Peanut Recipes
Boiled Green (freshly dug) In Shell Peanuts
Ingredients:
in-shell peanuts
Directions:
Wash in-shell peanuts thoroughly in cool water. Place the peanuts in a sauce pan and cover with a medium brine (10 ounces salt to one gallon of water). Boil covered for 45 minutes or until the kernels are tender. Allow the peanuts to sit in the brine to increase saltiness and drain as soon as the desired degree of saltiness is achieved. The peanuts are ready for shelling and eating immediately or they may be held in the refrigerator for as long as five days.
Boiled Peanuts (using Dry Raw Shelled Peanuts from FERIDIES)
Ingredients: 1 lb raw shelled peanuts Directions: Put 1 pound raw shelled peanuts in a 3 quart crock pot. Fill pot with water and allow peanuts to soak 8 hours or overnight. Peanuts will absorb a lot of the water making it necessary to add water until the pot is filled. Add salt to taste. Cook peanuts on low for 8 hours and then on high for 1 1/2 hours or medium for 4 1/2 hours. Drain (Try 4 to 5 tablespoons of salt; taste toward end of cooking time. Add more salt if taste dictates and allow to cook for...
Chocolate/Butterscotch Coated Peanuts
Ingredients:
1 package (6 ounces) semi-sweet chocolate or butterscotch chips
2 1/2 cup roasted shelled peanuts, skins on
Directions:
Melt chocolate (or butterscotch) chips in top of double boiler over hot (not boiling) water OR in microwave according to package instructions. Add peanuts and stir to coat. Turn out on foil, separate with a fork. Allow to cool. Yields about 3 cups.
Colonial Peanut Soup
Ingredients:
2 tablespoon butter or margarine
2 tablespoon grated onion
1 branch celery, thinly sliced
2 tablespoon all-purpose flour
3 cup chicken broth
1/2 cup creamy peanut butter
1/4 teaspoon salt (optional)
2 tablespoon lemon juice
2 tablespoon chopped roasted peanuts
Directions:
Melt butter in a saucepan over low heat; add onion and celery. Saute' for about 5 minutes. Add flour and mix until well blended. Stir in chicken broth and allow it to simmer for about 15 minutes. Remove from heat, strain broth. Stir the peanut butter, salt and lemon juice into the broth until well mixed. Serve hot in cups. Garnish each cup with a teaspoon of chopped FERIDIES peanuts. Makes 6 servings.
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