PEANUT BUTTER
a good choice for the thrifty family
Peanut Butter is
Ready to eat
Easy to use
High in energy
Helps build muscle
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JUN 7 1971
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AT GRECNSBOI-IO
Try- • Peanut butter on toast for breakfast
• Celery stuffed with peanut butter
• Sandwiches of peanut butter and
sliced bananas or sliced apple
or cut up carrots or ra1s1ns
FNS-27 (Formerly C&MS-37)
U.S. Department of Agriculture· • Food and Nutrition Service • Agricultural Research Service
• Fluid milk made from nonfat
dry milk may be used in these
recipes.
• Use unsifted flour in these
recipes.
PEANUT BUTTER MEATBALLS
1 small onion
1 egg
112 cup peanut butter
1 pound ground beef
1 teaspoon salt
2 cups tomato sauce
1f2 cup water
Chop onion.
Beat egg in large bowl. Add onion, peanut
butter, ground beef, and salt. Mix well.
Shape into 18 meatballs.
Brown the meatballs in a heated fry pan.
Drain off fat.
Add tomato sauce and water. Cover and
boil gently 30 to 40 minutes.
Makes 6 servings, 3 meatballs each.
PEANUT BUTTER BREAD
1 % cups flour
1 tablespoon baking powder
1 teaspoon salt
% cup sugar
1 cup peanut butter
2 eggs
1 % cups fluid milk
Mix flour, baking powder, salt, and sugar
in a large bowl.
Mix in peanut butter with a fork until
crumbly. Set aside.
Beat eggs slightly and add milk.
Add milk mixture to flour mixture. Stir
just enough to mix. Fill a greased loaf pan
half full.
Bake at 350° F (moderate oven) about 1
hour.
CREAM OF PEANUT BUTTER SOUP
% stalk celery
% small onion
1 tablespoon fat (margarine or butter)
1 tablespoon flour
% cup peanut butter
1 cup fluid milk
2 cups chicken broth (see Note)
% teaspoon worcestershire sauce, if you like
Salt and pepper, as you like
Finely chop celery and onion.
Melt fat in large saucepan. Add cele1·y and
onion. Cook and stir until tender.
Mix in flour and peanut butter.
Add milk slowly, stirring until smooth.
Add rest of ingredients.
Bring to boiling, lower heat, stirring as
needed to keep from sticking. Cook and stir
1 minute longer.
Makes 6 sen:ings, % cup each.
Note: 2 chicken bouillon cubes and 2 cups
water may be used in place of chicken broth.
c_ (.
GRILLED PEANUT BUTTER-CHEESE
SANDWICHES
% cup peanut butter
1 2 slices bread
6 thin slices cheese
Margarine or butter for browning
Spread peanut butter on 6 slices of bread.
Top each one with a slice of cheese. Cover
with another slice of bread.
Spread a little margarine or butter in
heated fry pan. Put sandwiches in the pan.
Cook over low heat until cheese melts and
sandwiches are browned on one side.
Turn sandwiches putting a little more margarine
or butter under each. Brown other
side.
Makes 6 sandwiches.
• FRENCH TOASTED PEANUT BUTTER
SANDWICHES
% cup peanut butter
12 slices bread
3 eggs
% cup fluid milk
1f2 teaspoon salt
Margarine or butter for browning
Spread peanut butter on 6 slices of bread.
Put other 6 slices of bread on top to make
sandwiches.
Mix eggs, milk, and salt.
Dip sandwiches in egg mixture.
Spread a little margarine or butter in
heated fry pan. Cook sandwiches in the pan
over low heat until browned on one side.
Turn sandwiches, putting a little more
margarine or butter under each. Brown other
side.
Makes 6 sandwiches.
PEANUT BUTTER-RAISIN
SANDWICH SPREAD
% cup raisins
1 ~up peanut butter
Finely chop raisins.
Mix peanut butter and raisins.
Makes 11,4, cups sandwich spread.
PEANUT BUTTER PUDDING
2 tablespoons cornstarch
% cup sugar
1f2 teaspoon salt
% cup peanut butter
1 egg
2 cups fluid milk
1 teaspoon vanilla
Mix cornstarch, sugar, and salt in a pan.
Add peanut butter and mix until crumbly.
Beat egg. Put egg and milk in the pan.
Cook and stir over medium heat until mixture
thickens. Cook and stir 1 minute longer.
Stir in vanilla. Chill before serving.
Makes 6 servings, 1h cup each.
PEANUT BUTTER CAKE
2 cups flour
2 teaspoons baking powder
V2 teaspoon baking soda
1 teaspoon salt
1/2 cup peanut butter
% cup fat
1 1/2 cups brown sugar, packed
2 eggs
% cup fluid milk
1 teaspoon vanilla, if you like
Vanilla Cream Frosting (recipe follows)
Mix flour, baking powder, baking soda, and
salt. Set aside.
Mix peanut butter, fat, and sugar in a
large bowl until smooth.
Add eggs and beat well.
Add half of the flour mixture and half of
the milk. Beat 200 times.
Add rest of flour mixture and milk. Mix
until smooth. Add vanilla (if used).
Fill a greased baking pan half full.
Bake at 350° F (moderate oven) about 30
minutes until cake springs 'back when lightly
touched near center.
Frost with Vanilla Cream Frosting, if you
like.
VANILLA CREAM FROSTING
% cup fat (margarine or butter)
2 cups confectioners sugar
About 2 tablespoons fluid milk
1 teaspoon vanilla
Mix all ingredients, using 1 tablespoon of
the milk.
Mix in rest of milk, if needed, to make
frosting that will spread easily but not run
off cake.
Makes 1% cups frosting.
PEANUT BUTTER CHEWS
1 cup peanut butter
1 cup light corn syrup
1 cup nonfat dry milk (not instant) or 2
cups instant nonfat dry milk
1 cup confectioners sugar
Mix all ingredients together.
Press %-inch thick in a pan. Cut in pieces.
Chill before serving.
Makes 24 pieces.
PEANUT BUTTER PIE
2 eggs
1 cup light corn syrup
1 cup sugar
1f2 cup peanut butter
1 teaspoon vanilto
Unbaked 8-inch sit~gle pie crust
Beat eggs. Mix in corn syrup, sugar, peanut
butter, and vanilla. Pour into unbaked pie
crust.
Bake at 350° F (moderate oven) 45 to 50
minutes until top is browned and crisp. Cool
before serving.
PEANUT BUTTER COOKIES
2 112 cups flour
1f2 teaspoon salt
1f2 teaspoon baking soda
1 cup fat (margarine, butter, or shortening)
1 cup peanut butter
1 cup white sugar
1 cup brown sugar, packed
2 eggs
Mix flour, salt, and baking soda. Set aside.
Mix fat and peanut butter. Add both kinds
of sugar. Mix well. Add eggs and beat well.
Stir flour mixture into peanut butter mixture.
Drop dough from a teaspoon on baking
pan. Flatten with a fork.
Bake at 375° F (moderate oven) 10 to 15
minutes until lightly browned.
Makes 4 to 5 dozen cookies.
1z U. S. GOVERNMENT PRINTING OFFICE : 1971 0-387-885
Revised March 1971
Fllr sale by tho Superintendent of Documents, U.S. Government Printing Office
Washington, D.C. 20402- Price 10 cents
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