Peanut Recipes

Ingredients: 1 package (3 ounces) cream cheese, softened 1 cup confectioners sugar 1/3 cup creamy peanut butter 1/2 cup milk 1 container (9 ounces) frozen whipped topping  9-inch baked pastry shell or crunchy pie crust 1/4 cup chopped roasted peanuts   Directions: Whip cheese until light and fluffy. Beat in sugar and peanut butter. Slowly add milk, blending thoroughly into mixture. Fold in topping. Pour into pie shell. Sprinkle with chopped FERIDIES peanuts. Freeze and serve. (If not used same day, wrap in airtight freezer wrap after pie is frozen). Yields 6 servings.

Ingredients: 1 cup FERIDIES Hickory Smoked Virginia Peanuts 1 cup peanut butter 1 lb ground beef 1/2 cup chopped onion 4 tablespoon chile sauce 1 splash salt and pepper to taste 2 eggs, beaten 4 tablespoon peanut oil 4 cup seasoned tomato sauce with 2 tablespoons honey mixed   Directions: Mix peanut butter lightly with beef, FERIDIES peanuts, onions, chili sauce, salt, pepper and egg. Form meatballs. Brown in hot peanut oil. Add tomato sauce with honey, cover and simmer for 30 minutes. Serve with cooked rice or spaghetti. Serves 8-10

Ingredients: 2 cup raw shelled red skin or blanched peanuts 1 1/2 cup peanut oil or enough to cover peanuts   Directions: In an electric skillet, deep fryer or heavy saucepan heat oil to 350 F. Add peanuts and cook, stirring occasionally, for about 5 minutes or until just under doneness desired (they continue to cook as they cool). Drain on paper. Season to taste.

Ingredients: 1 cup roasted shelled peanuts (with or without red skins) 1 1/2 teaspoon peanut oil 1/4 teaspoon salt (omit if salted peanuts are used)   Directions: Place ingredients in blender. With the lid secured, blend until mixture becomes paste-like or spreadable (3 to 4 minutes). For crunchy peanut butter, stir 1/4 cup chopped roasted peanuts after the blending is completed. Yields 1/2 cup smooth or 3/4 cup crunchy peanut butter