Cooking With Peanuts Peanuts are often called "goober peas" or "goobers" by those of us raised eating them roasted and boiled. There is an old song that dates from the Confederate War, and is the midi on all the peanut pages. The song is called "Eating Goober peas", and these are the words below. Goober Peas Sitting by the roadside on a summer's day Chatting with my mess-mates passing time away Lying in the shadows underneath the trees Goodness how delicious eating goober peas. Peas, peas, peas, peas Eating goober peas Goodness how delicious Eating goober peas. Peas, peas, peas, peas Eating goober peas Goodness how delicious Eating goober peas. When a horse-man passes, the soldiers have a rule To cry out their loudest, "Mister, here's your mule?" But another custom, enchanting-er than these Is wearing out your grinders, eating goober peas. Peas, peas, peas, peas Eating goober peas Goodness how delicious Eating goober peas. Peas, peas, peas, peas Eating goober peas Goodness how delicious Eating goober peas. Just before the battle, the General hears a row He says "The Yanks are coming, I hear their rifles now." He looks down the roadway and what d'you think he sees? The Georgia Militia cracking goober peas. Peas, peas, peas, peas Eating goober peas Goodness how delicious Eating goober peas. Peas, peas, peas, peas Eating goober peas Goodness how delicious Eating goober peas. I think my song has lasted just about enough. The subject's interesting but the rhymes are mighty rough. I wish the war was over so free from rags and fleas We'd kiss our wives and sweethearts, say good-bye to goober peas. Peas, peas, peas, peas Eating goober peas Goodness how delicious Eating goober peas. Peas, peas, peas, peas Eating goober peas Goodness how delicious Eating goober peas. Probably these soldiers ate "goober peas" raw or possibly they boiled or "parched" them. When I was growing up, we put peanuts still in the shell in the oven and "parched" them, they were also sold at ball games in bags this way. They taste just like roasted, just no salt and you have to shell them. Put in a medium heated oven, bake until they smell good and the shells start changing color. To roast peanuts, put shelled whole peanuts in a pan in your oven set at medium heat, roast until they start smelling good. At this point, add enough butter or margarine to stir and coat them, then you can add salt if you wish and it will stick to the roasted nuts. They tend to burn easier if you put the butter or margarine on to roast them from the beginning. If you would like to try some boiled peanuts, first you need to make sure the peanuts you have are "green", meaning they have not been dried or dug too long and dried naturally. Dry peanuts won't get soft and tender. The size pot you use and amount of salt depends on the amount you are boiling. You want a pot large enough for plenty of water to cover the peanuts. They are boiled in the shell, after washing them well. Because they are still in the shell, they require lot of salt. You should just pour a good bit and as they begin to get done, taste them. If they are not salty enough, add more salt until they are just right. They can be left for a while in the water with the salt so they soak it inside. When they are salted to your taste, drain well and enjoy. Boiled peanuts can be frozen for eating later in the year when no green peanuts can be found. Most people who have ever tasted boiled peanuts, love them. Give them a try sometime. Peanut Recipes We not only can use peanut oil for frying and cooking, but use the peanuts in many different types of recipes. Here are a few good recipes to try on your family and friends. Peanut Brittle 1 1/2 cups sugar 1/2 cup light corn syrup 1/2 cup boiling water 2 cups raw peanuts 1/2 stick butter or margarine 1/2 teaspoon baking soda Combine sugar, corn syrup and water and cook over low heat until mixture spins a thread. Add peanuts. Continue to cook until peanuts begin to swell and "pop" and syrup turns a golden brown. Remove from heat. Beat in butter and soda. Pour onto two well greased cookie sheets. As candy begins to cool, stretch from center. Continue to pull candy until thin. When cool, break into pieces. Store in airtight container. Haystacks 1 (6 ounce. can chow mein noodles 1 (12 ounce) package butterscotch morsels 1 cup unsalted roasted peanuts. Heat butterscotch morsels in a heavy saucepan over low heat until melted, stirring often. Remove from heat. Stir in noodles and peanuts, coating well. Spoon clusters onto wax paper. Cool completely. Makes about 3 dozen. Peanut Soup This rich soup associated with colonial times has its roots in Africa. Serves 4-6 2 Tablespoons Butter 1 small Onion, chopped 1 stalk Celery, chopped 2 Tablespoons Flour 1 quart Chicken broth 1 cup Peanut butter, creamy 2/3 cup Cream Salt and pepper to taste Melt the butter in a heavy soup pot. Add the onion and celery and cook until just soft. Whisk in the flour and cook for 3 minutes. Slowly blend in the broth. Bring to a boil, reduce the heat to low and simmer for 20 minutes. Strain and return the broth to the pot. Slowly whisk in the peanut butter and the cream. Simmer for 15 minutes longer. Serve warm. Oriental Chicken 2 chicken breasts, boned and skinned 1/2 cup orange juice 1 tablespoon soy sauce 1 tablespoon sherry 1 tablespoon corn starch 1/4 teaspoon red pepper flakes 1/8 teaspoon ginger 2 tablespoons peanut oil 1 cup scallions, cut into 2-inch pieces 1/2 cup salted peanuts Hot cooked rice Cut chicken into 1-inch pieces. In a medium bowl, combine orange juice, soy sauce, sherry, corn starch, pepper flakes and ginger; mix well. Add chicken, let stand 30 minutes. Heat oil in skillet. Add chicken with marinade and stir-fry over high heat 2-3 minutes. Remove chicken. Add scallions and peanuts; stir-fry 1 minute. Return chicken to skillet; cook 1 minute. Serve over hot cooked rice. Makes 4 servings. Curried Shrimp 1 cup cooked rice 1/3 cup green onions & tops mixed 1 teaspoon curry powder 2 tablespoons peanut oil 1 1/2 tablespoons salad vinegar Mix well. Allow to marinate 4 hours or overnight. Just before serving, toss together marinated ingredients with: 4 cups (1 pound) boiled shrimp, peeled and cleaned 1 cup chopped roasted peanuts 1 cup chopped celery 1/2 cup chopped black olives 1/2 cup chopped green pepper 1 cup mayonnaise Garnish with whole peanuts and shrimp. Serve cold. Makes 4 to 6 servings. Spiced Peanuts 1 cup granulated sugar 1/2 cup water 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ground cloves 1 pound roasted, shelled peanuts, skins on Boil sugar, water and spices until syrup threads from spoon (293ºF.). Drop one pound of peanuts into syrup. Stir until nuts are dry looking. Pour out on waxed paper and let stand until cold and dry. Makes 1 1/2 pounds. Chili Nuts 1 tablespoon peanut oil 1 egg white 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon garlic salt 1/8 teaspoon tabasco sauce 1 pound unsalted dry roasted peanuts Grease bottom of a 15½ X 10½-inch jelly roll pan or baking sheet with peanut oil. In medium bowl, beat egg white until foamy. Fold in chili powder, cumin, garlic salt and tabasco sauce. Add peanuts; stir to coat evenly. Spread peanuts in pan. Bake in 325ºF. oven for 20 minutes. Remove from oven; break up pieces if necessary. Store in airtight container. Makes 1 pound. Sunshine Shake 1 medium banana 1/2 cup creamy peanut butter 1 cup cold milk 2 tablespoons honey 1/2 teaspoon cinnamon 5-6 ice cubes Cut banana into thin slices and freeze. When slices are frozen, place in blender container; add peanut butter, milk, honey cinnamon and ice cubes. Blend on medium speed until smooth. Makes 3 - 4 servings. Tropical Shake 1 medium banana 1/2 cup creamy peanut butter 1 cup skim milk 1 cup club soda Cut the banana into thin slices and freeze. When banana slices are frozen, place bananas in blender container and add peanut butter, milk, honey and cinnamon. Blend on medium speed until well mixed. Before serving, blend in club soda. Makes 3 (8-ounce each) servings. These are not necessarily my own recipes and have not been tested in my kitchen. I do make the peanut brittle and haystacks and have eaten the spiced peanuts, but never made them. The other recipes I offer for you to try and experiment with. BACK HOME Designed and best viewed with Internet Explorer. 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