5 minutes.
Stir in peanut butter and tomatoes.
Add three
In large bowl, stir flour, sugars, baking powder, salt and cinnamon.
In another bowl, combine mashed bananas, milk, peanut butter, oil, vanilla and egg.
Add to flour mixture.
Stir in chocolate chips.
Pour into 2 greased 8 x 4 x 2-inch loaf pans. Bake at 350\u00b0 for 50 to 55 minutes.
Cool in pan for 10 minutes. Remove and cool.
Wrap and store overnight.
To serve, frost with Peanut Butter Frosting (recipe follows).
If desired, top with crushed peanuts and chocolate chips.
Slice to serve.
mall saucepan, mix together the peanut butter with the water. Gently bring
owl combine mashed bananas, milk, peanut butter, oil, vanilla and egg.
In large mixing bowl, stir together flour, sugars, baking powder, salt and cinnamon.
In another bowl, combine mashed bananas, milk, peanut butter, oil, vanilla and egg.
Add to flour mixture, stirring just until combined.
Stir in chocolate chips. Pour batter into two greased 8 x 4 x 2-inch loaf pans.
Bake at 350\u00b0 for 50 to 55 minutes or until wooden toothpick inserted near the center comes out clean.
Cool in pans for 10 minutes.
Remove from pans; cool thoroughly on a wire rack.
Frost with Peanut Butter Frosting.
Mix soup in small sauce pan per label directions
Add 2 Tbs of Peanut Butter
Heat soup on medium heat, stirring occasionally, until Peanut Butter is melted and soup is heated through
Ladle into bowl and sprinkle to taste with celery salt
Serve with oyster crackers.
In a saucepan (over low heat), stir soup into peanut butter; adding a little at a time, stir until well blended.
Add milk, heat through; stirring occasionally.
If desired, season soup with a bit of black pepper.
Yields: 2 servings.
Melt
butter
in
large
saucepan
over
low heat.
Add celery and
onion.
Cook
until
tender
but not browned.\tAdd flour and stir until mixture is smooth.
Gradually add chicken broth and bring to a boil.
Blend in peanut butter and simmer 15 minutes. Stir
in
cream, salt and pepper.
Heat and serve in soup bowls. Garnish with paprika.
Yields 8 servings.
Combine about half the flour, brown sugar, peanut butter, shortening, egg, milk, vanilla and baking soda.
Beat with mixer on medium to high until thoroughly combined.
Beat in remaining flour.
Stir in oats.
Spread batter into an ungreased 8 x 8 x 2-inch pan.
Heat oil in a 2-quart pot and saute onions and pepper about 5 minutes until soft.
Add cayenne and cook 1 minute longer.
Stir in flour and when smooth, add milk and peanut butter.
Continue to cook over moderate heat, stirring all the while until the soup is smooth, hot and thickened.
This will take 5 to 10 minutes.
Slowly stir in tomato pulp and tomato juice until warmed through.
Makes 1 quart.
Serves 4.
Saute the onion in the peanut oil, until tender.
Add the flour, celery salt and salt.
Blend in the peanut butter.
Add the milk gradually, stirring to blend.
Cook and stir until mixture comes to a boil and is thickened.
Add the tomato juice; bring to a boil.
Serves 4.
Clean and trim the meat of fat.
Cut into pieces as desired. Boil the meat with 2 cups of water.
Chop shallots, onions and salt.
Boil the meat until it is half cooked.
Mix peanut butter with 2 cups of water, made into a smooth paste and add pepper and tomato sauce, also dry spices desired.
Add the rest of the water. Continue to boil until the meat is tender and peanut butter oil comes to the surface of the soup.
Serve with cooked rice, yams or potatoes.
In Dutch oven or stock pot, saute onion and celery in butter until soft, but not brown (about 8 minutes).
Stir in flour and stir until well blended.
Add chicken broth and stirring constantly, bring to a boil.
Remove from heat and puree mixture, a little at a time, in a blender.
Blend 1 cup soup mix with peanut butter until smooth.
Add this and cream to mixture. Return to Dutch oven and heat over low heat just until hot.
Do not boil.
Makes 10 to 12 servings.
Boil chicken stock, onions and celery together for 45 to 60 minutes.
Strain out onion and celery and discard.
Stir in peanut butter until dissolved.
Mix flour with half and half, add together with remaining ingredients, simmer all together 15 minutes.
Add dash of egg shade for coloring.
Garnish with 1/2 teaspoon bacon crumbs or minced country ham.
Serves 8 to 10.
In a large sauce pan melt margarine.
Add onion and saute until golden.
Add pumpkin puree and chicken broth.
Heat to boiling.
Add peanut butter and milk.
Stir till peanut butter is melted and smooth.
Cover and simmer over low heat for 2 minutes.
Season to taste.
4-6 servings.
Combine all ingredients EXCEPT peanut butter and vinegar in medium Dutch oven. Bring to a boil.
Reduce heat; simmer covered 30 minutes.
Remove from heat; discard bay leaf.
Stir in peanut butter and vinegar.
Puree in food processor or with immersion blender until smooth.
Serve hot with garnishes.
Melt butter; add onion and cook until tender, but not brown.
Add flour and peanut butter and stir to a smooth paste.
Add stock gradually, season and cook for 20 minutes in a double boiler, stirring constantly until thickened.
Strain and add cream.
Saute celery
and
onion
in butter or oleo.
Add flour and stir until slightly browned.
Add chicken broth, pumpkin, peanut butter,
milk,
salt
and
pepper.\tLet come to rolling boil and serve.
Makes 1 quart.
Saute minced onion in butter for about 3 minutes.
Stir in flour
and seasonings.
Blend in peanut butter.
Gradually stir in\tmilk.
Cook,
stirring\tuntil thickened.
Add tomato juice and bring
to a boil.\tSprinkle with parsley.\tYields 4 servings.
Boil onion, garlic, jalapeno, cayenne and paprika in one cup water for 20 minutes till onions are well soft.
Blend the above till smooth. Place back in pan with stock. Add 1 cup of peanut butter and stir till dissolved.
Make a rue with the butter and flour, add the cold milk and stir to smooth liquid.
Add rue and milk mix to stock mix and stir constantly over medium high heat or it will stick and burn at the bottom of the pan. Bring to a boil and cook for 5 minutes.
Add salt if necessary.
Serve hot with a green salad.