More of this Feature • Official Rules • Week 1: Notches Unknown PBJ • Weekly Winners List

Related Resources • Emeril's There's A Chef In My Soup! • emerils.com

Want to teach your kid how to cook fun recipes that any one will enjoy? Enter About.com and Emeril's Missing Ingredient Sweepstakes for a weekly chance at winning a copy of the new children's cookbook, Emeril's There's A Chef In My Soup! and a chance to win the Grand Prize which includes an autographed copy of the book and a special baby kit of Emeril's special cookware. First, find the missing ingredient in this week's kid's recipe listed here below. The missing ingredient can be found on the complete recipe which is listed at www.emerils.com. Then come back to About.com's Sweepstakes entry form and complete the entry each week. Check back each week over the next four weeks for a new recipe and a new chance to win! Kids need their parents to enter since all entrants must be 18 or older. One entry per person each week. Duplicate entries will be disqualified. Sweepstakes begins at 12:00:01 a.m. E.T. on March 26, 2002 and ends at 11:59:59 p.m. E.T. on April 22, 2002. Click for full sweepsakes rules.

Week 1 Missing Ingredient Recipe

Notches Unknown PBJ
From Emeril Lagasse's new children's cookbook, "Emeril's There's A Chef In My Soup!"

3 tablespoons extra crunchy peanut butter
2 tablespoons strawberry preserves or other jam or jelly
2 tablespoons marshmallow cream
4 slices sandwich bread, such as whole wheat or white
1 tablespoon unsalted butter, softened

Tools
Measuring spoons, small mixing bowl, butter knife or other spreader, large 12-inch nonstick skillet (or 2 small nonstick skillets), plastic turner.

Directions
1. In a small mixing bowl, combine the peanut butter, strawberry preserves (or other jam or jelly), and marshmallow cream. Stir with a spoon just until the peanut butter is swirled around with the marshmallow cream and preserves.

2. Lay 2 slices of the bread on a flat work surface.

3. Divide the peanut butter mixture between the 2 slices of bread, spread evenly, and top with remaining bread slices.

4. Spread both sides of each sandwich with the softened butter.

5. Heat a large skillet )or two small skillets) over medium-high heat, add the sandwiches to the hot skillet(s), and cook until golden on the bottom, about 2 minutes.

6. Turn with a turner and cook until golden on the second side, about 2 minutes.

7. Remove the sandwiches from the heat, place them on plates, cut in half, and serve.

Tips
These sandwiches don't have to be grilled, especially if you want to take one for lunch. To avoid soggy bread, try Chef Dave's freezer-fresh sandwich technique! Simply keep your sandwich bread in the freezer until frozen solid. Right before leaving for school, spread the frozen bread with the PBJ mixture. Wrap the sandwich in plastic wrap. By the time lunchtime rolls around, your sandwich will be just right for eating -- not at all mushy. Chef Dave came up with this idea when he was a young boy -- now he's grown-up and he works for me, overseeing all of my restaurants. You see, you're never too young to have great ideas!

Source: From Emeril's There's A Chef In My Soup! © Emeril's Food of Love Productions LLC. 2002 HarperCollins Publishers. Used by permission.

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