Recipes Included On This Page Peanut Butter and Jelly Spud Polenta Cake with Bosc Pears Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Peanut Butter and Jelly Spud Recipe By : Stuffed Spuds by Jeanne Jones; 1982 Serving Size : 2 Preparation Time :0:00 Categories : 11-07 Jul 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 baked potatoes 1/4 cup milk 3/4 cup peanut butter 1/2 cup grape jelly [or your favorite kind] Cut the potatoes into halves. Remove the pulp from the potatoes being careful not to tear the shells. Place the potato pulp and milk in a mixing bowl and whip until smooth. Set the shells aside. Combine the beaten potato, peanut butter and jelly; fold, leaving streaks of peanut butter and jelly through the mixture. Heap into the potato shells and garnish each with a dollop of jelly. Author's note. This is a fine after-school snack for hungry students. The potatoes are also a delicious and unusual breakfast. Serve hot or cold, depending upon the weather! From Stuffed Spuds: 100 Meals in a Potato by Jeanne Jones; M.Evans and Company, Inc., New York; 1982. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 17 July 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 805 Calories; 51g Fat (53.4% calories from fat); 30g Protein; 69g Carbohydrate; 10g Dietary Fiber; 4mg Cholesterol; 483mg Sodium. Exchanges: 4 1/2 Grain(Starch); 3 Lean Meat; 0 Non-Fat Milk; 8 1/2 Fat. Back to Recipe List * Exported from MasterCook * Polenta Cake with Bosc Pears Recipe By :Cooking Light, January 1997 Serving Size : 6 Preparation Time :0:00 Categories : 11-07 Jul 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup stick margarine -- softened 2/3 cup firmly packed dark brown sugar -- divided 2 large eggs 1/4 cup skim milk 1/2 teaspoon grated lemon rind 1 2/3 cups all-purpose flour 1/4 cup yellow cornmeal 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 1/4 cups finely chopped peeled Granny Smith apple Cooking spray 1/4 cup water 1 teaspoon ground cinnamon 6 small firm Bosc pears -- cored and quartered [about 2 1/4 pounds] 1 teaspoon turbinado sugar -- or granulated sugar Cinnamon sticks -- (optional) Preheat oven to 350F. Beat margarine and 1/3 cup brown sugar at medium speed of a mixer until well-blended. Add eggs, 1 at a time, beating well after each addition. Add milk and lemon rind; beat well. Combine flour and next 4 ingredients (flour through salt); add to creamed mixture, and beat well. Stir in chopped apple. Spoon batter into a 9-inch round cake pan coated with cooking spray. Bake at 350F. for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan. Let cool completely on a wire rack. Preheat oven to 475F. Combine remaining 1/3 cup brown sugar, water and cinnamon in a 2-cup glass measure; stir well. Microwave at high 30 seconds or until sugar dissolves. Combine pears and brown sugar mixture; toss well. Arrange pears, cut sides down, in a 13- x 9-inch baking dish. Bake at 475F. for 15 minutes or until tender. Turn pears over; sprinkle with turbinado sugar. Bake an additional 5 minutes. Serve with cake. Garnish with cinnamon sticks, if desired. Yields 6 servings (serving size: 1 cake wedge and 4 pear quarters) Source : Cooking Light, JANUARY 1997. Formatted by Chupa Babi: 07.10.08 Contributed to the FareShare Gazette by Chupa; 16 July 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 270 Calories; 12g Fat (41.0% calories from fat); 7g Protein; 33g Carbohydrate; 2g Dietary Fiber; 71mg Cholesterol; 371mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

Back to Recipe List

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.