Recipe: Recipes Using Peanut Butter Part 2 (6)

8-16-99 Recipes Using Peanut Butter Part 2

Dawn/NYS (12:42:58) : Peanut Butter Pie

1 pre baked pastry or Graham cracker* pie shell
1 qt. (1 L) good quality vanilla ice cream
1 cup (250 ml) peanut butter (smooth or chunky)
1/2 cup (125 ml) fudge sauce (Smuckers is good) or chocolate syrup
1/4 cup (60 ml) roasted peanuts (use more if you like)

Soften the ice cream in the refrigerator for 1/2 to 1 hour.

In a mixing bowl swirl the ice cream and the peanut butter together, being careful not to mix them too thoroughly. Put this mixture in the pie shell, drizzle with the fudge sauce or chocolate syrup, and top with the peanuts.

Freeze at least 1 hour and serve frozen. Makes one pie to serve 6 to 8.Dawn/NYS (12:41:19) : Noodles with Peanut Sauce

For the sauce:
1/2 cup chunky peanut butter
1 cup low-fat chicken stock
Juice of 1 large lemon
1/4 cup soy sauce
1 Tbsp Worcestershire sauce
1 dash Tabasco Sauce
1/8 tsp sesame oil

Combine all ingredients in a saucepan over low heat, stirring until thoroughly mixed.

For the noodles:
1 lb (450 g) Chinese noodles, or Angel hair pasta, or egg noodles (just about any noodle or pasta will do)
1/4 cup green onions (scallions), finely sliced

Optional ingredients (use any, all, or none of the following):
12 medium sized shrimp, cooked and cut in small pieces
1 to 2 chicken breast halves, cooked and sliced
1 cup cooked pork, thinly sliced
2 cups bean sprouts
1/4 cup celery, finely sliced
1/2 can sliced water chestnuts, drained
1/2 cup sliced snow peas

Cook the noodles according to package directions. Drain, combine with sauce and any optional ingredients, and toss in a large saut pan over medium heat until well mixed and heated through.

Sprinkle sliced green onions over all just prior to or after serving. Serves 4 to 8 (depending on the number of optional ingredients used).Terrytx (10:51:07) :

Puppy Chow
This is a great appetizer or can be used as a quick dessert.

1 box Krispix Cereal or any type of Chex Cereal
1 stick of butter
1 6ox package of chocolate chips
1 cup peanut butter
powdered sugar
Put cereal into large mixing bowl. Melt butter, chocolate chips, and peanut butter in sauce pan. Stir until just melted. Pour mix over cereal an stir gently. Let cool. After cool, put into bag with some powdered sugar and shake until coated Terrytx (10:37:28) :

Hot and Spicy Noodles

1 lb. Chinese noodles or vermicelli or fettuccini (cooked & rinsed)
1 tsp. sesame seeds (lightly browned in frying pan & removed from heat
about 4 min.)
2 tbsp. rice vinegar
2 tbsp. light soy sauce
2 cloves garlic
1 tbsp. sesame oil
1 tbsp. Szechwan chili oil
1 tsp. sugar
1/4-1/2 tsp. ginger (optional)
3 tbsp. peanut butter

Add to frying pan all of the following: Place frying pan over low heat enough to melt peanut butter and blend ingredients. Mix sauce in with cold, rinsed noodles. Top with 4 tablespoons chopped scallions. Refrigerate. Eat cold.Terrytx (10:36:14) : Satay Style Beef & Pasta
Serving Size : 4

1 1/4 pounds boneless beef sirloin or top round -- cut 1 inch thick
5 tablespoons teriyaki sauce -- divided
2 tablespoons creamy peanut butter
1/8 to 1/4 tsp ground ginger
1/8 to 1/4 tsp crushed red pepper
6 ounces dry vermicelli or thin spaghetti
2 tablespoons veg. oil
1/2 cup seed and chopped cucumber

Cut steak lengthwise in half and then crosswise into 1/8" thick strips. In med. size bowl, combine beef and 2 tbsp. teriyaki sauce; toss to coat.

In small bowl, combine remaining 3 tbsp. teriyaki sauce, peanut butter, 1 tbl. water, ginger and red pepper. Cook pasta in salted boiling water according to pkg. directions; drain and rinse. Toss pasta with peanut butter mixture to coat; keep warm.

Meanwhile in a large nonstick skillet or wok, heat oil over med-high heat until hot. Add beef ( 1/2 at a time) and stir-fry 1 to 2 min. or until outside surface is no longer pink. (Do not overcook>) Add to pasta; toss lightly. Sprinkle with chopped cucumber. Serve immediately.Terrytx (10:32:42) :

Another Oriental Chicken Salad
Recipe By :Terry Ward
Serving Size : 6

1 pound cooked, sliced chicken
3 (3oz) packages Oriental flavor instant ramen noodles
1 cup shredded carrots
1 cup snow peas
1 cup bean sprouts
1/2 cup sliced green onions
1 (8oz) can sliced water chestnuts -- drained
1 recipe peanut sauce (to follow)
6 to 8 cups torn lettuce leaves
chopped dry roasted peanuts -- optional
chopped fresh cilantro -- optional

Ramen noodles:
Cook noodles in 4 cups boiling water for 3 min.
Add spice packets; set aside 5 min. to absorb flavors.
Drain well.
Refrigerate until ready to assemble.

Peanut Sauce:
1 tbsp. salad or sesame oil
2/3 cup chicken broth
1/4 cup creamy peanut butter
2 tbsp. soy sauce
2 tsp. lime juice
1 tsp. ground coriander
1/2 tsp. hot pepper sauce, or to taste
1/2 tsp. sugarWhisk all ingred. together in a small saucepan.
Bring to a boil, whisking until well combined.
Reduce heat to simmer.
Simmer, uncovered, 5 min. or until slightly thickened.
Cover and store in refrigerator up to 2 days.

When ready to serve:
Toss together noodles, chicken, carrots, snow peas, bean sprouts, green onion and water chestnuts.
Divide lettuce on serving plates.
Top with noodle mixture and drizzle with peanut sauce.
Garnish with peanuts and cilantro, if desired.