St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Boiled Peanuts - Andrew's

2 quarts green peanuts, on the vine
2 or so quarts of water (enough to cover the peanuts)
1/4 cup salt

Pull peanuts off the vine and wash
Put in saucepan add water and stir salt till dissolved

Bring to boil, lower heat and cover.
Simmer till shells are tender and the peanuts are swollen to fill the shell.

You'll likely have to add water to keep your nuts covered while cooking.  

Cooking will probably take 30 or 40 minutes.
Taste a sample (after cooling in cold water).

They should taste salty and mealy through and through - especially the shells.

Cool in the cooking brine, drain and serve with a roll of paper towels....

You can keep the leftovers (is big HAH!) for two or three days in the icebox, 
or dry and freeze for a month or two.

Ya gotta get green peanuts tho...hard to do if'n you aren't within a day's 
drive of Dothan, Alabama...

- pax -
Andrew H. Auld; Lockport, NY

From: "Andrew H. Auld" 
Date: Wed, 31 May 2000 
Subject: Recipes (was Marmite and Boiled Peanuts)