Name: Thai Peanut Sauce (Ceideburg)
Ingredients: Stephen Ceideburg; 1/2 c Creamy peanut butter; 2 Cloves garlic, minced; 3 tb Granulated sugar; 1/3 c Soy sauce; 1/3 c Rice vinegar; 1 1/2 tb Hot chili oil; 1 1/2 ts Minced fresh cilantro; 1 pn Dried red pepper flakes; Fresh vegetables for dipping *

There is nothing which my heart desires more than to see you, the members of this church, distinguished for holiness. It is the Christian's crown and glory. An unholy church? It is of no use to the world and of no esteem among men. Oh, it is an abomination, hell's laughter, heaven's abhorrence. And the larger the church, the more influential, the worse nuisance does it become when it becomes unholy. The worst evils which have ever come upon the world have been brought upon her by an unholy church.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Vegetables	Thai	Sauces	1	Servings

INGREDIENTS

		Stephen Ceideburg
1/2	c	Creamy peanut butter
2		Cloves garlic, minced
3	tb	Granulated sugar
1/3	c	Soy sauce
1/3	c	Rice vinegar
1 1/2	tb	Hot chili oil
1 1/2	ts	Minced fresh cilantro
1	pn	Dried red pepper flakes
		Fresh vegetables for dipping *

INSTRUCTIONS

* such as carrots, broccoli, bell peppers
In a small mixing bowl, cream the peanut butter, garlic and sugar until
well-blended. Add the soy sauce, vinegar, chili oil, cilantro and red
pepper flakes; mix until blended. Chill for 1 to 2 hours or overnight to
blend flavors. Serve with an assortment of fresh vegetables for dipping.
Makes 1 1/4 cup.
From Hall Street Bar & Grill, Beaverton.
From the Oregonian FOODday, 1/5/93.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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