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A to Z Recipes Newsletter
June 22, 2005
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Publisher's Desk
Ramblings
Did You Know?
Monthly Theme
Reader Support
Birthday Babies
Discussion Forum
Crazy Corner
Recipe Favorites
Heart Healthy
For Two
Publisher's Choice
Maggie here. We have a couple of Birthday Babies for tomorrow and I wanted to
make sure we lit some candles for them. First is
Virginia from Springfield Gardens, NY. Like me, she's a grandmother
who enjoys cooking. Next is Judy from Canada.
Judy is the publisher of
JudysRecipes and
a super sweet lady. Please drop by the
A to Z
Discussion Forum to send Virginia and
Judy a personal wish. Now, on to the issue...
Hi from Linda in
Michigan. Jif. Skippy. Peter Pan. Yep. Peanut Butter! I love the stuff. I ate a
ton of it when I was a kid. But then I became an adult and I was
expected to like adult things??¦ like smoked turkey and liver and flounder. But
there was always a jar of peanut butter in the pantry. Then I had a kidney
transplant
and I needed to add fat and protein to my diet. You guessed it. The doctors told
me to eat lots of peanut butter! And I did. Now I have it almost every morning
on
my toast. I also found new recipes to try, and I would like to share some with
you. Some are traditional and some were new to me. Try them if you would like??¦ or
make a PBJ sandwich. Like you had when you were a kid. The jar is in the pantry.
Friday is the deadline for the monthly theme. Visit the Monthly Theme section and send yours along using the convenient link found there.
Help make us NUMBER ONE !
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Cookbooks, Recipes, Gourmet Cooking from Amazon
Help make us NUMBER ONE !
Student Poetry
Students participated from Mrs. Koechley's Language Arts classes for extra
credit. Mrs. Koechley & Mr. Rosche, our 8th grade Language Arts teachers have
followed up with poetry instruction in their classrooms
Untitled
by Unknown Student
Peanut butter is not just butter,
It's the butter that is better.
For it's the butter elephants crave
If you don't eat it, you sure are brave!
Did you know that it's the one,
That lets kids have so much fun.
Even older people think,
It's hard to eat without a drink!
You can eat it on bread or crackers,
You can eat it on a spoon not your quackers!
So do you eat your peanut butter differently?
Well, which way could it be?
For there are so many different ways,
Well, tell us in latter days!
Peanut Butter Reality
by Tawnie
Peanut Butter and jelly
will make you rub your belly.
The peanut butter will make you stutter.
Jelly, it's so yummy in your belly.
Then when you mix Jif and jam
It will make you wanna slam.
The peanut butter smuckers will make your lips pucker.
Peanut butter and jam will make you never
give a pan to a man.
Peanut Butter
by Laura
Peanut butter tastes good
on a rainy day,
When you are in the tub,
and people yelling "Hey!"
Bring me some of that, Bub!
Peanut Butter
by Dawn
Peanut butter is yummy for you and me.
I'll eat it, then go climb a tree.
Peanut butter tastes like nothing imaginable.
My little brother likes to smear it on our table.
It's so creamy and sticky.
Now it's between my fingers and it feels icky.
Peanut Butter...
by Julie
Peanut butter, oh so yummy
Peanut butter, stick to my tummy.
Peanut butter of all different kinds
it's always in our minds.
I eat it every day
no matter what comes my way.
Reese's cup of Juffy puff
it doesn't really matter.
I eat it day and night
until it's out of sight.
Peanut Butter
by Natasha
Peanut butter, peanut butter
yum, yum, yum
Its good on a spoon
but it's better with some jelly.
Peanut butter, peanut butter
yum, yum, yum
You can eat all different kinds like:
Jif, Peter Pan, and Skippy
Peanut butter, peanut butter
yum, yum, yum !
Peanut Butter
by Amber
Peanut butter is so yummy
in my tummy.
But it is also yummy
with jelly.
Yummy, yummy in my tummy
Peanut butter is also yummy on toast for breakfast.
It's yummy, yummy, yummy,
in my tiny tiny tummy
Yummy, yummy, yummy!
Help make us NUMBER ONE !
Source: peanutbutterlovers.com
There are many claims about the origin of peanut butter. Africans ground peanuts
into stews as early as the 15th century. The Chinese have crushed peanuts into
creamy sauces for centuries. Civil War soldiers dined on 'peanut porridge.'
These uses, however, bore little resemblance to peanut butter as it is known
today.
In 1890, an unknown St. Louis physician supposedly encouraged the owner of a
food products company, George A. Bayle Jr., to process and package ground peanut
paste as a nutritious protein substitute for people with poor teeth who couldn't
chew meat. The physician apparently had experimented by grinding peanuts in his
hand-cranked meat grinder. Bayle mechanized the process and began selling peanut
butter out of barrels for about 6?? per pound.
Around the same time, Dr. John Harvey Kellogg in Battle Creek, Michigan, began
experimenting with peanut butter as a vegetarian source of protein for his
patients. His brother, W.K. Kellogg, was business manager of their sanitarium,
the Western Health Reform Institute, but soon opened Sanitas Nut Company which
supplied foods like peanut butter to local grocery stores.
The Kelloggs' patent for the "Process of Preparing Nut Meal" in 1895 described
"a pasty adhesive substance that is for convenience of distinction termed nut
butter." However, their peanut butter was not as tasty as peanut butter today
because the peanuts were steamed, instead of roasted, prior to grinding. The
Kellogg brothers turned their attention to cereals which eventually gained them
worldwide recognition.
Joseph Lambert, a Kellogg employee who had worked on developing food processing
equipment, began selling his own hand-operated peanut butter grinders in 1896.
Three years later, his wife Almeeta published the first nut cookbook, "The
Complete Guide to Nut Cookery" and two years later the Lambert Food Company was
organized.
In 1903, Dr. George Washington Carver began his peanut research at Tuskeegee
Institute in Alabama. While peanut butter had already been developed by then,
Dr. Carver developed more than 300 other uses for peanuts and so improved peanut
horticulture that he is considered by many to be the father of the peanut
industry.
C. H. Sumner was the first to introduce peanut butter to the world at the
Universal Exposition of 1904 in St. Louis. He sold $705.11 of the treat at his
concession stand and peanut butter was on its way to becoming an American
favorite!
Krema Products Company in Columbus, Ohio began selling peanut butter in 1908 ~
and is the oldest peanut butter company still in operation today. Krema's
founder, Benton Black, used the slogan, "I refuse to sell outside of Ohio." This
was practical at the time since peanut butter packed in barrels spoiled quickly
and an interstate road system had not yet been built.
In 1922, Joseph L. Rosefield began selling a number of brands of peanut butter
in California. These peanut butters were churned like butter so they were
smoother than the gritty peanut butters of the day. He soon received the first
patent for a shelf-stable peanut butter which would stay fresh for up to a year
because the oil didn't separate from the peanut butter.
One of the first companies to adopt this new process was Swift & Company for its
E.K. Pond peanut butter ~ renamed Peter Pan in 1928. In 1932, Rosefield had a
dispute with Peter Pan and began producing peanut butter under the Skippy label
the following year. Rosefield created the first crunchy style peanut butter two
years later by adding chopped peanuts into creamy peanut butter at the end of
the manufacturing process.
In 1955, Procter & Gamble entered the peanut butter business by acquiring W.T.
Young Foods in Lexington, Kentucky, makers of Big Top Peanut Butter. They
introduced Jif in 1958 and now operate the world's largest peanut butter plant ~
churning out 250,000 jars every day!
Help make us NUMBER ONE !
Cook Once, Eat Twice
Here's the scoop on the current theme:
Summer is here and who wants to spend hours in a hot kitchen cooking every day? How about recipes that allow you to "plan" for leftovers? What recipes do you
use that enable you to cook once and eat twice? If you double up on the meatloaf when you prepare it, what's your special recipe for using it in another meal?
We're going for recipes, so please don't send in a meatloaf recipe and say "fix sandwiches the next day". We're looking for creativity and originality, ok? Send us
those family keepers for dual-meal recipes for all to share here at A to Z Recipes. Make sure to try out my sampler and drop by the rules section
to ensure your submissions are acceptable.
Here's a sampler for you:
CRUSTY FRIED CHICKEN
1 (2-3 lb.) frying chicken, cut up
2 tbsp. milk
1 egg
2 tbsp. chopped parsley
1/2 cup cracker meal
1/2 cup finely ground salted peanuts
Salt and pepper to taste
Dip cut up chicken in thoroughly mixed egg-milk batter, then dip each piece in
combination of ground peanuts, cracker meal, salt, pepper and chopped parsley.
Be sure chicken is evenly coated with the peanuts and cracker crumbs.
Fry in hot oil in heavy frying pan till each piece is golden brown and tender.
Drain; serve piping hot with gravy made from pan drippings.
Gravy:
Drain fat from skillet; leaving brown pieces of peanut cracker crust in skillet.
Measure 2 tbsp. flour, blend well with 2 tbsp. fat in skillet, then add all at
once, 1 cup water. Stir constantly until gravy is of proper consistency. Season
to taste.
PEANUT BUTTER CHICKEN OVER RICE
(AFRICAN ORIGIN)
Fried chicken, approximately 1/2 cut in pieces
1 1/2 tbsp. peanut butter
1/2 sm. onion, diced
1 sm. tomato, diced
1 tbsp. butter
1 tbsp. oil
1 c. hot water
2 c. rice, cooked
Melt butter and oil into saucepan. Saut?© onion and tomato until soft and 1/2
tablespoon of peanut butter in saucepan. Add hot water and bring to a boil,
stirring constantly. Lower heat to a simmer, add chicken and continue to simmer
6 minutes. Cover and serve over cooked rice.
Please use this email link to submit a recipe for theme recipes: Cook Once, Eat
Twice
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no
later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If
the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the
remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for
posting.
The rules are:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require
a lot of editing or cleaning up (ALL caps or NO caps) or use non-standard measurements should not be submitted. Recipes without a name and location of
sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes
protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme Issues
The theme issue for Cook Once, Eat Twice has a deadline of June 24, 2005, and will be posted on July 2, 2005.
Please use this email link to submit a recipe for theme recipes: Cook Once, Eat
Twice
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
cake.
Please send your request using this link. Tell us some basic
information:
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You may include anything else you would like to share such as:
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This information will help us get to know you as well as help celebrate your special day. Knowing our a2z family, I am sure it will help others find shared interests
and make new friendships. Because of time constraints, only birthdays shared using the appropriate link and basic information will be considered.
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Our discussion forum at QuickTopic is where a2z??™ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is
expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser
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You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just select the button when you get there.
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Family Reunion Photos!
Our first one was
June 2004. Check out Leslie and Rusty's pics from
December 2004. The most recent gathering was held May
2005.
Help make us NUMBER ONE !
Q: Why did the fisherman throw peanut butter into the ocean?
A: To go with the jellyfish!
-- Submitted by: Carla, Age 10
DO YOU REMEMBER THIS ONE?
Peanut Butter
A peanut sat
On a railroad track,
His heart was all a-flutter,
Round the bend
Came number ten.
Toot! Toot! Peanut butter!
What did the grape say to the peanut butter?
???'Tis the season to be jelly???
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Kitchen Bestsellers from Amazon
Help make us NUMBER ONE !
SOUTHERN PEANUT BUTTER SOUP WITH PEPPER JELLY
Source: Peanutbutterlovers.com
2 tablespoons butter
2 tablespoons grated onion
1 celery branch, thinly sliced
2 tablespoons flour
3 cups chicken broth
1/2 cup creamy peanut butter
1/4 teaspoon salt
1 cup light cream
2 tablespoons roasted peanuts, chopped
1/2 cup hot pepper jelly
Melt butter in a saucepan over low heat; add onion and celery. Saut?© for about 5
minutes. Add flour and mix until well blended. Stir in chicken broth and allow
to simmer for about 30 minutes. Remove from heat, strain broth. Stir the peanut
butter, salt and cream into the strained broth until well mixed. Serve hot.
Garnish each serving with a teaspoon of chopped peanuts and a dollop of jelly.
Makes 4 servings.
PASTA LOCO
Source:
I Love Peanut Butter Cookbook
Who ever would've thought you'd be putting peanut butter on your pasta! Well,
guess what...if you don't tell anyone, they won't know. This is a true gourmet
topping for pasta. It's real easy to prepare and your friends will be amazed at
how delicious it is. They'll be even more amazed when you tell them that there's
peanut butter in it!
2 tbs corn oil
1/2 cup chopped onion
1 diced zucchini
1/2 cup chopped green pepper
16 oz can chopped tomatoes
1 tsp salt
1 tsp basil
1 tsp red pepper
1 clove minced garlic
1 bay leaf
1 tsp oregano
1/4 cup peanut butter
8 oz can tomato sauce
8 oz can kidney beans (drained)
1 lb cooked spaghetti
In a large pan, heat corn oil over medium heat. Add next 4 ingredients, stirring
occasionally. Cook 5 minutes until tender. Stir in next 9 ingredients and cover.
Stirring often, cook 30 minutes until flavors are blended. Serve over spaghetti.
Makes 6 servings.
FROZEN PEANUTTY POPS
Source: Skippy Peanut Butter
1/2 cup Skippy Peanut Butter
2 cups cold milk
1 package (3.8 ounces) vanilla instant pudding, you may substitute chocolate
pudding mix
In medium bowl, with wire whisk, blend all ingredients. Spoon pudding into
4-ounce waxed-coated paper cups or muffin pan lined with cupcake liners. Place
plastic spoons or popsicle sticks in center of each and freeze 4 hours or until
firm. To serve, peel off paper cups or cupcake liners.
PEANUT BUTTER MICE
Source: Epicurean.com
1/2 c. butter or margarine at room temperature
1 c. cream peanut butter
1/2 c. packed light brown sugar
1 lg. egg
1 tsp. vanilla
1/2 tsp. baking soda
1 1/2 c. all purpose flour
DECORATION:
Peanut halves
Red licorice laces cut in 3 inch lengths
Small round decors for eyes
Directions: Cream butter and peanut butter. Add sugar until fluffy. Beat in egg
and vanilla. Gradually beat in baking soda and flour. Chill 1 hour covered,
until firm enough to handle. Shape level tablespoon dough into balls. Taper each
ball at one end into a teardrop shape. Press one side flat. Place flat side down
2 inches apart on cookie sheets. Gently push 2 peanut halves in each for ears
and 2 pieces of candy for eyes. Make a 1/2 inch deep hole at tail end with a
wooden pick. Bake 8 to 10 minutes until firm. Remove to rack, insert licorice
tails and cool completely.
Makes 60.
CHOCOLATE PEANUT BUTTER SCONES
Source: Mass Recipes
2 cups flour
1/2 cup brown sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
3/4 cup peanut butter
1/4 cup milk
2 eggs
2 teaspoons vanilla
1/2 cup peanuts, chopped
1 1/2 ounces chocolate
Preheat oven to 375F. In a large bowl, stir together the flour, brown sugar,
baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them
over the flour mixture. With a pastry blender or two knives used scissors
fashion, cut in the butter until the mixture resembles coarse crumbs. In a small
bowl, stir together the peanut butter, milk, eggs, and vanilla. Add the peanut
butter mixture to the flour mixture and knead until combined.
Knead in the peanuts. Pat the dough out into a 1/2-inch thickness on a cutting
board. Using a floured 2-1/2-inch to 3-inch diameter crinkled round biscuit
cutter, cut out rounds from the dough. Gather the scraps together and repeat
until all the dough is used and there are 16 rounds. Place 8 of the rounds on an
ungreased baking sheet. Top each round with a piece of the chocolate and one of
the remaining circles of dough. Press the edges gently to seal. Bake for 17 to
19 minutes, or until lightly browned. Remove the baking sheet to a wire rack and
cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to
cool. Serve warm or cool completely and store in an airtight container.
Yield: 8 scones
Help make us NUMBER ONE !
PEANUT BUTTER COOKIES
Low-Fat version
Source: Pastrywhiz.com
Makes 4 dozen
1/2 cup reduced fat peanut butter
1/4 cup shortening
3/4 cup brown sugar
1 egg
3 Tbs. fat-free milk
1 Tbs. honey
1 Tbs. vanilla
1 2/3 cups flour
1 tsp. baking soda
1/4 tsp. salt
Preheat oven to 350 degrees
In a large bowl, mix peanut butter and shortening until creamed. Mix in brown
sugar. Then Beat in egg, milk, honey and vanilla. Mix in flour, baking soda and
salt.
Form a ball about the size of a teaspoon and place about 2" apart on cookie
sheet. with your fingers flatten, the cookies slightly. Bake at 350 degree for
about 10 minutes. Cool.
Nutrition info:
Cal: 60
fat: 2 g
Protein: 1.4 g
Carbs: 8 g
Help make us NUMBER ONE !
52437/84328_EasyPeanutButterCookies.jpg
erCookies.jpg">
EASY PEANUT BUTTER COOKIES
1 cup peanut butter
1 cup sugar
1 egg
Mix all together...form into balls...criss cross with a fork. Bake in pre-heated
350 degree oven for 8-10 minutes.
Makes about 2 dozen cookies??¦enough for me!
Help make us NUMBER ONE !
52437/84324_ChocolatePeanutButterFudge.jpg
ButterFudge.jpg">
CHOCOLATE PEANUT BUTTER FUDGE
Source: Outofthefryingpan.com
2 14 oz. cans sweetened condensed milk
1 cup peanut butter, chunky or smooth
2 cups peanut butter chips
2 cups semisweet chocolate chips
2 Tbsp. vanilla extract
Combine 1 can of sweetened condensed milk, peanut butter, peanut butter chips
and 1 Tbsp. vanilla in a glass bowl or measuring cup. Microwave for 1 minute.
Stir. Microwave for another minute, stirring every 20 seconds, or mixture is
smooth. Pour into a 8 X 8 X 2 cake pan lined with wax paper (including the
sides). Refrigerate for at least 15 minutes.
Combine 1 can sweetened condensed milk, chocolate chips and 1 Tbsp. vanilla and
melt according the instructions above. Pour over chilled peanut butter fudge.
Refrigerate for at least one hour. Remove from cake pan, discard wax paper and
cut into large or small pieces. Store in an airtight container at room
temperature or in the refrigerator.
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Peanut Butter Cookbook: 101 Recipes with Peanut Butter
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The Great American
Peanut Butter Book
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