Winners in the 2007
Peanut Butter Recipe Contest

THAI CHICKEN WITH LINGUINI

1 pound chicken breasts, cut into 1-inch

pieces

1 tablespoon olive oil

1 cup chicken broth

2 tablespoons honey

1 tablespoon soy sauce

1/4 cup crunchy peanut butter

1 teaspoon cornstarch

1 teaspoon ground ginger

4 green onions, sliced

2 cloves garlic, minced

1 red pepper, cut into strips

3/4 cup margarine

1/2 cup crunchy peanut butter

2 eggs, beaten

1 teaspoon vanilla extract

1/2 cup buttermilk

ICING:

1/2 cup evaporated milk

1 cup sugar

1 tablespoon margarine

1/2 cup crunchy peanut butter

1/2 cup miniature marshmallows

1 teaspoon vanilla extract

In a saucepan, sauté the chicken in the

olive oil. Remove the chicken from the

pan and keep warm. Add the broth, honey,

and soy sauce to the pan. Whisk in the

peanut butter, cornstarch, and ginger. Add

the green onions and garlic, stirring con-

stantly over low heat until blended. Add

the red pepper and cooked chicken. Cook

until the sauce has thickened. Serve over

warm linguini. Makes 4 to 6 servings.

–Phyllis Klassen, Keremeos, British Columbia

For the cake: Preheat the oven to 350°F.

In a large bowl, mix the flour, baking

soda, sugar, and salt; set aside. In a

saucepan, bring the oil, margarine, peanut

butter, and 1 cup of water almost to a boil

(do not boil). Pour over the dry ingredi-

ents and mix well. Add the eggs, vanilla,

and buttermilk. Mix well. Pour the bat-

ter into a greased and floured 15x11x1-

inch pan. Bake for 15 to 18 minutes, or

until a toothpick inserted into the center

comes out clean.

PEANUT BUTTER SHEET CAKE

CAKE:

2 cups flour

1 teaspoon baking soda

2 cups sugar

1/2 teaspoon salt