Recipes originally published in April 1971 issue of Rural Living
April 2026
The director of Growers Peanut Food Promotions pauses with a representative of the Virginia Department of Agriculture and Commerce during a peanut festival in Franklin, Va., 1971.
Virginia Peanut Soup
recipe courtesy of Hotel Roanoke
Ingredients:
- 2 cups chicken broth
- 1 tablespoon butter
- 2 tablespoons flour
- 2 tablespoons peanuts, chopped
- ¼ teaspoon salt
- ¼ onion, diced
- 1 branch celery, sliced
- ½ cup peanut butter
- Dash celery salt
- 1 teaspoon lemon juice
Directions:
Melt butter in saucepan; add onion and celery. Sauté for five minutes (do not brown). Add flour and mix until flour is blended well with butter. Add hot chicken broth and cook for 30 minutes. Remove from heat, strain broth. Stir the peanut butter, celery salt, salt and lemon juice into the strained broth. Sprinkle chopped peanuts on soup just before serving.
Peanut Butter Frosting
Ingredients:
- ¼ cup butter or margarine
- ¼ cup creamy peanut butter
- 1 cup brown sugar, packed
- ¼ cup milk
- 2¼ cups confectioners’ sugar
Directions:
In large saucepan combine butter or margarine, peanut butter and brown sugar over low heat, stirring while simmering two minutes. Add milk and bring to a boil over medium heat. Cool to lukewarm. Stir in confectioners’ sugar 1/2 cup at a time, beating until smooth. If necessary, add milk, 1 teaspoon at a time, until right consistency for spreading. Frost top and sides of cake.
Southern States representatives demonstrate a new product, Roast-A-Tron, for farmers, 1971.
Peanut Oatmeal Cookies
Ingredients:
- 2 cups sugar
- 3 tablespoons cocoa or 1 square chocolate
- ½ cup peanut butter
- ½ cup of milk
- 1 teaspoon vanilla
- ½ cup margarine
- 3 cups quick-cooking oats
Directions:
Stir in saucepan over low heat until all ingredients except oats are blended and melted. Turn heat up to medium and bring to a boil. Boil three minutes and remove from heat. Add oats. Pour into buttered 10-by-15- inch baking sheet. Cool and cut into squares.
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