34 ~— Wednesday, May 20, 1998 — North Shore News Jin your kitchen LESS than a month ago several reports on ground-breaking research were intro- duced at a conference sponsored by the Federation of American Societies for Experimeatal Biology . Their topic? Peanut butter The reports showed that “diets which include peanuts, peanut butter and peanut oil everyday, are not only satisty- ing bur are as heart-healthy as olive oil and) more heart- healthy then the low fat diets.” The peanut “diet” includ- ed small amounts of peanut oie daily, peanut butter ona bagel, peanuts, and peanut oil in salad dressings. Peanuts: are native to South-America. Indians were growing and cultivating peanuts well over 1,000 years ago. Eariy North American colonists ied peanuts to hogs and to other domestic ani- mals. Human consumption wasn ‘t significant until after florid War I. ve Geonne Washington Carver made extensive study of peanuts. He discovered more than 300 uses for the little golden gems that belong to the pea family. The latin name of cul- _-~ tivated peanuts is’ Arachis bypogaen. Modern — manufacturers make peanut butter by roast- ing and blanching the peanuts and than processing it into a thick paste. About half of the peanuts consumed are caten as peanut burter; the rest as roasted peanuts, peanut flour and boiled peanuts. An average peanut con- tains 28% protein, 50% oil, 18% carbohydrates and 4% ash. The major peanut butter producer on the West Coast of Canada is Golden Boy Food ~~~ “inc. in Burnaby B.C. The company, with Amir Virani as its president, pro- duces over 400 items, most of them private label peanut products. Golden Boy imports 20 inillion pounds of peanuts per year — major sources are China, India, U.S.A., Pakistan and Argentina. They produce 128,000 Ibs of peanut butter cacin day. north shore news ip } FOOD NEWS photo Paul McGrath RECENT research indicates that diets which include peanuts everyday are as heart-healthy as olive oil and more heart-heaithy then many low-fat diets. Anisha Virani, director of marketing, proudly lists the export market being devel- oped for Golden Boy’s peanut burter. Future markers are being nurtured in Thailand, China, Japan, Hong Kong, Singapore, the Middle Ease and South Africa. The secret of the compa- ny’s success can be summed in the words of Virani: “Each of our 70 emplovees from recep- tion to sales, production and research are vital to our cor- porate success.” The company = motto “From our family to yours” i the base line for growth and consumer acceptance of their products. This week, of course, peanut and peanut butter recipes. The “best” peanut butter cookie 4c. granulaced sugar 4% c. golden yellow brown sugar % c. butter (room tempera- ture) 1 large egg 1 c¢. smooth or crunchy peanut butter % tsp. salt ¥% tsp. baking soda 1% c. all-purpose flour 4% tsp. almond extract Method: Preheat oven to 375 F. Sclect a large bowl, sift together the sugars, add the burter whip until creamy. Now beat in the egg, the Peanut butter, the almond ! een Pizzag Ve ‘€ 2 for 4.95 alk $3.45 each. Westlynn Bakery : 1199 LYNN VALLEY RO., LYNN VALLEY CENTRE 985-1622 | ny mee -_= a ava extract and the salt, baking soda. Sift in the flour and mix well. Roll the dough into wa nut size balls, press them onto a non stick baking sheet, use a fork. Bake in the oven for 15 minutes. Cool on racks. They are great. Radiatore with crunchy peanut butter 2% c. radiatore pasta cooked al dente 2 tsp. lemon juice 1 Tbsp. sesame oil 1 Tbsp. finely chopped chives or green onions X%c. crunchy peanut butter salt and cayenne pepper to taste Method: Inspired — by Indonesian cuisine, this is a novel recipe for true peanut butter lovers, One serving contains about 260 calor Select a saucepan, and 1aix all : ingredients. Boil the pasta, drain and mix into the peanut mixture. Garnish with — toasted sesame seeds, serve hot. Satay sauce Some of these ingredients are not available in the smaller food stores. It is an authentic recipe from Singapore and Malaysia — worth a try. 2 large garlic cloves 4 medium green onions very finely chopped 2-3 Tbsp. coconut milk 3 Tbsp. peanut oil 8 oz. shelled peanuts 7-8 crushed red chilies roasted Valid May 21-27/98 cr wr ah ats Roe tna or ae a ee ae ad 3 Tbsp. tamarind water 2 Tbsp. sugar salt and ground black pep- per to taste 4-6 fluid oz. of water Method: Select a non stick frypan. Peel the the garlic Members of the local business community are advised that their presence is going to be expected at Cheers Restaurint come noon hour on May 21st in order that the North Vancouver cloves, and the chilies, crush or process with the coconut milk. Heat the peanut oil in the frypan and stirfry the spice paste. This step will bring out the flavor. FOR LUNCH for the evem. jelly Chop the peanuts. very fine, add to the spices, with the sugar, the tamarind water. salt and pepper to taste, and’ about 4-6 ozs. water. Bring to boil, then simmer gendy until it has as uct consistency. Use this sauce for pork or poultry: dishes. : chiles will determine * the hotness -of tion. Use them carefully. Chocolate peanut squares This is a simple, but dei cious recipe. Just great in lunch bags for all members of . the family, and it requires no’ baking. ; 2%. Graham wafer crumbs 5 oz. melted margarine or butter 3 c, icing sugar : 1% cups smooth or crunchy, : peanut butter ; 14 oz. of bulk chocolate: chips : Method: Select a 9"x1 non-stick cookie pan. In large bow! mix together the: § first four. ingredients. Work together unul smooth. Press the mass into the pan — equal © thickness. Melt the chocolate chips in a double boiler, do nor over- 8 heat. Spread the melted ff chocolate on top of - the. peanut mixture. Spread even- ly. Cool afew minuies. Cut into desired shapes with .a. plastic knife. This recipe can be doubled or tripled, it is very tolerant. The total recipe cost is Jess: than four dollars. A yummy: bargain. Chamber Of Commerce can honour the members of the RCMP with a= free Impersonator Don Hitmbley will be providing the entertainment lunch. ° TAHE A POLICE OFFICER TO LUNCH CHEERS BANQUET ROON MAY 21, 1998 Member Price °40 (inctudes such tor you and a Police Ofticer) RSVP to the North Vancouver Chamber of Commerce 987-4488 is prepara--.§