Winnipeg Free Press

Winnipeg Free Press (Newspaper) - November 8, 1965, Winnipeg, Manitoba Winnipeg free press monday. November 19 prunes go glamorous in elegant desserts Cook some prunes for family eating enjoyment. Serve them Plain for breakfast or incorporate them into Sweet and Savory foods to be served at the noon or evening meal. Prunes Are a Good source of vitamins and dietary Iron. Rules for cooking prunes Are simple. I Wash and place in Saucepan. Add water to come a half Inch Over top of fruit. Cover. Simmer 20 to 25 minutes or until tender. Another method is to place them in a clean Jar or howl cover with boiling water and let stand overnight. Delicious hours d oct arcs can be made by stuffing pitted cooking Norah Cherry prunes with Ripe olives and cheese. Wrap in Bacon. Broil and serve hot. Often there Are times when we want a dressing to accompany fowl. Prunes and Rice make a Fine dressing that can he baked separately in a casserole excellent with Chic Ken or Turkey portions. Desserts arc elegant and Good tasting with primps As the character ingredient. Mix the fruit with Orange sections and flame with Brandy for a novel company dessert. Or you can make prune mousse that goes into the deep freeze. Prune Olive snacks 16 Large sized prunes cup cubed Cheddar Hresc 16 pitted Ripe olives Illyes Bacon Cook prunes 15 minutes in water to cover. Drain. Cool. Remove pits. Cut cheese into tiny cubes. Put cheese in olives. Tuck olives into pitted prunes. Cut Bacon slices in half. Wrap Bacon around prunes secure with toothpicks. Preheat oven to Broil. F Lack prunes on broiler rack about four inches from source of heat. Broil four to five minutes or until Bacon Crisp. Yield if hours d oct arcs. Casserole of Turkey stuffing 1 i cups sliced onion i cup butter 3 cups cooked Rice 1 chopped celery 1 cup plump pitted prunes i Teaspoon poultry seasoning t Teaspoon Salt Teaspoon Pepper a cup slivered to Astrid Al monds saute onion in butter until a delicate Brown Combine with Rice celery prunes and season Ings. Spoon into buttered casserole. Preheat oven to 350 Deg. F. Cover casserole. Bake 40 min utes. Remove cover. Sprinkle with almonds. Bake in minutes longer. Yield six to eight Servings. Prune mousse 1 j cups plumped chopped prunes la cup sugar 3 Tablespoons grated Lemon Rind i cup Lemon Julur Teaspoon Salt 2 egg Whites 1 cup whipping Cream Combine chopped prunes one Quarter cup sugar Lemon Rind juice and Salt. Beat egg Whites until soft peaks form. Gradually add remaining sugar beating to stiff meringue. Combine prune mixture meringue and whipped Cream. Mix Well. Spoon into freezing tray. Freeze until firm. Yield six to eight Servings. Prunes flambe i in. A macs 4 cups cold water v the Bay Art needlework Dpi rement. Fourth floor a men s store cardigans in a merge of color Bine intermingle mix to bring you a look so conscious Man olives and blues mix and blend to harmonize handsomely with All your Slacks pure British Wool r in v fashionable Flat knits look to the key to fashion cardigans in colors that now at the illustrated hit Cardigan. 7 Metal buttons Saddle shoulder style. . In Olive and Blue. 9.95 colors that blend Corn rugged so right for the style Browns and Blacks intermingle of their the bar in Titan main floor. Shop tonight Lake shopping tonight til lit a v so Wiy to own your ;