Tag Archives: peanut butter

Fluffernutter!

October 8th is……..

National Fluffernutter Day!

There was a bill to make the Fluffernutter the state sandwich in Massachusetts, Bill H.2868 188th (2013 – 2014), 

SECTION 1. Chapter 2 of the General Laws is hereby amended by inserting after section 59 the following section:-

Section 60. The fluffernutter shall be the sandwich or sandwich emblem of the commonwealth.

An Act designating the fluffernutter as the official sandwich of the commonwealth. By Ms. Reinstein of Revere, a petition (accompanied by bill, House, No. 2868) of Kathi-Anne Reinstein relative to designating the fluffernutter as the official sandwich of the Commonwealth. State Administration and Regulatory Oversight.

but I’m not sure where it is at the moment…..

But you don’t need legislation to make a sandwich – yet.

Indulge.

fluff retrofluffernutterfluff jar

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Filed under Eating, New England, Recipe

Pushing the Envelope

Pancake Tuesday was last Tuesday, but I didn’t want to wait another. Pancake Tuesday is also known as Shrove Tuesday in England, but thanks to New Orleans many of us know it as

MARDI GRAS

mardi gras sign

Fat Tuesday

and even though it was last Tuesday and not today,  pancakes are still good. Another Kathleen told me that Rosa Parks had a pancake recipe in her papers, one for peanut butter pancakes no less. Check it out.

Notice the gloved hand of the curator going through the Rosa Parks paper.

Notice the gloved hand of the curator going through the Rosa Parks paper.

Notice also that the pancake recipe is on the back of an envelope. I’ve done that, too.

Rosa Parks in 1950.

Rosa Parks in 1950.

Close up of the recipe…..

Rosa Parks recipe for featherlight pancakes - written on the back of an envelope

Making some peanut butter pancakes last Tuesday.....all part of the pilgrim training. There were also Gervase Markham's 1617 pancakes and Amelia Simmons 1796 slapjacks

Making some peanut butter pancakes last Tuesday…..all part of the pilgrim training. There were also Gervase Markham’s 1617 pancakes and Amelia Simmons 1796 slapjacks

Featherlite Pancakes

Sift together

1 cup flour
2 tablespoons baking powder
½ teaspoon table salt
2 tablespoons sugar

Mix

1 egg
1 1/4 cup milk
1/3 cup peanut butter
1 tablespoon shortening, melted, or oil

Combine with dry ingredients

Cook at 275 degrees F on griddle

This is the batter - and I forgot baking powder - but they were still really, really GOOD.

This is the batter – and I forgot baking powder – but they were still really, really GOOD.

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Filed under Lent, winter

Salad Noodles

The salad days of summer continue……
Some people have signature dishes, something that they always bring, that they always serve.
I am not one of those people.
In part because, I have a very, very low threshold for boredom.
In part because there is very little I don’t truly believe that I could do better next time – and that means  little changes, and those little changes add up over time.
In part, because once I ‘file’ a recipe – out of sight, out of mind.
Going through my books and folders for this blog has been a real trip down memory lane.
In the ‘why did I stop making that’ category:

RAINBOW PEANUT NOODLES

It’s tasty, it’s easy, it travels well…..but once I put my copy of  the cookbook Asian Noodles  away…….when I picked it up, it fell open to the peanut dressing recipe.

Rainbow Peanut Noodles

 

Chinese Peanut Dressing

One 1/3 inch thick slice fresh ginger, peeled and cut in half

8 cloves garlic, peeled

1 teaspoon hot chile paste (or more…)

½ cup smooth peanut butter (or more…)

¼ cup soy sauce

3 ½ tablespoons sugar

3 1.2 tablespoons Chines black vinegar or Worcestershire sauce

3 tablespoons toasted sesame oil

2 tablespoons chicken broth or water (or more)

  1. In a blender or a food processor fitted with a metal blade, finely chop the ginger and the garlic.
  2. Add the remaining ingredients in the order listed. The dressing should be the consistency of thick cream. If it’s too thick, add more liquid; if it’s too think add more peanut butter.
  3. Refrigerate in a cover container (this is a good time to use a Mason jar). The dressing will keep for 2 to 3 weeks, she says – mine has never lasted past the 10 day mark.

Page 122.

Rainbow Noodle Salad

1 # thin noodles, cooked until just tender, rinsed under cold water, drained and tossed with 2 teas toasted sesame oil

8-10 carrots (2#) peeled and grated

4 good sized cukes, peeled, halved lengthwise, seeded, shredded and squeezed dry

4 cups bean sprouts, rinsed and drained

2 ripe bell peppers, cored, seeded and cut into thin strings (about 2 cups)

4 cups sliced cooked chicken, cut into thin strips (or the meat from a Friday night special supermarket  rotisserie chicken. Save the bones for broth)

2-3 tablespoons minced scallion greens (or garlic scapes)

  1. Arrange noodles in a large serving bowl or platter.
  2. Arrange vegetables in concentric circles over the noodles and pile the chicken in the center – or if there are vegetarians or food allergy issues, arrange the meat and veggies in smaller bowls/plates around the noodle bowl.
  3. Sprinkle the scallions or scapes all around on top.
  4. Serve at room temperature or chilled with the Chinese Peanut Sauce.

12 servings, depending on your crowd and what else is on the table.

Nina Simonds. Asian Noodles. Hearst Books. 1997. p.82.

Nina Simonds

Nina Simonds

Nina Simonds has a blog that has a tahini version of this sauce at ninasimonds.

Asian Noodles Nina SimmondsThe leftovers, should there be any, are great with eggs as a fritatta , just  leave off any cheese.

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Filed under Books, Recipe