Cut the zucchini in half lengthwise and scoop out the center. Prepare your meat loaf recipe as usual.
Mound the meat loaf in the zucchini halves.
Bake according to meat loaf recipe.
Remove from oven and serve.
There's no clean-up because you can eat the \"pan.\"
In
a
large bowl, combine all ingredients.
Shape into loaf in\toblong\t2-quart baking dish.
Cover with paper towel and heat at\tHigh
(Full Power) for 25 minutes or until done, turning
dish occasionally.
Drain;
let
stand,
covered,
5 minutes.
(May substitute your favorite meat loaf recipe.)
Preheat the oven to 350\u00b0. Add cheese to Basic Meat Loaf recipe. Cut peppers in halves and stuff with meat mixture.
Pour Marinara Sauce over them and bake 1 hour.
Make your favorite meat loaf. Put in deep baking dish. Meat loaf should be no more than 3-inches thick. Put soup on top of meat loaf; smooth out. Mix peas and corn together; pat on top of soup. Top with hash browns or tater tots.
Make your favorite meat loaf, using very ground beef.
Pat in bottom of casserole.
Yield: Two nine-inch loaf pans or approximately six small
Cream together butter and sugar; beat in vanilla.
Add persimmon pulp and orange rind; mix well.
Sift together flour, baking soda, baking powder and spices.
Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour.
Mix in walnuts, raisins and dates.
Turn batter into 2 well-greased 9 x 5-inch loaf pans.
Bake at 300\u00b0 for 1 3/4 hours (until cake tester comes out clean).
Turn out onto wire rack. Garnish, if desired, with fruit and nuts down middle of loaf. Makes 2 loaf cakes.
Sift flour with salt, baking powder and spices.
Mix oil with dry ingredients, add eggs and persimmon pulp.
Mix in nuts, dates and raisins.
Grease 2 standard size loaf pans or three 1-pound coffee cans and 1 large Bundt pan, or 1 small Bundt pan and 1 loaf pan, or 6 small loaf pans.
Baking times will vary according to size of pan used but the standard loaf pan will take about 1 hour and 15 minutes.
Mix flour, baking soda, salt, cinnamon.
In a separate large bowl beat eggs until light and fluffy.
Stir in persimmon pulp and melted butter into eggs.
Add flour mixture into eggs and pulp alternately with milk until smooth.
Gently fold in raisins and almonds.
Pour batter into well greased loaf pan.
Place loaf pan in larger pan will with hot water 1/4-1/2 way up sides of loaf pan.
Bake at 325 degrees for 1 1/2-2 hours .
Serve warm with stiffy beaten whipped cream.
Can also be baked in individual custard cups.
Combine flour, baking powder, soda, salt, cinnamon and nutmeg. Stir lightly and set aside.
Combine sugar, persimmon pulp, milk and eggs.
Mix well.
Stir in pecans.
Spoon batter into a greased and floured 9 x 5 x 3-inch loaf pan.
Bake at 350\u00b0 for 45 minutes or until bread is done. Yields one loaf.
o 350*.
Grease a loaf pan, muffin pan or bundt
lump' as the original recipe has the flour at the
x4x2-inch baking dish, arrange persimmon halves, cut side up. Set
Sift first five ingredients; set aside.
In a bowl, stir persimmon pulp, evaporated milk, dates, raisins and walnuts.
In a mixing bowl, beat margarine, sugar, eggs and vanilla well.
After beating well, alternately add first two mixture groups, mixing well each time.
Bake at 350\u00b0 for 1 hour and 10 minutes for cakes. Judge time for small loaf pans.
Use Pam on loaf pans.
Will make 7 little loaves.
nch loaf pans.
In a small bowl, stir together the persimmon
Cream butter, sugar and eggs. Add soda to persimmon pulp. Add dry ingredients to butter mixture, then add soda and persimmon mixture. Add pecans. Bake at 300\u00b0 for 1 1/2 hours or if using 2 small loaf pans, bake for 1 hour.
Mix persimmon pulp, egg and milk.
Mix sugar, salt and cornstarch; add to first mixture.
Line a pie pan with pastry; fill with mixture.
Bake at 450\u00b0 for 10 minutes, then at 350\u00b0 for 50 to 60 minutes.
Combine sugar, oil, eggs and vanilla.
Mix well.
Sift together flour, salt and spices.
Combine buttermilk and baking soda.
Add sifted ingredients to first mixture alternately with buttermilk.
Add persimmon pulp and mix well.
Stir in nuts.
Pour batter into greased and floured tube pan.
Bake at 300\u00b0 for 75 minutes.
Cool and frost with Buttermilk Frosting (recipe follows).
Preheat oven to 450 degrees F (230 degrees C). Place a sheet pan on the lowest oven rack to preheat.
Combine eggs, cinnamon, sugar, and salt. Whisk in cream, persimmon pulp, melted butter, and lemon juice. Pour into unbaked pie shell.
Bake for 10 minutes on preheated sheet pan. Reduce heat to 350 degrees F (175 degrees C), and bake an additional 30 minutes, or until center is almost set but still slightly jiggly. Cool completely before slicing. Serve with whipped cream, if desired.
Preheat oven 350 degrees.
In a large bowl blend sugar and oil; add eggs and persimmon pulp.
In a separate bowl, sift together flour, baking powder, baking soda and spices; add nuts and dates then mix well.
Stir flour mixture into persimmon mixture. Turn into two greased and floured loaf pans. Bake for one hour or until done, testing center with a pick.
Turn out on wire rack to cool. Freezes well.