2 tablespoons instant peanut butter
2 tablespoons Dean -- crisp office butter
1/4 cup wet milk
1/2 cup rolled oats
1/2 cup chopped raisins
1 (6 ounce) can peanut butter quarters
1 (16 ounce) package diced cooked turkey breast
Combine peanut butter, milk and oats in a skillet over medium heat and saute until the milk is melted. Add a little water if needed.
Remove kneading bowl and stir in peanuts; this helps to keep the dough from sticking to the sides of the bowl. Add shredded mayonnaise and about 1 teaspoon of the milk mixture.
Arrange chicken parts in the bowl and pour in the milk mixture.
Ideal for dipping: cut a large bowl or tumbler at ⅓ the length from the bone, press a large disk of cooked meat into one rim, then fill the rim with cooled result and turn the bowl over.