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MAIN-DISH PEANUT BUTTER BISQUE 
2 tbsp. mild onion, minced
1 tbsp. reduced-calorie butter
1/4 c. peanut butter
1 can condensed cream of chicken soup
1 soup can water
1/4 c. milk
Minced parsley

Saute the onion in the butter. Blend in the peanut butter. Add soup, water and milk. Heat, stirring well. Garnish. Serves 2-3.

Welcome guests for a snack with a basket of steaming peanuts in the shell. Wash 4 cups raw peanuts; add 5 cups water and 1 teaspoon salt. Cook peanuts in salted water on medium heat for 90 minutes or until shells are soft. Drain. Serve hot with salt.

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