Gourmet Peanuts?



If I was doing a word association with the word gourmet, peanuts would not be a word that would pop in my mind. The Oklahoma Peanut Commission seems to think they are though. They titled their booklet It's easy to be a Gourmet with Saucy Peanuts. This undated twenty nine page booklet has lots of recipes that cover all the usual courses; main dishes, soups, vegetables, salads, breads, cakes and desserts. Some of the recipes are quite odd. The typical, trying to use a food item where it really doesn't belong. How about peanut butter in meatloaf?

Meat Loaf Plus

2 pounds ground beef chuck

1/3 cup peanut butter

1 large onion, finely chopped

1 teaspoon salt

1/2 teaspoon pepper

2 eggs, slightly beaten

1 can (8-oz.) tomato sauce

Combine ingredients. Place in 9x5-inch greased loaf pan. Bake in a preheated 350 degree oven for 1 hour and 15 minutes. Serves 8

This one might be quite good:

Baked Peanut Butter chicken

1 broiler-fryer chicken, 2-1/2 to 3 lbs., cut up

1/4 cup flour

1 egg

1/3 cup peanut butter

1 teaspoon salt

1/8 teaspoon pepper

1/3 cup milk

1/2 cup dry bread crumbs

1/4 cup peanut oil

Wash and dry chicken pieces. Dip in flour. Blend egg with peanut butter, salt and pepper. Gradually add milk, beating with fork to blend. Dip floured chicken in peanut butter mixture and then crumbs. Place on oiled baking pan. Drizzle remaining oil over chicken pieces. Bake in 375 degree oven 45 minutes or until tender. Serves 4.

This is a different version of a peanut cookie:

Lemon-Peanut Crispies

2/3 cup margarine of butter, softened

1 cup sugar

1 egg

Juice of 1/2 lemon

Grated lemon peel from 1 lemon

2 cups sifted all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cups finely chopped peanuts

Thoroughly cream margarine and sugar; add egg, lemon peel and lemon juice. Beat well. Sift together dry ingredients; add to creamed mixture. Mix well. Stir in peanuts. Shape in rolls 2-in. across. Chill thoroughly. Slice very thin. Bake on greased cookie sheet a 350 degrees for 10-12 minutes. Cool before removing from pan.

4 comments:

~~Louise~~ said...

Hi Rochelle!

Is that the book with the recipe for peanut butter soup in it???

If so, I made it once and it was, well, not at all good!

Great post BTW...

Kathy said...

Meat Loaf is not one of the things I can even vaguely associate with peanuts or peanut butter. It might be good, but I'll never know!

kathyinozarks said...

Hello, thanks so much for stopping by my page, now I can link up with too-I love the vintage recipes.
I have enough fabric to make another pillow-for me-lol

the wreath witch said...

so did you make the meatloaf with peanut butter ? I like to add pureed veggies to my meatloaf- soups and stews...hubby hates most and won't eat them if he can see them. it adds vitamins and good stuff.