Thai Peanut Sauce
1 cup water
2/3 cup peanut butter (creamy or crunchy are fine)
2 cloves garlic (minced or pressed)
2 tablespoons brown sugar
1 1/2 tablespoons lemon juice
1 tablespoon soy sauce
1/4 to 1/2 teaspoon chili paste or crusher red pepper
Combine water, peanut butter, and garlic and cook over medium heat 
(stirring constantly) until the mixture boils.  Remove from 
heat and mix in brown sugar, lemon juice, soy sauce, and chili paste (I 
cheat and use a bit of cayanne pepper instead).  Let it cool to room 
temperature and serve!   Mmmmmmmm!  Great with chicken or beef satay!
From Sunset's "Oriental Cookbook", page 92
Richard Marquez
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Title: Thai Peanut Sauce (GTC)
Keywords: Sauces, Poultry
Serves/Makes:  N/A
Use What Part of Turkey:  N/A
2       T       vegetable oil
1               onion, chopped
2               cloves garlic, minced
1       T       brown sugar
14      oz      can chicken broth
1       c       creamy peanut butter
3       T       soy sauce
1-2     T       red pepper flakes
Heat oil.  Saute onion and garlic.  Reduce heat and add brown sugar.
Cook for 3 minutes.  Add chicken broth and peanut butter.  Cook and stir
until smooth.  Remove from heat; stir in soy sauce and red pepper
flakes.
Serve alongside Roast Turkey with Thai Peanut Sauce (GTC).
           From:  The Great Turkey Cookbook
                  Virginia and Robert Hoffman
                  Crossing Press, 1995
           Entered by:  Lawrence Kellie
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ENJOY!!!
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