Recipes Included On This Page Peanut Noodles with Chicken (Health Magazine) Pear and Cream Cheese Hors d'Oeuvres Periscope Persimmon Cake Persimmon Pone Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Peanut Noodles with Chicken (Health Magazine) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-10 Oct. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces fettuccine -- or your pasta 2 cups roasted chicken breast meat -- chopped 2 cups red bell pepper -- thinly sliced 1 teaspoon dark sesame oil 2 cloves garlic -- minced 1 tablespoon fresh ginger root -- minced 2/3 cup water 1/3 cup smooth peanut butter -- natural-style 1/3 cup Hoisin sauce 1 tablespoon seasoned rice vinegar 1/2 teaspoon chili sauce -- Asian 1/2 cup green onions -- chopped 1/2 cup fresh cilantro -- chopped Cook pasta according to package directions, omitting salt and fat. Combine chicken and bell peppers in a colander. Drain pasta over chicken mixture; let stand 5 minutes. Heat oil in a small saucepan over medium-high heat; add garlic and ginger. Cook 1 minute, stirring frequently; add water, peanut butter, Hoisin sauce, vinegar and chili sauce. Cook 1 minute, stirring with a whisk. Combine pasta mixture and sauce in a large bowl; toss to coat. Stir in onions and cilantro. From the July-August 2002 Issue of Health Magazine Published in the Virginian-Pilot, August 23, 2002 Prepared by Art on October 25, 2002. Contributed to the FareShare Gazette by Art; 26 October 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 561 Calories; 19g Fat (30.8% calories from fat); 35g Protein; 63g Carbohydrate; 5g Dietary Fiber; 59mg Cholesterol; 505mg Sodium. Exchanges: 3 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Pear and Cream Cheese Hors d'Oeuvres Recipe By :Northern Cookbook; 1967 Serving Size : 12 Preparation Time :0:00 Categories : Volume 5-10 Oct. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 28 ounces canned pears 1/2 tablespoon light cream -- or milk 6 ounces cream cheese 4 1/2 ounces canned shrimp -- chopped fine 1 teaspoon lemon juice Salt and pepper 1 pinch paprika Stuffed olives Drain the pear halves well. Mix the cream cheese with the cream or milk to a smooth consistency and beat in the chopped shrimp, lemon juice and seasonings. Spoon a little into the hollow of each pear half and grind a little fresh pepper on top. Decorate with stuffed olives. From Northern Cookbook; edited by E. A. Ellis; Information Canada; 1967. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 2 October 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 83 Calories; 5g Fat (55.9% calories from fat); 4g Protein; 6g Carbohydrate; 1g Dietary Fiber; 34mg Cholesterol; 61mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Periscope Persimmon Cake Recipe By :Mary Ann's Gilligan's Island Cookbook; 1993 Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-10 Oct. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 soft ripe persimmons -- (4 to 6) 1 teaspoon baking soda 1/2 cup butter or margarine 1 cup sugar 1 egg 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon cloves 1/2 cup chopped almonds 1 teaspoon grated orange peel 1 teaspoon grated lemon rind Preheat oven to 350F. Grease a 9-inch round cake pan. Scoop out the persimmon pulp and discard the skin, seeds and stem. Process the pulp in a blender until smooth. Measure 1 1/4 cups. In a medium bowl blend the persimmon puree and baking soda together; set aside. In a large bowl, beat the butter and sugar until fluffy. Add the egg and the persimmon mixture. In a medium bowl, stir together the flour, baking powder, cinnamon, nutmeg and cloves. Add the dry ingredients to the butter mixture; blend well. Stir in the nuts and grated peels. Spoon the mixture into the prepared pan. Bake at 350F for 40 minutes or until a wooden pick inserted in the center comes out clean. Cool the cake in the pan for 10 minutes before turning out onto a rack. Makes 6 to 8 servings. From Mary Ann's Gilligan's Island Cookbook by Dawn Wells, Ken Beck and Jim Clark; 1993. Rutledge Hill Press; ISBN 1-55853-245-5 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 16 October 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 362 Calories; 17g Fat (41.8% calories from fat); 6g Protein; 48g Carbohydrate; 2g Dietary Fiber; 54mg Cholesterol; 405mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 3 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Persimmon Pone Recipe By :Cross Creek Cookery by Marjorie Kinnan Rawlings; 1942 Serving Size : 12 Preparation Time :0:00 Categories : Volume 5-10 Oct. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups persimmon pulp -- (625 g) either wild or Japanese persimmons 1 cup molasses -- (250 mL) 2 eggs 2 cups whole milk -- (500 mL) 1 tablespoon melted butter -- (15 mL) 1 teaspoon ground ginger -- (5 mL) 1 tablespoon brown sugar -- (15 mL) 1/2 teaspoon cinnamon -- (2 mL) Add the molasses, well-beaten eggs, milk, melted butter and ginger, in order, to the persimmon pulp. Turn into a well-greased baking pan and bake about 25 minutes in a moderate oven then sprinkle the brown sugar and cinnamon over the top. Continue to bake for about another 20 minutes. This recipe is the same as that used for Sweet Potato Pone substituting persimmon pulp and ginger for the grated sweet potato and orange rind. From Cross Creek Cookery by Marjorie Kinnan Rawlings; originally published in 1942, reprinted in 1996 by Fireside. ISBN 0-684-81878-7. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 16 October 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 121 Calories; 3g Fat (22.5% calories from fat); 2g Protein; 22g Carbohydrate; trace Dietary Fiber; 39mg Cholesterol; 49mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates.

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