-=> 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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