POWEGIAN PEANUT NOODLE SOUP
3 chicken frankfurters
2 10.5 ounce cans condensed chicken noodle soup
2 10.5 ounce cans filled with water
1/2 cup creamy peanut butter
1 tablespoon sesame oil
1 teaspoon Poultry MagicTM spice
Chop frankfurters into pieces about 1/2-inch long. Pour condensed chicken noodle soup into soup pot along with the same amount of water. Add peanut butter, sesame oil, and poultry spice.
Peanut butter is sticky. It sticks to the roof of your mouth and to your measuring cups. You can overcome this vexing property by coating your measuring cup with a thin layer of vegetable oil before measuring. The oil should make the peanut butter slide easily out of the measuring cup and into the pot. If only all of life’s problems were so easily solved.
Cook soup for about 5 minutes on medium-high, stirring occasionally. Add eggs. Increase heat to high until soup boils. Stir frequently until eggs are cooked to your liking.
Keep cookbook open by placing soup can in the space below.
1) One of my favorite restaurants from my boyhood is The North Woods Inn near my boyhood home in Arcadia. The owners encouraged their customers to throw their peanut shells on the floor.
2) The restaurant still exists. It took awhile to convince my two sons that such activity was okay and that they were not taking part in a rumble by doing so. After all, such behavior was not tolerated at home.
3) After awhile, they warmed to the idea and soon peanut shells flew in every direction. And so, a fond childhood memory got passed onto the next generation.
4) Aren’t these tidbits more interesting than the “fun fact” I found online that the peanut is not a nut, but a legume related to lentils and beans.
5) Another “fun fact” is that peanuts are an excellent source of folate.
6) Oh, the excitement! I can’t go on.
– Chef Paul
As an e-book on Nook
or on my website-where you can get a signed copy at: www.lordsoffun.com