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Peanut Butter Loaf Slices
by Jeanette Busch





 
 
1 cup peanut butter
3 cups tomato juice
1/3 cup flour
1/2 cup cornstarch
1 tablespoon cornmeal
2 teaspoons salt
2 tablespoons dry minced onion
dash of cayenne pepper
3 heaping tablespoons nutritional yeast
 
Combine all ingredients in blender, making 2 blendings to enable all ingredients to mix well.  Spoon into sprayed loaf pan or 2 small loaf pans or round tin cans.
Cover top tightly with foil.
Place in larger baking pan with 1 inch of water.  Bake at 250 degrees for 2 1/2 hours.
The loaf thickens as it cools and slices beautifully when chilled.  Will keep in refrigerator several days and is delicious as a sandwich filling.


Originally Posted: Jun 12, 2008 at 3:44 PM
Last Updated: Jun 12, 2008 at 3:44 PM
-- Current Rating: 0 of 5
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  » [- Jun 30, 2008 at 10:57 AM -] richard says: It sounds good I will try it. Do you have a recipe for a similar spread made with olives and garbanzos?
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Black Hills Health and Education Center
Postal Address: Wellness Center • PO Box 19 • Hermosa, SD 57744-0019
Physical Address: 13815 Battle Creek Road • Hermosa, SD 57744
Phone: 800-658-LIFE (5433) • Alt. Phone: 605-255-4101 • Fax: 605-255-4687