Subj : Re: 5/12 Nutty Fudge Day
To   : Sean Dennis
From : Dave Drum
Date : Sun May 14 2023 05:27:00

-=> Sean Dennis wrote to Dave Drum <=-

DD>   In an heavy saucepan over low heat, melt chips w/Eagle
DD>   Brand. Remove from heat; stir in remaining ingredients.

SD> I make peanut butter fudge in the microwave with just peanut butter,
SD> powdered sugar, and unsalted butter.  It's cheap and tastes pretty good
SD> to make without much effort.  I'll have to create a MM-formatted recipe
SD> one of these days...

I've had peanut butter fudge. I am, to say the least (and something
that's acceptable in the echo) not a fan. My main use for peanut butter
is as a snack/lite supper. I buy ALDI Ritz cracker clones and will make
4 peanut butter "sandwches" using crunchy peanut butter. After trying
all of the "house brand" peanut butters available to me I have settled
on HY-VEE's crunchy. Fortunately my George Washingtons handle "crunchy"
very well. Unless I get a nut fragment under the upper plate.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Peanut Sauce Chicken
Categories: Oriental, Poultry, Nuts, Chilies, Vegetables
     Yield: 4 Servings

     3 tb Peanut oil
     1 lb Chicken; in medium cubes
     2 cl Garlic; minced
     1 tb Minced fresh ginger root
   1/2 c  Preserved radish
     4    Sq. canned firm bean curd *
     2    Green onions

MMMMM---------------------------SAUCE--------------------------------
     2 tb Crunchy peanut butter
     1 tb Dark soy sauce
     1 tb Cider vinegar
     2 tb Sesame oil
     2    Dried, hot, red chilies
     2 ts Sugar
   1/3 c  Stock
   1/2 ts Msg (if you must)

 * I use another 12 oz of meat in place of the tofu - UDD

 Soak radish in warm water for 45 minutes. Cut chicken in
 1/2" cubes. Drain & rinse canned bean curd; cut into 1/2"
 cubes. (If using fresh bean curd, wrap it in clean dish
 towel and press it for 1 hour to make it more firm. Wrap
 it tightly & use about a 5-pound weight.) Drain radish &
 cut into 1/2" cubes. Cut green onions, including tops,
 in 2" lengths.

 SAUCE: In a cup, cream together peanut butter and soy
 sauce. Slowly mix in remaining sauce ingredients. Set
 aside.

 STIR-FRYING: Add oil to hot wok. When oil starts to
 smoke, add meat. Stir-fry for about 1 minute. Add garlic
 & ginger; stir-fry for another 30 seconds. Transfer meat
 to saucepan; add peanut sauce; heat & simmer for 15
 minutes, adding onions about mid-way. Skim off excess
 oil. Add more stock if sauce thickens.

 STEAMING: In Chinese steamer, steam radish & bean curd
 on its serving plate for 15 minutes, just prior to
 serving. When ready to serve, drain water off plate,
 and top vegetables with chicken & peanut sauce.

 NOTE: This works well with pork, also - UDD

 From: http://www.orientalfood.com

 Uncle Dirty Dave's Kitchen

MMMMM

... You're a Redneck if truckers tell your wife to watch her language.
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