By Linda Masters
Special to GUIDON

As the calendar turns to November, our thoughts gravitate to Thanksgiving. But, there’s more to celebrate this month than turkey and dressing — November is National Peanut Butter Lovers Month.

Did you know:

Peanuts are legumes, not nuts?

Peanut butter is a good source of protein and contains magnesium, folate and niacin?

Americans eat 3 pounds of peanut butter per person per year?

Two peanut farmers have been elected president: Thomas Jefferson and Jimmy Carter?

One acre of peanuts will make 30,000 peanut butter sandwiches?

 W.K. Kellogg of Kellogg cereal fame is credited with the first peanut butter-making process, and it was called “nut meal?”

Do you remember the thrill of opening your lunch box at school to find a delicious peanut butter and jelly sandwich? Making a sandwich is the main use for peanut butter in the U.S.

Beyond those peanut butter-and-jelly sandwiches we all love so much, here are a few recipes for using peanut butter in several different ways:

 

Southern Peanut Butter Soup with Pepper Jelly

2 tablespoons butter

2 tablespoons grated onion

1 celery stalk, 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. Sauté for about 5 minutes, or until translucent. Add flour and mix until well blended. Stir in chicken broth and allow to simmer 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.

Serves 4.



Chinese Chicken Salad with Ginger Peanut Dressing

Salad:

2 cups fresh spinach leaves

4 cups romaine lettuce leaves (or 1 bag European or Asian salad mix)

1 cup carrots, julienned

1 cup broccoli flowerets

2 cups Chinese cabbage, thinly sliced

3 cups assorted pea pods, bean sprouts and water chestnuts

1 chicken breast, cooked and cut into thin strips

Dressing:

3/4 cup seasoned rice wine vinegar

2 tablespoons apple juice concentrate

2 tablespoons reduced-sodium soy sauce

1 tablespoon minced ginger root or 1/4 teaspoon dried ground ginger

1 clove garlic, minced

1/3 cup creamy peanut butter

Mix spinach, romaine, carrots, broccoli, Chinese cabbage and vegetables. Top with chicken strips.

For dressing, combine  vinegar, apple juice concentrate, soy sauce, ginger and garlic. Mix well. Heat  peanut butter in the microwave until it has a liquidlike consistency. Whisk peanut butter into the dressing. Pour dressing over the salad.

Serves 4.

 

Thai Peanut Sauce

2 tablespoons natural peanut butter

2 tablespoons coconut milk

1 tablespoon lime juice

1 tablespoon soy sauce

1/8 teaspoon red Thai curry paste

1/8 teaspoon chili paste

2 teaspoons sugar or sugar substitute

Whisk everything in a small bowl until smooth and creamy.

Serve as a dipping sauce for chicken or other meats or stir into hot noodles. The sauce has the best consistency when served at once but it can be warmed in the microwave if done slowly and whisked well after heating. 

Peanut Butter Bars

Bars:

1/2 solid shortening

1/2 cup sugar

1/2 cup brown sugar

1/3 cup peanut butter

1/2 teaspoon vanilla

1 egg

1/4 cup milk

1 cup flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup rolled oats

Topping:

2 cups confectioners’ sugar

1/4 cup cocoa

1 teaspoon melted butter

2-3 tablespoons boiling water

1/2 teaspoon vanilla

Glaze:

2 tablespoons butter

1 cup confectioners’ sugar

2-3 teaspoons milk

Cream shortening with sugars. Add peanut butter, vanilla, egg and milk. Sift flour with soda and salt. Stir in rolled oats. Spread mixture into a 13-by-9-by-2-inch baking pan. Bake at 350 degrees for 20-25 minutes. Remove from oven and cool.

Combine ingredients for topping and spread over cooled bars.

For glaze, heat butter in a saucepan until it turns brown. Stir in sugar and milk, stir until smooth and drizzle over bars.

(Editor’s note: Masters writes for the Mountain Home, Ark. Baxter Bulletin. E-mail her your comments ore recipes at This e-mail address is being protected from spam bots, you need JavaScript enabled to view it or visit myGuidon.com/food.)