here is the first peanut butter recipe....peanut butter brothers (and sisters) UNITE!!!!!!! Peanut Crusted Beef 4 pounds top loin beef, trimmed and cut lengthwise into 2 long pieces ½ cup dry mustard ¼ cup warm water 1 cup crunchy peanut butter 2 cups chopped Spanish peanuts salt and pepper to taste Sear beef on grill. Mix mustard, water and peanut butter; spread on all sides of beef. Sprinkle with chopped peanuts, pressing nuts into surface of beef, if necessary. Sprinkle with salt and pepper. Place on a roasting pan in a 450 degree F oven and roast until desired doneness is indicated on meat thermometer. Let rest 15 minutes before slicing to serve. Makes 6 servings. Peanutty Chicken Piccata 6 ounces spinach, trimmed, cooked and drained 2 tablespoons chicken broth 2 4-ounce chicken breasts, boned 4 tablespoons flour 2 tablespoons peanut oil 1/2 cup fat free egg substitute 2 teaspoons butter 4 tablespoons peanuts 4 tablespoons white wine 3 teaspoons lemon juice 2 baked potatoes Mix chicken broth into hot spinach. Set aside. Flatten chicken breasts, coat with flour; shake off excess. Heat oil over medium-high heat. Dip each chicken breast in egg substitute and sauté 2 to 2 1/2 minutes on each side. Keep warm. Discard oil. Melt butter in same skillet over medium heat. Add peanuts. Cook and stir until lightly browned. Add wine, cook 1 minute. Add chicken, reduce heat and simmer 3 minutes. Sprinkle with lemon juice. Arrange spinach on serving plate. Top with chicken breast and sauce. Serve with baked potato. Makes 2 servings. Nutty Noodles Sauce: 1/2 cup low fat, low sodium chicken broth 1/3 cup creamy peanut butter 3 tablespoons teriyaki sauce 2 tablespoons brown sugar 1 tablespoon lime juice 1/2 teaspoon garlic powder 1/8 to 1/4 teaspoon red pepper Noodles: 6 cups cooked spaghetti noodles 3/4 cup chopped green onion 1 1/2 cups grated carrots 1 1/2 cups broccoli flowerets, cut in thin slices 1 cup snow peas 1/2 cup thinly sliced red cabbage 4 tablespoons dry roasted, salted peanuts, chopped In a large bowl, mix chicken broth, peanut butter, teriyaki sauce, brown sugar, lime juice, garlic powder and red pepper. Place cooked noodles in the bowl and coat with the sauce. Remove noodles from the bowl, saving remaining sauce. Place noodles into a covered dish and put into a warm oven. Pour the remaining sauce into a large skillet. Stir fry the onions, carrots, broccoli and snow peas for 1 to 2 minutes in the sauce. Add the red cabbage and stir fry for an additional 1 to 2 minutes until the vegetables are slightly tender. Add the vegetables and sauce to the noodles and mix. Garnish each serving with chopped peanuts. Makes 4 servings. Chinese Chicken Salad with Ginger Peanut Dressing 2 cups fresh spinach leaves 4 cups romaine lettuce leaves (or 1 bag European or Asian salad mix) 1 cup carrots, julienned 1 cup broccoli flowerets 2 cups bok choy, julienned 3 cups assorted Chinese vegetables (pea pods, bean sprouts, water chestnuts) 1 cup cooked skinned chicken breast, cut into thin strips 3/4 cup seasoned rice wine vinegar 2 tablespoons apple juice concentrate 2 tablespoons reduced-sodium soy sauce 1 tablespoon minced ginger root (or 1/4 teaspoon dried ground ginger) 1 clove garlic, minced 1/3 cup creamy peanut butter Mix spinach, romaine, carrots, broccoli, bok choy and Chinese vegetables. Divide onto 4 plates. Equally distribute chicken onto salads. In a small bowl, combine the vinegar, apple juice concentrate, soy sauce, ginger and garlic. Mix well. Heat the peanut butter in the microwave until a liquid-like consistency. Whisk the peanut butter into the dressing mixture. Pour the dressing over the salads. Makes 4 servings. Spicy Szechwan Chicken -The Art of Cooking for the Diabetic by Mary Abbott Hess, RD, MS and Katharine Middleton 1 pound boneless, skinless chicken breasts 4 teaspoons cornstarch, divided 1 egg white 2 tablespoons vegetable oil 3/4 cup thinly sliced, drained, canned bamboo shoots 1/4 cup diced, drained green chilies 1/2 cup shelled, roasted, skinned peanuts 1 clove garlic, minced fine 1 teaspoon sugar 2 tablespoons soy sauce 3 tablespoons dry sherry 1 teaspoon grated, peeled, fresh gingerroot 2 tablespoons finely chopped green onion Cut chicken into 2 x 1/2-inch strips. Place in large pie plate. Sprinkle 2 teaspoons cornstarch over chicken and mix well to coat chicken. Add egg white and mix again. Heat oil in a 12-inch frying pan. Add chicken and bamboo shoots and stir-fry about 3 minutes (use a wooden spoon or wooden fork). Add chilies and peanuts; stir-fry for 2 minutes. Combine all remaining ingredients except green onion in a separate bowl with remaining 2 teaspoons cornstarch and add to the pan. Stir-fry and heat until sauce is thick and smooth and mixture is well blended. Add green onion. Stir-fry for 30 seconds to warm onions. Serve immediately. Makes 6 servings of 2/3 cup each. Peanut Sauce for Grilled Beef, Chicken or Shrimp 1 1/2-inch piece gingerroot, peeled and minced 1/2 head garlic, peeled and crushed 2 pounds creamy peanut butter 1/2 cup chicken stock 1/4 cup light soy sauce 2 tablespoons chili oil lime juice to taste 1/4 cup honey 1/4 cup chopped cilantro leaves salt and pepper to taste Combine all ingredients in mixing bowl. Mix well and season to taste. Store in a sealed container until ready to use. Keeps for several weeks in refrigerator. Use as a marinade for beef, chicken, shrimp or vegetable kabobs. Makes 2 quarts. Thai Beef Salad with Spicy Peanut Dressing Dressing: 1/2 cup unseasoned rice wine vinegar 1/3 cup peanut oil 1 teaspoon salt 1 tablespoon sugar 1 teaspoon minced garlic 1/2 teaspoon crushed red pepper flakes 1 1/2 teaspoons soy sauce 1 1/2 teaspoons hot sauce 1 1/2 teaspoons fresh minced ginger 2 tablespoons lime or lemon juice 1/3 cup coarsely chopped salted peanuts To prepare dressing, whisk together all the dressing ingredients except peanuts. Stir in peanuts just before mixing with salad. Salad: 1 1/2 pounds cooked, rare roast beef sirloin, cut into 1 1/2 x 1/4-inch strips (about 4 cups) 2 medium cucumbers, peeled, seeded and sliced 1/4 inch thick (about 2 1/2 cups) 1/4 pound snow peas, stemmed, blanched 30 seconds 1/2 pound bean sprouts 1 3/4 cups julienned red peppers (about 2 medium) 2 cups finely sliced red cabbage 1 cup thinly sliced green onions lettuce leaves 1/2 cup chopped salted peanuts To prepare salad, combine the beef, cucumbers, snow peas, bean sprouts, peppers, cabbage and onions with dressing. To serve, arrange salad on lettuce leaves. Sprinkle with peanuts. Makes 6 servings. Oriental Chicken Pita 1 1/2 cups cooked white chicken meat, chopped 1 tablespoon lemon juice 1/2 cup canned crushed unsweetened pineapple, drained 1/2 teaspoon ground ginger 1/3 cup chopped celery 1/2 teaspoon onion powder 1/3 cup canned chopped water chestnuts, drained 1/8 teaspoon dry mustard 1/3 cup chopped green pepper 1 cup alfalfa sprouts 1/4 cup creamy peanut butter leaf lettuce 2 tablespoons teriyaki sauce 4 oat bran pita rounds Combine chicken, pineapple, celery, water chestnuts and green pepper in a large bowl. In a small bowl, mix the peanut butter, teriyaki, lemon juice, ginger, onion powder and dry mustard. Mix the peanut butter dressing into the chicken salad. Line each pita pocket (1/2) of the pita round) with one lettuce leaf and fill with alfalfa sprouts and the chicken salad. Makes 4 servings.