I meant to post this wonderful little recipe with the salad dressings posts and forgot. That is OK as this one deserves its own special post. Since this is a recipe from a Farm Journal book it is getting just that.
This is so quick, so easy and so good that I keep it around all the time. As you can see from the photo, I dip celery, carrots, apple slices and bananas in it. I put it on fruit salads. I spread it on slices of bread (I prefer 12-grain), add slices of banana and have a banana and peanut butter sandwich. It is also very good on chicken salad made with diced chicken, onion, celery, red pepper, pineapple tidbits and topped with fried wontons or chow mien noodles.
It can be made with mayonnaise or salad dressing (Miracle Whip). It will be a little sweeter if made with the salad dressing. I sometimes add a couple of tablespoons of chopped peanuts to this, especially if I am topping the chicken salad.
Peanut Butter Salad Dressing/Dip
Busy Woman’s Cookbook
Farm Journal Books, 1961,1971
2 T. chunky peanut butter
2 T. honey (grease the measuring spoon and the honey will slide right out)
1/2 c. mayonnaise or salad dressing
Combine ingredients and mix with a fork until well blended. Keep covered in refrigerator. Makes about 2/3 c. Keeps at least 1 month (Who am I kidding, it is NEVER around that long.)
Linking to:
These Chicks Cooked
Cast Party Wednesday
Foodie Wednesday
Tasty Tuesday
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