Adeline Midstokke-Halvarson’s Peanut Bars
“These nutty bars go back to midcentury North Dakota, where my grandma
would make them for a restaurant where she worked,” writes Daytona Strong.
“They’ve stood the test of time, and I remember eating them throughout my
childhood and even have a recent batch in my freezer right now.”
½ cup shortening
1½ cups sugar
1½ teaspoons vanilla
2;/8 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 cup whole milk
FROSTING AND TOPPING
¼ cup milk
2 tablespoons butter
2 teaspoons vanilla
3 cups powdered sugar
1 pound roasted and salted
Preheat oven to 350 F. Grease a 9-by-13-inch pan.
To make the cake, cream shortening and sugar; it will be a snowy consistency. Add eggs and continue beating until smooth, then mix in vanilla.
Sift together flour, baking powder and salt in a bowl. Add flour mixture and
milk to the batter in thirds, alternating between additions.
Pour batter into cake pan and smooth the surface. Bake for 25 to 30 minutes.
To make the frosting, heat milk briefly in a saucepan over medium heat,
then add butter and stir until melted. Remove from heat. Mix in vanilla,
then powdered sugar, stirring until smooth.
When the cake is cool, cut into 2½-by- 1½-inch bars. Dip in frosting to
coat, then roll in the finely chopped peanuts. Makes 30.
Printed with permission from Daytona Strong.
Aunt Adele’s Crab Dip
Terry Guzman, author of What Can I Get You?, says, “My Aunt Adele,
at the party she gave for my brother Dennis and his wife, Cathy, served
this before they got married. It is great and always goes quickly.”
Chop the seafood by hand into bite-size chunks. Set aside.
Put the cream cheese, onions, Worcestershire sauce, Tabasco, lemon juice
and salt and pepper in the food processor and whiz until well whipped.
Continue to add seasonings to taste. Judiciously add either mayonnaise
or sour cream to thin out the dip. Be careful. You want it to stick to the
chip, not drip.
Remove the cream cheese mixture from the food processor and add
it to the chopped seafood. Do not reverse this procedure by adding the
seafood to the processor, as one whiz will pulverize
the seafood. Serve with corn chips or crackers.
Makes 2½ cups.
Recipe reprinted with permission from Terry Guzman.
3 or 4 green onions, chopped
Juice of 1 lemon
Mayonnaise and/or sour cream,
if needed to thin out
1½ to 2 pounds crabmeat
(can use either back fin or
1 pound shrimp, cooked,
peeled, deveined and chopped
2 (8-ounce) packages cream
The Costco Connection
Costco warehouses carry a variety of foods for
preparing favorite family recipes. You can make
photobooks that feature recipes by going to
Costco.com and selecting “Photo.”
Thai Marinated Grilled Chicken Skewers
Included in Alice Currah’s book, Savory Sweet Life, these skewers are
irresistible to her children. “[This recipe] is a crowd favorite, especially
among our friends and their children. The sauce literally takes only minutes
to make and people love to eat it by the spoonfuls. I joke with my daughter
Abigail, ‘Would you like some rice with that sauce?’ ”
24 wooden skewers
3 pounds skinless, boneless chicken
breasts, cut into 1-inch cubes
2 garlic cloves, minced
1 teaspoon finely minced
½ teaspoon ground cardamom
PEANUT COCONUT SAUCE
1 can ( 13. 5 ounces) coconut
milk, (not fat free or light)
¼ cup peanut butter
¼ cup packed brown sugar
1 tablespoon soy sauce
Soak the skewers in ice-cold water for 15 minutes to prevent them
from burning; set aside.
Place the chicken in a medium bowl. Prepare the marinade: Whisk all
of the ingredients together in a separate bowl. Pour the marinade over
the chicken and massage the meat with your hands for 1 minute to
coat the cubes well. Cover the bowl with plastic wrap and marinate in
the refrigerator for at least 1 hour or as long as overnight.
Prepare the peanut coconut sauce: Combine all of the ingredients in a
saucepan and cook over medium heat for 3 minutes, stirring occasionally. Remove from heat and set aside.
Spray a grill rack with nonstick cooking spray and set the heat to high
or use a grill pan. Thread 6 to 8 chicken cubes onto each skewer. When
the grill is ready, cook the chicken for 8 to 10 minutes, turning the
skewers over halfway through. Remove the skewers from the grill and
allow the chicken to rest for a few minutes before serving.
Serve the peanut coconut sauce alongside the chicken skewers. Makes
4 to 6 servings.
Variations: Cubes of top sirloin beef or pork loin can be substituted for
Recipe reprinted with permission from William Morrow.
¼ cup soy sauce
3 tablespoons firmly packed
dark brown sugar
2 tablespoons fresh lime juice
2 tablespoons oil
1 tablespoon curry powder