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2 1. honey or sugar Blend peanut butter with part of juices until smooth. Gradually add remaining juices, salt and honey, stirring until blended. Store in covered container in refrigerator. Makes 1 1/2 cups dressing. Excellent with fruit salad. Peanut butter chiffon pie 1 env. unflavored gelatin 1/2 cup boiling water ' 1/2 pkg. (8 oz.) cream cheese, softened 1 cup confectioners’ sugar 1/3 cup smooth peanut butter 1 container (9 oz.) frozen non-dairy whipped topping, thawed 1 9-inch graham cracker crust 1/4 cup finely chopped peanuts [ Dissolve gelatin in boiling watdr. Cook to lukewarm. Whip cheese uhtil soft and fluffy. Beat in sugar afid peanut butter. Slowly add gelatin mixture, blending thoroughly. Fold whipped topping into mixture. Pour into pie shell. Sprinkle with peanuts. Chill until firm, 1 to 2 hours. Peanut butter crackers 1 cup unsifted flour 1 cup unsifted whole wheat 1/4 cup wheat germ 11/2 tsp. caraway seeds 1 tsp. salt 1/2 tsp. baking soda 1 cup super chunk peanut butter 1/2 cup water (about) 2 T. cider vinegar Milk See RECIPES, p. 11
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