Peanut Recipes
Crunchy Chicken Bits
Ingredients: 1 1/2 cup roasted peanuts 1/4 cup cornstarch 1/2 teaspoon salt (optional) 1/2 teaspoon granulated sugar 2 tablespoon dry sherry 2 egg whites, lightly beaten 2 whole chicken breasts, boned and thinly sliced 2 1/2 cup peanut oil Directions: Drop peanuts into a blender a few at a time, chop to a meal-like consistency. Pour chopped peanuts on to a plate or platter and set aside. Combine cornstarch, salt and sugar; add sherry and mix. Stir into the lightly beaten egg whites. Dip chicken slices into the sherry-egg mixture to coat; then roll in peanuts. Preheat oil to 375 degrees F. Drop about 8 to 10 chicken slices into the hot oil...
Crunchy Pie Crust
Ingredients:
3/4 cup finely chopped roasted peanuts
1 cup graham cracker crumbs
1/3 cup melted butter or margarine
Directions:
Combine ingredients, press into place in a 9-inch pie plate. Fill with favorite pie filling.
Dixie Peanut Brittle - Microwave Oven Method
Ingredients:
1 1/2 cup raw shelled Virginia type peanuts, skins on
1 teaspoon butter
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup light corn syrup
Directions:
In a 1 1/2 quart casserole dish, stir together peanuts, sugar, syrup and salt. Cook 8 minutes on high in microwave oven stirring well after 4 minutes. Stir in butter and vanilla. Microwave 2 minutes longer on high. Add baking soda and quickly stir until light and foamy. Immediately pour onto lightly greased baking sheet; spread out very thin. When cool, break into small pieces. Store in airtight container.
Dixie Peanut Brittle - Stove Top Method
Ingredients:
2 cup granulated sugar
3 cup raw shelled peanuts, skins on
1 cup light corn syrup
1/2 cup water
2 tablespoon butter
1/2 teaspoon salt
2 teaspoon baking soda
Directions:
Heat sugar, syrup, water and salt to a rolling boil in a heavy saucepan. Add peanuts. Reduce heat to medium and stir constantly. Cook to hard crack stage (293 degrees F). Add butter, then baking soda. Beat rapidly and pour on a buttered surface spreading to 1/4 inch thickness. When cool break into pieces. Store in airtight container. Yields about 2 pounds.
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