Home on the Grange: Prunish Good Time

Posted Jun 10 2016, 1:39 pm in recipe

I saw this recipe in my 1950 Pennsylvania State Grange Cook Book and just had to share because prunes and salad just sound so wrong!

 

Stuffed Prune Salad

Soak 1 pound large prunes overnight. Cook until tender and allow to cool. Split and remove stones. Fill cavities with cream cheese to which has been added ¼ cup chopped walnuts. Place on lettuce. Serve with mayonnaise and garnish with pimiento or maraschino cherry.

 

I know you’re going to run right out and make this one. I’m not certain why soaked prunes would also need to be cooked until tender, but who am I to question the Ladies of the Grange!

No Comments