Sean Dennis wrote to Dave Drum <=-

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

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