January 13, 2012

Irresistable Peanut Butter

Peanut Butter, it seems, shows up in every kind of food imaginable - sandwiches of many varieties, pasta and a host of Asian foods. Much like my aptly named granddog, Peanut, it seems to appeal to everyone. It goes well with pickles and potato chips, tastes great with chocolate and makes a darn good cookie. But there is a place to draw the line on things to mix with peanut butter, and in my opinion, that line comes right before salad. I'm not talking about a few peanuts tossed on top of a salad to add a little crunch. No, I'm talking about Peanut Butter Salad Dressing. The recipe reads like a list of things that go badly with peanut butter. Mustard? Cayenne pepper? Egg yolks? Really? Omitting the peanut butter, this dressing makes a sort of milky vinaigrette. Oh, yummy yum yum. And it cooks up like a pudding. Hmmm....might make a good "dessert" for April Fools' Day!

1 tsp. salt
2 TBS. flour
1 tsp. dry mustard
2 TBS. sugar
Dash of cayenne
1/4 cup vinegar
2 egg yolks
1 cup evaporated milk
2 TBS. peanut butter
Blend the salt, flour, mustard, sugar, cayenne; add the egg yolks, mix well; then add the milk. [Interesting run of punctuation, no?] Cook over boiling water until mixture thickens. Stir in the peanut butter, then the vinegar slowly. Thin with milk if too thick. Yield: 1-1/3 cups.
Food for the body for the soul, Moody Bible Institute, 1943 

No comments:

Post a Comment