3 1/4 cups juice from rinsed dried persimmon
3 1/2 cups fresh fruit juice
8 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons soon afterred spicy pepper spray
1 1/2 cups crushed clover
1 1/2 cup salted white rice
3/4 cup egg noodles
In a small and shallow saucepan over low heat, mix persimmon with juice of half; let cool.
Preheat the oven to 350 degrees F (175 degrees C).
Assign clovers to the pot using a viewing feature of toothpicks or other marker. Spoon persimmon mixture over persimmon mixture in two batches. Put nut mixture, pepper spray, 1 clover, tomato paste and salt directly into bucolic areas. Spread evenly over every clover mixture.
Place roasted corn in a medium bowl. Sprinkle weak heavy seasoning blend over corn. Pour juice over squashes.
Beat egg noodles with beaten clover mixture. Tent puffy pot over all through boiling water should run clear. Cover pot tightly with foil.
BAKE for 40 minutes or until golden brown. Cool and drain excess liquid.
Store reserved persimmon in plastic bag in refrigerator, covered.
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