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Country Kitchen
March 1, 2012 Previous Recipe | Next Recipe
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DIG ‘IN PEANUTS YUM YUM
PEANUT BRITTLE PIE
MINI PEANUT BUTTER CHEESECAKE
PEANUT BUTTER SPICE CAKE SURPRISE
NUTTY EGG ROLLSs w/ PEANUT DIPPING SAUCE
“CHEESY” PEANUT BUTTER CHOCO FUDGE
SOUTHERN PEANUT CANDY
SYDNEY’S PEANUT BUTTER CHEESECAKE BITES
LUSCIOUS PEANUT COCONUT PIE
NUTTY EGG ROLLSs w/ PEANUT DIPPING SAUCE

MISCELLANEOUS DIVISION— ADULT FIRST PLACE
Mollie Enfinger, Dothan

4 boneless, skinless chicken breasts, boiled and cut in small cubes
2 tablespoons soy sauce, divided
1 (16-ounce) package coleslaw mix
1 small bunch of green onions, chopped
1(8-ounce) package white sliced mushrooms, chopped
1 cup water
1 (20-count) package egg roll wrappers
1 cup chopped peanuts
Vegetable oil for deep frying

Peanut Dipping Sauce
½ cup creamy peanut butter
¼ cup seasoned rice vinegar
1 tablespoon plus 2 teaspoons water
pinch red pepper flakes
2 teaspoons vegetable oil
3 teaspoons soy sauce
4 teaspoons sugar
1 tablespoon honey

Saute chicken with 1 tablespoon soy sauce in skillet. Set aside. In a wok add cole slaw mix, mushrooms, green onions, water and remaining soy sauce. Wilt down. Add chicken and simmer for 5 minutes. Remove from wok and drain well; add peanuts. Wrap 2 tablespoons chicken mixture in each wrapper according to package directions. Deep fry until golden brown. Serve with peanut dipping sauce. Makes 20 rolls.

Peanut Dipping Sauce Directions:
Wisk together all ingredients. Chill before serving.





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