NORTH AFRICAN P.B. CHICKEN 3 cups water 1

Sarah Pochedly Published:

NORTH AFRICAN P.B. CHICKEN

3 cups water

1 cup dry white wine

10 peppercorns

1 bay leaf

1 lb. chicken breasts, boneless and skinless

1 Tbsp. peanut oil

3 med. onions, thinly sliced

1 cup chicken broth, salt free

1 cup tomato sauce

2 Tbsp. peanut butter, creamy

1/2 cup assorted herbs, minced (a mixture of parsley, tarragon, chervil, dill, coriander and thyme)

Salt and Pepper to taste

3 cups brown rice, cooked and hot

1 cup peanuts, unsalted and chopped

Parsley

METHOD: In a large saucepan over moderately high heat, bring the water, wine, peppercorns and bay leaf to a boil. Reduce heat, add the chicken breasts and poach in simmering water for 15 minutes. Meanwhile, warm the peanut oil in a large skillet over moderately high heat. Add the onions and cook gently for about 15 minutes or until tender. Stir in the chicken broth, tomato sauce and peanut butter, and simmer for 5 minutes. Stir in the assorted herbs, salt and pepper. Combine the brown rice with the chopped peanuts. Serve the chicken on a bed of the peanut-rice mixture. Spoon sauce over all, and garnish with a sprig of parsley. Makes 4 servings.

PEANUT BUTTER CHICKEN WINGS

2 lbs. chicken wings (about 12 wings)

1/2 cup peanut butter, creamy

1 egg

1/3 cup milk

1 1/2 cups peanuts, roasted and finely chopped

1 1/2 tsp. oregano

Salt and pepper to taste

METHOD: Rinse chicken wings; pat dry. Combine peanut butter, egg and milk; mix until smooth. Combine chopped peanuts and oregano. Dip chicken wings into peanut butter mixture, coating evenly. Then dip into chopped peanuts. Place chicken in a greased shallow baking pan. Bake at 375 degrees for 45 minutes. Remove from oven; season with salt and pepper. Serve warm or chilled. Makes 12 pieces.

PEANUT BUTTER MARINATED RIBS

1/2 cup peanut butter

1/2 cup soy sauce

3 Tbsp. honey

1 Tbsp. lemon juice

1 Tbsp. ginger, minced

1 tsp. garlic, minced

1/8 tsp. red pepper, crushed

2 lbs. pork ribs

METHOD: Combine peanut butter, soy sauce, honey, lemon juice, ginger, garlic and red pepper in a bowl; stir to blend. Place ribs in a shallow baking pan; pour marinade evenly over meat. Cover and refrigerate 6 to 8 hours, turning meat once. Wipe excess marinade from meat. Bake at 375 degrees for about 1 hour or until tender. Makes 4 servings.

PEANUT BUTTER CORNBREAD

1 lb. ground beef

1/2 cup peanut butter

1 onion, chopped

2 cups cheddar cheese, grated

3 chopped jalapeo peppers

1 jar (2 oz.) pimientos, chopped

METHOD: Brown ground beef; drain off fat. Stir in peanut butter. Set aside. In a separate container combine onion, cheese, peppers and pimientos.

Cornmeal Batter

1 cup cornmeal

1/2 tsp. baking soda

3/4 tsp. salt

2 eggs, well beaten

1 cup buttermilk

1/2 cup peanut oil

1 can corn, cream style

METHOD: Prepare cornmeal batter by combining all ingredients and mixing well. Pour 1/2 cornmeal batter into greased 9 1/2-inch casserole dish or a large iron skillet. Spread evenly to sides. Form a layer on top of the batter with the peanut butter/ground beef mixture. For next layer, spread onion, cheese, pepper and pimiento mixture. Pour on remaining batter for top layer. Bake uncovered in a 350-degree oven for 50 to 60 minutes. Makes 6 servings.

PEANUT BUTTER FRENCH TOAST

1/2 cup peanut butter

1/4 cup honey

1/4 tsp. salt

8 slices bread

2 eggs, beaten

1/2 cup milk

2 Tbsp. butter

METHOD: Blend peanut butter, honey and salt. Place about 2 1/2 tablespoons peanut butter and honey mixture between 2 slices of bread to make a sandwich. Combine egg and milk, soak sandwiches in egg mixture. Melt butter in a fry pan on low heat. Place sandwiches in fry pan and cook slowly. Brown evenly on both sides. Makes 4 servings.

CREOLE PEANUT BUTTER SOUP

1 onion, minced

2 Tbsp. butter or margarine

1 Tbsp. flour

1 1/2 tsp. salt

1/2 tsp. celery salt

1/2 cup peanut butter

2 cups milk

2 cups tomato juice

Chopped parsley

METHOD: Saut minced onion in butter for about 3 minutes. Stir in flour and seasonings. Blend in peanut butter. Gradually stir in milk. Cook, stirring until thickened. Add tomato juice and bring to a boil. Sprinkle with parsley. Makes 4 servings.

PEANUT BUTTER POUND CAKE WITH CHOCOLATE SAUCE

1 1/4 cups butter

2 cups granulated sugar

6 eggs

1/2 cup creamy peanut butter

2 cups all-purpose flour

1/4 cup chopped roasted peanuts

METHOD: Cream butter and sugar; beat until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in peanut butter, then flour. Pour into two lightly greased (bottom only) 9 x 5-inch loaf pans. Bake in preheated 350-degree oven for 15 minutes, then sprinkle chopped peanuts onto batter. Continue baking for 35 to 45 minutes or until centers test done. Top each slice with Peanut Butter Chocolate Sauce. Makes 36 servings. Peanut Butter Chocolate Sauce: Combine 1/4 cup chocolate syrup and 2 tablespoons smooth peanut butter. Mix well.

CHOCOLATE PEANUT BUTTER SCRUMPETS

Scrumpets:

1 cup all-purpose flour

1 cup Quaker oats (quick or old fashioned, uncooked)

2 tsp. baking powder

6 Tbsp. stick butter or margarine, chilled and cut into pieces

1/2 cup semisweet chocolate chips

1/2 cup creamy peanut butter

1/2 cup honey

1/2 cup milk

1 egg

1 tsp. vanilla

Glaze:

1/4 cup honey

1/4 cup unsweetened cocoa powder

1 to 2 Tbsp. warm water

METHOD: Heat oven to 375 degrees. In large bowl, combine flour, oats and baking powder; mix well. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in chocolate chips. In medium bowl, using a wire whisk or fork, combine peanut butter, honey, milk, egg and vanilla; blend well. Add to oat mixture all at once; mix with fork just until dry ingredients are moistened. (Do not overmix.) Spray measuring tablespoon with cooking spray. For each scrumpet, drop 2 heaping tablespoons dough in mound onto ungreased cookie sheets, 2 inches apart. Bake 12 to 14 minutes or until golden brown. Remove to wire rack; cook 5 minutes. For glaze, combine honey, cocoa and enough water to make a pourable glaze in small bowl; blend well. Drizzle over scrumpets. Serve warm or at room temperature. Makes 16 scrumpets. 230 calories, 11 g fat, 25 mg cholesterol, 125 mg sodium, 29 g carbohydrates, 5 g protein.

NO-BAKE CEREAL BARS

6 cups Special K cereal

1 1/2 cups peanut butter

1 cup corn syrup

1 cup sugar

1 cup semisweet chocolate chips

1 cup butterscotch chips

METHOD: Place cereal in a large heatproof bowl; set aside. In a saucepan, combine the peanut butter, corn syrup and sugar. Cook over medium heat until sugar is dissolved, stirring occasionally. Pour over cereal and stir until well coated. Spread into a greased 13 x 9 x 2-inch pan. In a microwave or heavy saucepan, melt chocolate and butterscotch chips; stir until smooth. Spread over bars. Cool completely before cutting. Makes 1 1/2 dozen.

KILLER PEANUT BUTTER AND FUDGE RIPPLE PIE

1 (8 oz.) pkg. cream cheese, softened

3/4 cup powdered sugar

1/4 cup peanut butter

1 tsp. vanilla

2 eggs

1 pre-made chocolate crumb pie crust

1 cup whipping cream, whipped

1/2 cup semisweet chocolate chips, melted

METHOD: In a bowl, combine cream cheese, powdered sugar, peanut butter, and vanilla; beat at medium speed until smooth and well blended. Add eggs, 1 at a time, beating well after each addition. Fold in whipped cream. Spoon into crust. Spoon melted chocolate randomly over the filling. Gently pull knife through the chocolate to marble. Freeze. When ready to serve, let stand at room temperature about 15 minutes before serving. Makes 8 to 10 servings.

PEANUT BUTTER AND JELLY PIE

1 pkg. (8 oz.) cream cheese, softened

1/2 cup confectioners sugar

1/3 cup peanut butter

1 chocolate crumb crust (9 inches)

1/2 cup strawberry preserves

2 cups whipped topping

Additional strawberry preserves, optional

METHOD: In a mixing bowl, beat cream cheese, sugar and peanut butter until smooth. Spread into crust. Top with preserves and whipped topping. Cover and refrigerate for 4 hours or overnight. If desired, dollop additional preserves on top before serving. Makes 8 servings.

PEANUT BUTTER BROWNIES

1 pkg. (18 1/4 oz.) chocolate cake mix

1/3 cup vegetable oil

1 egg

1 can (14 oz.) sweetened condensed milk

2 cups (12 oz.) semisweet chocolate chips, melted

1/2 cup peanut butter

1 tsp. vanilla extract

METHOD: In a bowl, combine the cake mix, oil and egg until crumbly. Set aside 1 cup for topping. Firmly press remaining mixture into a greased 13 x 9 x 2-inch baking pan; set aside. In a bowl, combine the milk, chocolate, peanut butter and vanilla until smooth. Spread over crust. Sprinkle with reserved crumb mixture. Bake at 350 degrees for 25 to 30 minutes or until brownies pull away from the pan. Cool on a wire rack. Cut into bars. Makes 4 1/2 dozen.

SPICY PORK N PEANUTS

1 lb. pork tenderloin, cubed

1/3 cup reduced-sodium soy sauce, divided

3 Tbsp. sugar

4 tsp. cornstarch

1/2 cup chicken broth

3 Tbsp. lemon juice

1/4 to 1/2 tsp. crushed red pepper flakes

1 sm. onion, julienned

2 garlic cloves, minced

1 Tbsp. olive or canola oil

2 sm. sweet red peppers, julienned

2 sm. sweet yellow peppers, julienned

1/4 cup unsalted dry roasted peanuts

6 cups hot cooked rice

METHOD: Place pork in a bowl and drizzle with 2 tablespoons soy sauce; set aside. In another bowl, combine sugar and cornstarch. Stir in the broth, lemon juice, red pepper flakes and remaining soy sauce until blended; set aside. In a nonstick skillet or wok, stir-fry pork, onion and garlic in oil for 4 minutes. Add peppers; stir-fry for 4 to 5 minutes. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in peanuts. Serve over rice. Makes 6 servings. 1 1/3 cups meat mixture with 1 cup rice equals 432 calories, 9 g fat, 49 mg cholesterol, 713 mg sodium, 63 g carbohydrate, 25 g protein.

INDIAN SAUT

1/2 cup peanut butter, creamy

1/4 cup lemon juice

1/4 cup parsley, chopped

1/4 cup onion, minced

4 tsp. soy sauce

1 tsp. ginger, ground

1/4 tsp. red pepper flakes

2 chicken breasts, boned, skinned, and cut into 1-inch pieces

2 red peppers, cut into 1-inch pieces Skewers

METHOD: In food processor bowl or blender container, stir together peanut butter, lemon juice, parsley, onion, soy sauce, ginger and red pepper flakes; process until well mixed. Thread chicken and red pepper alternately onto skewers. Brush with peanut butter mixture. Broil 15 minutes or until chicken is tender. Makes 12 servings.

Credits: Best of Country Pies, Best of Country Cookies, Taste of Homes Light & Tasty Annual Recipes 2002, Taste of Home 2003 Annual Recipes, The Official Peanut Butter Lovers Centennial Cookbook, The Recipe Hall of Fame Cookbook, Quaker Oats and the National Honey Board, Texas Peanut Producers Board, Virginia-Carolina Peanut Promotions.

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