spread over pie,
sealingedgescarefully. Bake
in preheated 425-degree
oven five to six minutes or
until browned. Remove pie
PANELING
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SECTION B
from oven and sprinkle with
chopped peanuts, if desired.
(NOTE:—To make pudding,
substitute 2 whole eggs,
slightly beaten for egg yolks
and omit meringue. Pour
pudding into dishes, cover
and cool. Top with chopped
peanuts, if desired. To make
chiffon pie or pudding
prepare meringue. Make
hot pudding as directed.
Soften one tablespoon