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Humble peanut one of world’s oldest foods

This week's recipes include Peanutty Salmon Ball, Peanut Butter Apple Muffins and Frozen Peanut Butter Pie
FromTheKitchen_withJoyceWalter
From the Kitchen by Joyce Walter

The Peanuts and Popcorn Cookbook, published in 1977, traces the history of the peanut and the rise of this legume to today’s popularity.

Peanuts may be eaten as snack food, transformed into varieties of peanut butter, and according to research by Dr. George Washington Carver peanuts help revitalize the soil. Carver also discovered more than 300 uses for the peanut, shell and plant foliage. 

This week’s recipes offer three suggestions for their use.

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Peanutty Salmon Ball

1-16 oz. can salmon
1-8 oz. pkg. cream cheese
1 tbsp. lemon juice
2 tsps. grated onion
1 tsp. prepared horseradish
1/4 tsp. salt
1/4 tsp. liquid smoke
1 cup finely chopped peanuts
1 tbsp. minced fresh parsley

Drain and flake the salmon, removing skin and bones.

Combine cream cheese, lemon, onion, horseradish, salt and liquid smoke. Mix thoroughly. Chill several hours.

When ready to serve, add the peanuts. If the mixture is quite stiff, peanuts may have to be worked in as mixture is shaped into a ball. Roll in parsley and serve with crackers. Wrap any leftovers in a clear wrap and store in refrigerator for several days.

• • •

Peanut Butter Apple Muffins

2 cups all-purpose flour
4 tsps. baking powder
3/4 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 cup shortening
1/4 cup peanut butter
6 tbsps. granulated sugar
1 egg
1 cup milk
3/4 cup chopped raw apple

Sift together flour, baking powder, salt, 1/2 tsp. cinnamon and the nutmeg.

Cream shortening and peanut butter together thoroughly. Gradually add 4 tbsps. sugar. Beat until fluffy.

Add egg and beat well. Stir in milk and apple. Add flour mixture all at once. Stir just enough to moisten dry ingredients.

Fill greased muffin tins about two-thirds full. Blend together remaining 2 tbsps. sugar and remaining 1/4 tsp. cinnamon and sprinkle on top of muffin batter.

Bake at 400 degrees F for 20-25 minutes. Makes 15-18 muffins.

• • •

Frozen Peanut Butter Pie

1-9 inch frozen pie crust
4 oz. cream cheese, softened
1 cup powdered sugar
1/3 cup creamy peanut butter
1/2 cup milk
1-9 oz. carton Cool Whip topping
1/4 cup finely chopped salted peanuts

Bake pie crust as per package directions and cool.

Whip cream cheese until soft and fluffy. Beat in sugar and peanut butter. 

Slowly add milk, blending thoroughly into mixture. Fold Cool Whip into mixture.

Pour into baked pie shell. Sprinkle with chopped peanuts. Freeze until firm. If not used the same day, wrap it well for the freezer.

Joyce Walter can be reached at ronjoy@sasktel.net