Peanut Butter
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Peanut butter has been a dietary
staple for more than 100 years.
Peanut butter is remarkably like
that made a century ago. It con
tains a minimum of 90 percent pea
nuts, with no artificial colors or
preservatives. Some brands add
about 7 percent sweeteners (usual
ly com syrup or dextrose) and 1.5
percent salt for taste, plus a stabil
izer (hydrogenated vegetable oil)
to keep peanut butter fresh up to
one year after opening without
refrigeration.
Peanut butter supplies about 15
percent of an adult’s daily protein
needs. It contains no cholesterol
and has as much fiber as two slices
of whole wheat bread.
Peanut butter is adaptable to
many recipes as these recipes con
firm. Clip them and try them.
PEANUT BUTTER
TASTY CAKE
4 eggs
I V* cup sugar
1 teaspoon vanilla
2 tablespoons butter, melted
2 tablespoons oil
2 cups flour
1 teaspoon baking powder
I cup milk
12 ounces chocolate chips
18 ounces peanut butter
Beat sugar, butter and oil until
light and fluffy. Add 1 egg at a time
and beat well. Add dry ingredients,
milk and vanilla alternately. Bake
at 350 degrees for 20 minutes in
jelly roll pan. Spread warm cake
with peanut butter 'A -inch thick.
Refrigerate until set. Melt choco
late chips and spread over peanut
butter. Refrigerate. Cut and enjoy.
Carlene Eby
Chambersburg
MARSHMALLOW PEANUT
BUTTER CANDY
3 /< pound butter
8-ounces marshmallow creme
4Yi cups confectioners ’ sugar
12-ounce jar chunky peanut
butter
Cream butter and half of confec
tioners’ sugar. Add marshmallow
creme, peanut butter, and remain
ing sugar. Mix thoroughly (works
best to use hands).
Shape in balls and cool in
refrigerator before coating with
chocolate.
Add paraffin to chocolate so it
won’t get sticky.
Rhoda Martin
Myerstown
Recipe Topics
If you have recipes for the topics listed below, please share
them with us. We welcome your recipes, but ask that you
include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
April
17- Cooking With Eggs
24- Basic Mix Recipes
May
1- High-Calcium Recipes
8- Mother’s Cooking
lout On The Range
CHOCOLATE PEANUT
BUT! ER FUDGE
2 cups sugar
j /j cup milk •
1 teaspoon vanilla
8 ounces marshmallow creme
1 cup crunchy peanut butter
6-ounces chocolate chips
Butter sides of a heavy 2-quart
saucepan and combine sugar and
milk. Stir over medium heat until
sugar dissolves and mixture comes
to a boil. Cook until it forms a soft
ball. Remove from heat and add
peanut butter, marshmallow
creme, and chocolate chips. Add
vanilla. Pour into a greased 8- or
9-inch pan.
April Walker
Mercer Co. Dairy Princess
CHOCOLATE SHEET CAKE
WITH PEANUT BUTTER
ICING
Cake: Bring to a boil:
1 cup water
1 cup butter
4 tablespoons cocoa
Add:
2 cups flour
1 teaspoon baking soda
2 cups sugar
'A teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon
Mix well. Add:
2 eggs
A cup buttermilk
Beat well. Pour into a greased
and floured ll'/i xlB-inch cookie
sheet with sides. Bake at 350
degrees for 20 minutes or until
done.
Icing: Boil 1 minute;
'A cup butter
1A cups sugar
'/] cup milk
Add 'A cup peanut butter or cho
colate chips. Blend well and frost
on slightly cooled sheet cake.
April Walker
Mercer Co. Dairy Princess
PEANUT BUTTER CEREAL
CRUNCH
4 cups cornflakes
1 cup puffed wheat
1 cup rice crispy cereal
Yi cup sugar
1 cup molasses
, Vi cup peanut butter
Mix cereals. Set aside. Heat
sugar, molasses, and peanut butter
until peanut butter is melted, mix
well. Stir in cereals, pour into but
tered BxB-inch pan and press down
lightly. Cool and cut.
R. Zimmerman
Peanut butter and chocolate is always a favorite. Gertrude and her brood was made
by Nancy Fasolt and Karen Flick of the Cake and Kandy Emporium In East Petersburg.
Gertrude weighs 6 pounds, her brood of yellow chocolate each weighs 5 ounces, and
the 6-pound basket of peanut flavored candy is filled with five pounds of chocolate
“straw.” This week, Gertrude and her brood appeared on the NBC Today Show with
Willard Scott.
PEANUT BUTTER ICING
2 cups confectioners’ sugar
l A cup butter
12 ounces creamy peanut butter
Vi cup milk
Mix all ingredients until
smooth. Refrigerate overnight.
Great on chocolate cake.
Sue Creveling
Mount Joy
CHEESE AND PEANUT
BUTTER PRETZELWICHES
1 slice American cheese
1 teaspoon peanut butter
8 unsalted pretzels, about
l'/j -inches wide,
Cut cheese into 4 slices. Place a
little bit of peanut butter in the cen
ter of each square. Press a prezel
into the peanut buuer so the pretzel
sticks to the cheese square. Turn
over and repeat with the remaining
peanut butter and pretzels. Makes
4 servings.
Melissa Spory
Somerset Co. Dairy Princess
BUCK EYES
1 cup butter
4 cups crunchy peanut butter
I'A pounds confectioners’ sugar
6 cups rice crispy cereal
/* pound coating chocolate
12-ounces chocolate chips
Piece of paraffin VA x'A -inch
Combine and mix by hand but
ter, peanut butter, confectioners’
sugar, and cereal. Form into balls
the size of walnuts. Chill. Melt
chocolate chips and paraffin in a
double boiler, over hot, not boiling
water. Dip balls into chocolate and
drop on wax paper.
Quarryville Reader
(Turn to Page B 8)
Featured Recipe
If you’re cooking for a crowd, a prize winning recipe from the
American Egg Board is just what you need.
Bonnie Wachholz, who is cook and manager of the Powers Elemen
tary School Foodservices in Beloit,Wisconsin, submitted the Grand
Prize Winning Recipe in American Egg Board’s 1992 Diced Chicken
Entree Recipe Contest.
Her creative use of diced chicken in Cheesy Chicken Supreme won
her a trip to the American School Food Service Association annual
meeting to be held in Boston.
Ms. Wachholz said that her students love cheese, and the cheesier,
the better. By making a cheese sauce, less cheese actually tastes like
more cheese.
Here is her prize-winning recipe, which yields 100 1-cup servings.
CHEESY CHICKEN SUPREME
16 pounds frozen, cooked, diced chicken
4 pounds rice, uncooked
1 cup chicken base
1 tablespoon plus I teaspoon sail
I J /< gallons warm water
1 gallon skim milk
1 cup cornstarch
'A cup dehydrated onion bits
'A teaspoon white pepper
4 pounds American cheese, shredded or cubed
Frozen chopped broccoli
Coat 4 12x20x4-inch steamtable pans with non stick spray. Place 1
pound rice and 4 pounds chicken into each pan.
Blend chicken base and salt in warm water until dissolved. Pour 7
cups water over chicken in each pan. Cover pans and bake one hour at
350 degrees.
Combine milk and cornstarch in saucepan. Over medium heat, bring
to boil, stirring frequently.
Reduce heat to low; stir in cheese until melted and creamy. Stir in
onion and white pepper. Cover and remove from heat
Stir 6 cups cheese sauce and 6 cups broccoli into each pan. Cover
and bake additional 30 minutes at 350 degrees. Stir before serving.