The Melting Pot 2.0

home *** CD-ROM | disk | FTP | other *** search

/ The Melting Pot 2.0 / The Melting Pot 2.0.iso / rdytrd / pnbtr.txt < prev next >

Wrap

Text File | 1993-07-24 | 29KB | 637 lines

---------- Recipe via Meal-Master (tm) v7.01 Title: Peanut butterscotch cookies Categories: Cookies Servings: 48 1/2 c Butter softened 1 ts Baking soda 3/4 c Packed brown sugar 1 c Salted peanuts 1/2 c Chunky peanut butter 6 oz Semi-sweet chocolate chips 2 Eggs 6 oz (or) butterscotch chips 1 1/2 c Flour 1. Preheat oven to 350. Cream butter and brown sugar until light and fluffy. Add peanut butter and eggs. Mix well. Stir in flour and baking soda and blend well. Add peanuts and chips. Mix just until blended. 2. Drop by rounded teaspoonfuls two inches apart onto ungreased cookie sheet. 3. Bake 9-12 minutes or until golden brown. Remove right away from cookie sheet and cool on wire rack. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v7.01 Title: Peanut butter Rocky Road Categories: Desserts Servings: 8 6 oz (1 pk) semisweet choc. chips 3 c Miniature marshmallows 6 oz (1 pk) butterscotch chips 1/2 c Salted peanuts 1/2 c Peanut butter Place Chocolate chips, butterscotch chips, and peanut butter in 2-Qt bowl. Microwave uncovered on high (100%) until softened, 2 to 2 1/2 minutes. Stir until melted and smooth. Mix in marshmallows and peanuts until evenly coated. Spread in buttered square baking pan 8 x 8 x 2-inches. Refrigerate until firm, at least 1 hour. Cut into bars, 2 x 1-inch. Makes 32 bars. ----- ---------- Recipe via Meal-Master (tm) v7.01 Title: Peanut Chili Dip Categories: Dips Servings: 4 1/3 c Peanut butter (any variety) 2 ts Honey 3 tb Water 2 x Cloves garlic, finely minced 2 tb Soy sauce 1 tb Chili powder 2 tb Lemon juice 1 ds Crushed dried red pepper GARNISH: finely chopped peanuts and dash of paprika, optional. Stir peanut butter and water into a paste and add other ingredients, mixing well. Spoon into serving bowl. Garnish. Makes 2/3 cup This dip is perfect with bland crackers, or with a variety of fresh vegetables, such as carrots, broccoli, green or red pepper, or cauliflower. NOTE: Add more water if your peanut butter is too firm. ----- ---------- Recipe via Meal-Master (tm) v7.01 Title: Pork in Hot Peanut Sauce Categories: Chinese, Pork Servings: 4 3 tb Peanut oil 2 tb Crunchy peanut butter 1/2 lb Pork butt 1 tb Dark soy sauce 2 Cloves garlic; minced 1 tb Cider vinegar 1 tb Minced fresh ginger root 2 tb Sesame oil 1/2 c Preserved radish 2 Dried hot red chili peppers; 4 Sq. canned firm bean curd 2 ts Sugar 2 Green onions 1/3 c Stock -----------sauce------------ 1/2 ts Msg (optional) ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++ Soak radish in warm water for 45 minutes. Cut pork into 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, into 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 pork. Stir-fry for about 1 minute. Add garlic & ginger; stir-fry for another 30 seconds. Transfer pork 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 pork & peanut sauce. ----- ---------- Recipe via Meal-Master (tm) v7.01 Title: Unusual Chinese Grilled Shortribs Categories: Chinese, Beef, Barbq Servings: 4 4 Large, meaty shortribs 1/2 tb Black pepper (fresh cracked) 1/3 c Oriental toasted sesame oil 1/2 c Rice sherry wine 4 1/2 tb Peanut butter 1/2 Fresh ginger root 4 tb Brown sugar 2 Large garlic cloves (minced) 2 1/4 tb Curry powder 10 Green onions 3/4 c Soy sauce Make shortribs into short, flat strips. Begin by placing rib fat-side-up on cutting board and cut 1/4" high layer almost (but not through) the bottom-most section of the rib. Turn meat over and continue to make 1/4" layers until the rib is completely layered and is now one long strip. Using the edge of a Chinese knife or otehr flat surface, pound meat until it is off an even thickness. NOTE: Chill the meat well. This cutting method will not work well on room temperature ribs. MARINADE: (Curry Based Blender Sauce) Blend all liquid ingredients in a blender for about 15 seconds at "Blend" speed. Grate the fresh ginger root and combine with the minced garlic. Mince the white (only) portion of the green onions. Add all ingredients to blender mixture and operate on "low" for about 45 seconds. Rub suace onto butterflied ribs and refridgerate for 2 or more hours. NOTE: This sauce is excellent for chicken, too. Place ribs on grill, basting often with sauce until done, about 30 minutes depending on heat of grill. Watch carefully to determine when done. ----- ---------- Recipe via Meal-Master (tm) v7.01 Title: Peanut Chicken Wings Categories: Appetizers, Poultry Servings: 15 50 Chicken wings 1/4 c Prepared mustard 2 12 oz bottles beer 3/4 ts Salt 1 c Molasses 2 1/2 tb Chili powder 3/4 c Peanut butter, creamy style 1/4 c Chopped parsley for garnish 1/2 c Lemon juice 1 1/2 Lemons for garnish 1/2 c Worcestershire sauce Preheat oven to 450. Get rid of the wing tips and cut each wing into two pieces. Combine remaining ingredients except parsely and lemon in a saucepan. Over low heat cook for about 15 minutes until reduced and thickened to the consistency of thick gravy. Place wings in a shallow baking pan and cover with sauce, making sure each is well coated. Bake for 15-20 minutes. Garnish with the green and yellow stuff. ----- ---------- Recipe via Meal-Master (tm) v7.01 Title: Chicken Sate Categories: Poultry, Thai Servings: 4 ----------------------------------CHICKEN---------------------------------- 1 ts Powdered tumeric -cut into 1-by-4 inch strips 1/2 ts Salt -not more than 1/4 inch 1/2 c Unsweetened coconut milk -thick. 1 lb Boned & skinned chicken Bamboo skewers -breasts, trimmed of fat, --------------------------------PEANUT SAUCE-------------------------------- 1 1/2 inch piece fresh ginger, 1/3 c Unsweetened coconut milk -peeled & minced -chicken broth, or water 2 Serrano chilies, 3 tb Fresh lime or lemon juice -seeded and minced. 2 tb Fish sauce or soy sauce 1 Clove garlic, minced 1 ts Granulated sugar,or 2 taste 2 Green onion, minced 1/4 c Chopped fresh cilantro 1/3 c Creamy peanut butter TO MAKE SATE: Combine turmeric, salt, and coconut milk in bowl. Add chicken strips, tossing to coat. Cover and refrigerate 2 hours. Meanwhile soak bamboo skewers in cold water and prepare Peanut sauce. TO MAKE PEANUT SAUCE: Combine ginger, chilies, garlic and green onions in mixing bowl. Whisk in peanut butter, coconut milk, lime juice, fish sauce and sugar. Taste and adjust seasoning - sauce should be sweet and salty. Sprinkle with cilantro. Makes about 1 cup. TO ASSEMBLE: Drain chicken and thread strips onto skewers. Cook on grill over hot coals or under broiler until just cooked through, 1 or 2 minutes per side. ----- ---------- Recipe via Meal-Master (tm) v7.01 Title: Peanut Butter Cookies Categories: Cookies Servings: 48 3/4 c Margarine or butter, 2/3 c Peanut butter -softened (1 1/2 sticks) 1 Egg 2/3 c Plus 3 tb granulated sugar 1 ts Vanilla -divided 1 2/3 c All-purpose flour 2/3 c Firmly packed brown sugar 1/2 ts Baking soda Combine margarine, 2/3 cup granulated sugar and brown sugar in a mixing bowl; beat until creamy. Stir in peanut butter, egg and vanilla; mixing until well-combined. Stir in flour and baking soda; mix well. Shape dough into 1-inch balls, then roll in 3 to 4 tb sugar, coating thoroughly. Place 2 inches apart on ungreased baking sheets. Bake in a 350-degree oven for 10 to 12 minutes or until golden brown. Remove from baking sheets; make crosshatch marks with fork; cool on wire racks. ----- ---------- Recipe via Meal-Master (tm) v7.01 Title: Peanut Butter & Chocolate Squares Categories: Desserts Servings: 24 1 1/3 c Peanut butter, 2 Egg whites -smooth or crunchy style 1 1/4 c Chopped walnuts, divided 2/3 c Granulated sugar 5 1.65oz milk chocolate bars 2 tb All purpose flour Preheat oven to 325 degrees. In a medium mixing bowl, combine peanut butter, sugar, flour and egg whites; stir in 3/4 cup of the walnuts. Spread mixture in a lightly greased 9-by-13-inch pan. Bake for 10 to 12 minutes or until lightly browned along the edges. Meanwhile, break chocolate into 1 to 2 inch pieces. Remove cookies from oven; immeadiately place chocolate on top of cookies. Return to oven and cook 1 minute more. Remove from oven; spread melted chocolate over tops of the cookies and then sprinkle with the remaining walnuts. Cut into squares while warm. ----- ---------- Recipe via Meal-Master (tm) v7.01 Title: Chutney Peanut Butter Canapes Categories: Appetizers Servings: 1 3/4 c Chunky-style peanut butter 1 1/2 c Major Grey's chutney, 1 pk Cream cheese (3oz) -finely chopped 1/8 ts Seasoned salt Toasted rye bread slices, 1/4 c Dry red wine -crusts removed 1/4 ts Worcestershire Blend well the peanut butter, cream cheese, salt, wine worcestershire and chutney. Spread on toast. Cut into individual triangles or fingers. Makes 2 cups of spread. ----- ---------- Recipe via Meal-Master (tm) v7.01 Title: P-Nutty Muffins Categories: Muffins Servings: 12 1 2/3 c All-purpose flour 1/3 c Peanut butter 2 ts Baking powder 1/2 c Granulated sugar 1 ts Ground cinnamon 2 Eggs 1/2 ts Ground nutmeg 2/3 c Sour cream 1 Ripe banana Preheat oven to 400 degrees. Place paper liners in muffic tin, set aside. Combine flour, baking powder, cinnamon, and nutmeg in medium bowl. Toss to blend with fork. Set aside. Peel banana, break it into small pieces, and set aside on wax paper. In large mixing bowl, combine peanut butter and sugar. Mix at medium speed to blend. Stop when necessary to scrape sides of bowl with rubber spatula. Add eggs and blend. Add banana and blend. Add flour mixture in two stages and mix until it is completely incorporated. Don't overmix. Add sour cream and blend. Spoon batter into muffin cups until they are about 3/4 filled. Bake for 25 minutes. Remove from oven and cool on wire rack for 10 minutes. Munch em up guys! ----- ---------- Recipe via Meal-Master (tm) v7.01 Title: Peanut butter chip cookies Categories: Cookies Servings: 48 1/2 c Butter softened 3/4 c Packed brown sugar 1/2 c Chunky peanut butter 2 Eggs 1 1/2 c Flour 1 ts Baking soda 1 c Salted peanuts 6 oz Semi-sweet chocolate chips 6 oz (or) butterscotch chips 1. Preheat oven to 350. Cream butter and brown sugar until light and fluffy. Add peanut butter and eggs. Mix well. Stir in flour and baking soda and blend well. Add peanuts and chips. Mix just until blended. 2. Drop by rounded teaspoonfuls two inches apart onto ungreased cookie sheet. 3. Bake 9-12 minutes or until golden brown. Remove right away from cookie sheet and cool on wire rack. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v7.01 Title: Peanut Butter Crunchies Categories: Cookies Servings: 4 1 c Packed Brown Sugar 1 c Margarine or Butter,Softened 2/3 c Crunchy Peanut Butter 1 Large Egg 1 ts Vanilla 1 1/2 c Unbleached All-purpose Flour 1/2 ts Baking Soda 1/4 ts Salt 3/4 c Crushed Whole Wheat Flakes Mix brown sugar, margarine, peanut butter, egg and vanilla. Stir in flour, baking soda and salt. Cover and refrigerate at least 2 hours. Heat oven to 350 degrees F. Shape dough into 1-inch balls; roll in cereal. Place about 2 inches apart on ungreased cookie sheet. Bake until almost no indentation remains when touched, 12 to 13 minutes. Makes about 4 1/2 dozen. ----- ---------- Recipe via Meal-Master (tm) v7.01 Title: Safari Supper Categories: Ground meat, Beef Servings: 8 1 1/2 lb Ground beef 1 Medium onion,sliced 1 c Uncooked regular rice 2 1/2 c Water 2 ts Instant chicken bouillon 1 ts Curry powder 1/2 ts Salt 1/4 ts Ginger 1/4 ts Cinnamon 3 tb Chunky peanut butter 1 tb Honey 1/2 c Raisins Cook and stir meat and onion in large skillet until onion is tender. Drain off fat. Stir in remaining ingredients. TO COOK IN SKILLET: Heat mixture to boiling. Reduce heat; cover and simmer, stirring occasionally, until rice is tender, about 35 minutes. (A small amount of water can be added if necessary.) TO COOK IN OVEN: Turn mixture into ungreased 2-quart casserole. Cover and bake in 350' oven, stirring occasionally, until rice is tender, 50 to 60 minutes. (A small amount of water can be added if necessary.) ----- ---------- Recipe via Meal-Master (tm) v7.01 Title: INDONESIAN CHILI PEANUT SAUCE Categories: Sauces, Thai Servings: 12 2 tb Oil 2 tb Karo, light or dark 1 ts Garlic; minced 1 tb Black soy sauce 1/2 c Peanut butter 2 tb Sesame oil 1/2 c Chicken stock or broth Red pepper; to taste 2 tb Cider vinegar Heat oil in a pan; add garlic and sauté 30 seconds. Add peanut butter, and stir until blended. Add the rest of ingredients. Heat, stirring constantly with a whisk, until the sauce is smooth and just beginning to boil. Serve. Variation: Add 1/2 a very ripe, thoroughly mashed banana just before serving. ----- ---------- Recipe via Meal-Master (tm) v7.01 Title: MOO SATE Categories: Beef, Thai Servings: 4 ------------sate------------ ----peanut dipping sauce---- 2 lb Beef; thinly sliced 1 c Peanut butter 3 tb Curry powder 1 c Coconut cream 1/2 ts Ground chilies 1 tb Lemon juice 2 Garlic clove; minced 1/4 c Soy sauce 2 Onion, large; minced 1 tb Worcester sauce 4 tb Lemon juice 2 x Tabasco sauce; dash 1 tb Honey 1/4 ts Salt Slice the meat into thin strips, no more than 1/4" thick and about 1" wide. Make strips paper-thin if possible. Mix curry powder, chilies, garlic, onions, salt, lemon juice, and honey in a large bowl. Add the meat strips and toss well to cover with the marinade. Thread meat strips on bamboo skewers, 3 or 4 pieces per skewer. Make sure that plenty of onion and garlic bits cling to the meat. Arrange skewers of meat in a dish, cover with any remaining marinade, and refrigerate while making the sauce. Brown or grill the meat skewers and serve with the warmed peanut butter sauce for dipping. Sauce: Blend all ingredients together well to make a smooth sauce. Keep refrigerated, but warm before serving. ----- ---------- Recipe via Meal-Master (tm) v7.01 Title: PETJEL TERONG (Eggplant in Savory Sauce) Categories: Vegetables, Thai Servings: 6 2 Eggplant, large 1 tb Sambal badjak 1/4 c Vinegar, white 2 tb Peanut butter, smooth 1/4 c ;water 1/2 ts Vinegar, white 1/2 ts Salt 1/2 ts Salt Oil; for deep frying 1 c Coconut milk ----------sauce-------- Calories per serving: 200 Fat grams per serving: 3 Approx. Cook Time: 1:30 Peel the eggplants (optional) and slice them crosswise 1/2" thick, then cut into quarters. Arrange the slices in a shallow dish. Combine the vinegar, water and salt, stirring well to dissolve the salt, and pour over the eggplant slices. Let stand for one hour, then remove the eggplant slices from the solution and pat dry with paper toweling. Heat oil in a wok to a depth of two inches until very hot (375 F). Deep-fry the eggplant slices, a few at a time, until light brown. Remove with a slotted spoon and drain on paper toweling. To make the sauce, combine all of the ingredients in a saucepan, bring to a gentle boil and simmer, stirring frequently, until the sauce thickens slightly. Arrange the eggplant slices in a shallow dish and pour the sauce over them. ----- ---------- Recipe via Meal-Master (tm) v7.01 Title: SAUS KACANG Categories: Sauces, Thai Servings: 8 Pan drippings 3 1/2 tb Peanut butter, crunchy 1 Thai chile 1 ts Salt 1/2 Onion 3 tb Tamarind water 1 Garlic clove 1 c Coconut milk 1/4 ts Shrimp paste Calories per serving: 67 Fat grams per serving: 4 Approx. Cook Time: 0:15 Grind together pepper, onion, garlic, & shrimp paste. Fry together in a little vegetable oil until the onion is golden. Add the pan drip- pings. Add the peanut butter, salt, and tamarind water. Stir and cook, adding coconut milk, until the sauce is the consistency of thick gravy. ----- ---------- Recipe via Meal-Master (tm) v7.01 Title: Chicken With Peanut Butter Sauce Categories: Poultry Servings: 4 3 lb Chicken, cut into 2 tb Tomato sauce -serving pieces, or just 3 c Chicken broth -use boned, skinned breasts 1/2 tb Chopped parsley Salt & pepper to taste 1/2 tb Thyme 3 tb Oil 2 Bay leaves 2 Onions, sliced 1 c Peanut butter 1 1/4 ts Curry powder Season chicken with salt and pepper. Heat oil in frying pan and brown chicken pieces on all sidea. Transfer chicken to large pot and keep warm. Add onions to frying pan and saute until translucent. Add curry powder and tomato sauce. Stir until smooth, then add 1 cup broth. Bring to a boil. Add parsley, thyme, and bay leaves. Pour mixture over chicken pieces. Simmer for 1 hour, or until chicken is tender. Combine peanut butter with 2 cups broth over low heat. Season with salt and pepper. When sauce is smooth, pour over chicken. Simmer for 10 to 15 minutes more. Serve with rice. ----- ---------- Recipe via Meal-Master (tm) v7.01 Title: Far East Peanut Dipping Sauce Categories: Dips, Chinese Servings: 2 1 tb Soy Sauce 1 tb Sesame Oil 4 ts Water 1 ts Chili Paste With Garlic 2 ts Rice Wine Vinegar 1/8 ts Cayenne Pepper 1 c Peanut Butter; Chunky 1/4 c Mayonnaise Mix the soy sauce and vinegar together and set aside. Put the peanut butter in a bowl and mix in the sesame oil, blending thoroughly. Then mix in the chili paste and cayenne pepper, blending well. Add the soy sauce blending well. Blend in the mayonnaise and serve at room temperature. Makes 1 1/4 cups of dipping sauce. SUGGESTED DIPPERS: Beef Satay, Shrimp, Crayfish, Sesame Crackers, Scallions, Cherry Tomatoes, Snow Peas ----- ---------- Recipe via Meal-Master (tm) v7.01 Title: Spicy Peanut Yogurt Dip Categories: Dips Servings: 2 1/4 c Peanut Butter 1 1/4 ts Cayenne Pepper 1 c Plain Yogurt 1/8 ts Pepper 1 ts Coriander; Ground Blend the peanut butter and yogurt together, mixing until smooth. Add all of the other ingredients, blending well. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Seafood, Kiwi, Plums, Saltines ----- ---------- Recipe via Meal-Master (tm) v7.01 Title: Orange Peanut Butter Bread Categories: Breads Servings: 1 1/2 c Peanut butter 2 c Sifted all-purpose flour 2 tb Salad oil 1/2 ts Salt 1 1/3 c Orange juice 1 tb Baking powder 1 Egg 1 tb Grated orange rind 3/4 c Sugar Beat peanut butter until fluffy. Gradually add salad oil and orange juice, beating until smooth. Beat in egg and sugar. Sift together flour, salt and baking powder; stir into peanut butter mixture, blending well. Stir in orange rind. Turn one greased 9x5x3-inch loaf pan and bake in 350 degree oven for 1 hour 15 minutes. Makes yer basic one nice loaf, pal. ----- ---------- Recipe via Meal-Master (tm) v7.01 Title: Chicken In Mole Sauce Categories: Poultry, Mexican Servings: 8 1 Chipotle Chile; Dried 1 1/2 ts Oregano; Ground 1/4 c Shortening Or Lard 1 1/2 ts Cocoa 2 tb Red Chiles; Ground 1/2 ts Anise Seed 2 c Chicken Broth 1/4 ts Cinnamon; ground 4 Flour Tortillas; * 1/4 ts Cloves; Ground 1/4 c Tomato Sauce 1/4 ts Nutmeg; Ground 1/4 c Onion; Chopped, 1 small 1/4 ts Allspice; Ground 1 tb Raisins 1/4 ts Ginger; Ground 1 tb Almonds Or Walnuts; Chopped 1/4 ts Cumin; Ground, OR 1 tb Sesame Seed 1/2 ts Cumin Seed 1 tb Pumpkin Seeds; Shelled 1 c Chicken Broth 1 tb Peanut Butter 8 Chicken Breast Halves; ** 1 1/2 ts Sugar * Flour tortillas should be 7 to 8-inches in diameter and be cut into ** Chicken breast halves should be boneless and the total weight should Cover chile with warm water. Let stand until softened, about 1 hour. Drain and finely chop. Heat shortening in 3-quart saucepan over medium heat until hot. Cook and stir ground red chiles in shortening until brown (add about 1/4 t water to prevent scorching if necessary); cool. Stir in 2 cups of chicken broth. Stir in remaining ingredients except the remaining 1 cup of broth and chicken. Heat to boiling; reduce the heat and cover. Simmer 30 minutes, stirring occasionally; cool. Place a small amount of the sauce into a blender container. Cover and blend on high speed until smooth. Repeat with the remaining sauce. Heat 1 cup of the sauce and the remaining chicken broth in a 12-inch skillet; reduce the heat. Place the chicken, skin sides up, in a single layer in the skillet. Cover and simmer until done, about 1 hour. Remove chicken to serving dish and keep warm. Measure the cooking liquid. In skillet combine 1 cup of the cooking liquid with the remaining sauce and heat to boiling, stirring constantly, and pour over the chicken. ----- ---------- Recipe via Meal-Master (tm) v7.01 Title: Chocolate Peanut Shake Categories: Chocolate, Desserts Servings: 1 3 tb Chocolate syrup Milk 1 tb Peanut butter 1 lg Scoop vanilla ice cream Put syrup and peanut butter into a shaker. Fill with cold milk; shake vigorously. Top with scoop of ice cream. Or, blend all in a belnder. ----- ---------- Recipe via Meal-Master (tm) v7.01 Title: Chocodiles Categories: Dad, Bars & squa, Kids Servings: 40 1 1/4 c Brown sugar; firmly packed 2 1/4 c Flour; all purpose 1/2 c Butter 1/2 ts Salt 1/2 c Shortening Topping: 1/3 c Peanut butter; crunchy 1 c Chocolate chips; semisweet 1 ts Vanilla 1/2 c Peanut butter; crunchy 1 Egg 1 1/2 c Corn flakes, slightly crushe Fat grams per serving: Approx. Cook Time: :15 Preheat oven to 350F.In large bowl, combine all cookie ingredients except flour and salt; blend well. Stir in flour and salt; mix well. Press dough into ungreased square cake pan. Bake 15 to 20 minutes till lightly golden brown. Cool slightly. In medium saucepan, melt chocolate chips over low heat. Stir in 1/2 cup peanut butter and corn flakes. Spread over slightly cooled base. Cool slightly and cut into bars. from the Toronto Star ----- ---------- Recipe via Meal-Master (tm) v7.01 Title: Chocolate No Bake Cookies Categories: Cookies, Heritage, Kids Servings: 1 1/2 c Butter 1/2 c Peanut butter 2 c Sugar 3 c Oatmeal or: 1/2 c Water 1 c Coconut 2 tb Cocoa Mix butter, sugar, water and cocoa together, bring to a boil for 30 seconds. Remove from heat and add peanut butter, oatmeal or coconut. Drop on wax paper and let harden. one of my grandmother's recipes ----- ---------- Recipe via Meal-Master (tm) v7.01 Title: No Bake Special K Candies Categories: Kids, Heritage, Candy Servings: 1 1/2 c Butter 1/2 c Peanut butter 2 c Sugar 3 c Oatmeal or: 1/2 c Water 1 c Coconut 2 tb Cocoa Mix butter, sugar, water and cocoa together. Bring to a boil for 30 seconds. Remove from fire and add peanut butter, oatmeal or coconut. Drop on wax paper and let harden. a recipe from my childhood ----- ---------- Recipe via Meal-Master (tm) v7.01 Title: Buckeyes Categories: Treats, Chocolate Servings: 1 2 c Crunchy peanut butter (gener 1 c Confectioners sugar -ic works fine) 1/4 c Butter (at room temperature) Mix well, roll into small balls and dip in mixture of 6 oz chocolate chips (melted) and 1/4 stick of parafin. let stand on rack for chocolate to drip off and firm up. Alternatively, and lots quicker, pat peanut butter mixture into a buttered pan, and top with melted chocolate chips, mark into SMALL squares before chocolate gets totally firm. After standing overnight cut. These taste just like the Reese's cups, and keep well in an airtight cannister. -----