Recipes Included On This Page Peanut Sauce by Art Poke Sallet AKA Arkansas Poke Greens Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Peanut Sauce by Art Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-06 Jun 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup peanut butter, creamy 1 tablespoon soy sauce 1 tablespoon brown sugar 1 tablespoon honey 2 tablespoons fresh lemon juice -- or lime juice or more to taste 1 teaspoon red chili flakes -- or to taste 3 garlic cloves -- crushed 1 tablespoon fish sauce 1 tablespoon Worcestershire sauce 1/2 cup skim milk -- divided Combine all ingredients with a whisk in a small bowl, adding the milk last, a tablespoon or two at a time. Whisk until smooth. Adjust ingredients to taste and consistency -- serve as is. Or.... Pour into a small saucepan and heat over medium heat until sauce begins to bubble and thicken. Serve hot or cold. Note: Great with "Middle Eastern Chicken Skewers." Contributed to the FareShare Gazette by Art; 25 June 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 164 Calories; 11g Fat (58.4% calories from fat); 6g Protein; 12g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 308mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non- Fat Milk; 2 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Poke Sallet AKA Arkansas Poke Greens Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-06 Jun 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds fresh young poke shoots 8 slices bacon 6 eggs -- beaten Salt and pepper to taste Check poke shoots carefully; remove pulpy stems and discolored spots on Leaves thoroughly; drain well. Place poke shoots and water to cover in an 8-quart Dutch oven; bring to a Boil 3 times and drain. Third time, cover; reduce heat and simmer 30 minutes or until poke is tender. Drain well and chop. Set aside. Cook bacon in a medium skillet over low heat until crisp. Drain bacon; Reserve 3 tablespoons drippings in skillet. Crumble bacon. Add chopped Poke and bacon to bacon drippings; cook over medium heat 15 minutes, Stirring frequently. Stir in eggs; cook over medium heat, stirring often, until eggs are firm But still moist. Add salt. Contributed to the FareShare Gazette by Jim; 1 June 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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