—Lancaster Farming, Saturday,Marcb3l, 1979 96 I Junior Cooking Peanut butter lovers beware: This week’s Junior Cooking Edition is full of creative mouth smacking peanut butter recipes. Start with your own homemade peanut butter and continue from there. Candy, popsicles, salad dresmgs, and all sorts of kooky peanut butter spreads await you. Recipe themes for the next few weeks are: April 7, Easter goodies; April 14, custards; April 21, Puckery lemon treats; and April 28, After school snacks. This cooking column is for junior readers, 21 years and younger. We want to publish your favorite reapes. Send your complete recipes to Lancaster Far ming, Junior Cooking Edition, Box 366, Lititz, Pa. 17543. Include your name, age and address. Recipes should be in our office one week in advance. A small gift will be sent to you when we publish your recipes. Our way of saying thanks at Lancaster Far ming. PEANUT BUTTER FUDGE 1 package graham crackers 1 1/2 sticks margarine, melted Need a farm loan? Bob Badger is the friend to see! There are no two ways about it: everybody feels more comfortable borrowing from a friend. That's why so many area farmers take »heir needs to Bob Badger head of the y Agricultural Loan Division of the First National Bank of Strasburg Bob is a true friend to farmers. An area native, he grew up among them and still lives among them today, in southern Lancaster County. He's vitally interested in helping them solve their complex money problems. He's always ready to provide experienced, financial counsel. And he's more than happy to use the Friendly First's flexible payment schedules to tailor each loan to the farmer's specific requirements So whatever your needs may be operating capital, livestock, machinery, construction, farm mortgages or estate planning make it a point to talk with Bob Badger. Because when it comes to a farm loan, he's the best friend you could ask for l THE AGRICULTURAL LOAN DIVISION OF c Frier)dly cpiigt THE FIRST NATIONAL BANK OF STRASBURG Lancaster County’s Oldest National Bank 11/4 cup peanut butter 3 cups confectioners’ sugar 12 ounces chocolate chips Crush the crackers to make crumbs. Mix crumbs, margarine and peanut butter. Add confectioners’ sugar. Press mixture into a 9 by 13 inch pan. Melt the chocolate chips and spread'-on top. Chill slightly. Renee Haldeman Age 12 Manheim, Pa. PEANUT BUTTER EGGS 1 (8 ounce) package cream cheese 1 stick (1/2 cup) butter 1 (10 ounce) jar peanut butter 1 1/2 pound confectioners’ sugar 1 (8 ounce) box chocolate squares 1/2 square wax Mix the cream cheese, butter and peanut butter together. Add confectioners’ sugar. Shape like small eggs and dip in combination of melted chocolate and wax. Set on waxed paper to cool. Eunice Byler Age 15 Belleville, Pa. Edition xiOMADEi riirt;<u i BUTTER 1 pound shelled and skinned unroasted peanuts 1/4 cup wheat germ 1 tablespoon salt, optional 1 tablespoon tahini (sesame paste) Preheat oven to 300 °F. Place the peanuts on a well oiled baking sheet and bake, stirring several times, 10 to 15 minutes or until golden brown. Place all but one quarter cup of the peanuts in an electric blender with the wheat germ, salt and sesame paste. Blend until smooth. Chop the reserve nuts roughly and add to the blended mixture. Yields enough peanut butter for six sandwiches. The peanuts can also be ground without roasting first. Mix the finely ground nuts with enough tahini to make a spreading consistency. DATE-A-RAISIN PEANUTSPREAD 1/2 cup peanut butter 2 tablespoons lemon juice 1 tablespoon chopped dates, or figs 1 tablespoon raisins Mix well. Fills three to four sandwiches.' MEMBERFD I C I VEGGIEPEANUT SPREAD 1/2 cup peanut butter '3/4 cup grated carrots 2 tablespoons chopped celery Mix well. Will fill three to four sandwiches. 1 1 ».: , ''vsy, 1/4 cup nutty peanut butter 1/4 cup non-fat dry .milk solids 1 tablespoon honey 1/3 cup light cream 4 peeled and frozen bananas 1/3 cup chopped peanuts Place the peanut butter, dry milk, honey and cream in an electric blender and ill PEANUT-BANANA POPS SEE US ABOUT EARLY SEASON DISCOUNTS FOR A system to grow with. Whatever your present needs or future plans, we'll build you the system to start with and stay with. Behlen. Behlen’s full line of grain dryers, tanks, build ings, elevator legs and gram handling accessories are designed to handle and store your gram effi ciently. And integrated components guarantee a good match with your present and future needs. See us for professional design and construc tion services. We wouldn't stake our reputation on any other system. Do it right Stop by or call: SALES A SERVICE MECHANICAL CONTRACTORS PHONE 1302)3374777 Bchknbui do it right blend until sihobth. -Roll the bananas in the peanut mixture, or spread it over them. Roll or sprinkle in chopped peanuts. Freeze. Yields four pops. Before initially freezing the bananas you can stick a popsicle stick in the base. PEANUTBUTTER AND BANANA BARS 3 eggs, well beaten 1/3 cup peanut butter 1/4 cup molasses % cup brown rice flour or rice polishings 1/2 cup chopped walnuts or peanuts 1 ripe banana, chopped, Messick & Gray Construction, Inc. Qtam Stoiage and djlidl Constiudion UlilDO] VIIII DELAWARE 109J3 1/2 teaspoon cmnarnop 1/4 teaspoon salt Combine all ingredients and mix well. Turn into a buttered eight-inch square baking pan and bake 15 minutes at 350°F. Cut into bars while still warm. Yields 12 to 18 bars. ' . PEANUT DRESSING 2 tablespoons peanut butter 1/4 cup water 2 tablespoons lemon juice Mix the ingredients together with a fork and serve over shced banana and apple salad. Will yield about 3/4 cup dressing. (Turn to Page 97) * SfFFL BUILDINGS STRUCT! HAI FABRICATION SIILFT ME'IAI FABRICATION
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