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FareShare Gazette Recipes -- September 2003 - T's

 

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Recipes Included On This Page

Tennessee Persimmon Cake
Tofu Dressing

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                       * Exported from MasterCook *

                         Tennessee Persimmon Cake

Recipe By     :The United States Regional Cook Book; 1947
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 6-09 Sept 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  butter -- (45 mL)
                        or other shortening
     3/4           cup  sugar -- (175 mL)
  1                     egg -- well beaten
  1 3/4           cups  sifted cake flour -- (425 mL)
  3          teaspoons  baking powder -- (15 mL)
     1/2      teaspoon  salt -- (2 mL)
     1/2           cup  milk -- (125 mL)
     3/4           cup  persimmon pulp -- (175 mL)
                        Confectioner's sugar

Preheat oven to 350F (180C).
Line an 8-inch (20 cm) cake pan with waxed paper.

Cream shortening and sugar together; add egg.

Sift flour, baking powder and salt together; add alternately with milk to
creamed mixture.
Beat well.
Add persimmon pulp.

Pour into a waxed-paper lined pan.
Sift confectioners' sugar over the top and bake in a 350F oven for 45 to
60 minutes.

Makes one 8-inch cake.

A note at the top of the recipe: "Gather Them After the First Frost, as
the Mistletoe Begins to Whiten"

 From The United States Regional Cook Book; 1947 ed.; edited by Ruth
Berolzheimer, Director, Culinary Arts Institute, Chicago.

MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 10 September 2003.
www.fareshare.net

               - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 108 Calories; 3g Fat (23.1% calories from 
fat); 2g Protein; 19g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 188mg 
Sodium.  Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1 1/2 Other 
Carbohydrates.



                      * Exported from MasterCook *

                              Tofu Dressing

Recipe By     :The Wharf Street Vegetarian Cafe Cookbook by Jill Gibbon
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 6-09 Sept 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  tofu -- (225 g)
  2        tablespoons  olive oil -- (30 mL)
     1/2                lemon -- juice of
  1           teaspoon  tamari soy sauce -- (5 mL)
     1/4      teaspoon  sea salt -- (1 mL)
  1         tablespoon  finely chopped fresh parsley -- (15 mL)
                        Freshly ground black pepper -- to taste

Process the tofu, oil, lemon juice, tamari and salt in a blender or food
processor until creamy.

Stir in the parsley and a little pepper.

Taste and adjust seasonings if desired.

 From The Wharf Street Vegetarian Cafe Cookbook by Jill Gibbon; 1986.
ISBN 0 7225 1224 4.

MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 27 September 2003.
www.fareshare.net

                       - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 422 Calories; 38g Fat (75.8% calories from 
fat); 19g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 824mg 
Sodium.  Exchanges: 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other 
Carbohydrates.

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