If this used dates instead of prunes nobody would look twice.
applepieplaisance
This looks quite delicious to me, prunes (sweet) and bacon (salty). Yummy.
cranbeery
I misunderstood that as the recipe per prune and was confused about how enormous they’d have to be. I still doubt you’d need the rice as filler here, even with 6-8 prunes.
Pickles and prunes together sounds horrid, and I don’t eat bacon, but … I dunno, it’s not the worst thing I’ve ever seen.
icephoenix821
*Image Transcription: Book Page*
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##Celery Pinwheels Separate stalks from 1 bunch celery. Fill each stalk with nippy spreading cheese. Put stalks back together; tie firmly and chill. Slice ¼ to ½ inch thick.
##Stuffed Cucumber Remove center of pared cucumber with apple corer; stuff with mixture of 1 cup flaked tuna fish, 2 tablespoons mayonnaise, and 12 teaspoon each onion juice and lemon juice, Worcestershire sauce, salt, and paprika to taste; chill and cut in ½-inch slices.
Blend cream and Roquefort cheeses. Add celery, onion, cayenne, and salad dressing. Form in tiny rolls. Roll in nut meats and chill. Makes 16 to 20 rolls.
##Cheese Apples Soften one 8-ounce package American cheese with fork; add ½ cup chopped nut meats and 12 small pickled onions, chopped. Mix well. Form in small balls; roll one side in paprika and stick with a whole clove. Makes 12 apples.
##Cacuttas Select large prunes; steam tender; remove seeds. Stuff with mixture of 1 tablespoon minced gherkins, 3 tablespoons cooked rice, 1 tablespoon chutney, ⅛ teaspoon salt, ⅛ teaspoon paprika. Dip into Worcestershire sauce; wrap each with slice of bacon; fasten with toothpick. Broil until bacon is crisp. Serve hot. Makes 6 to 8 Calcuttas.
#Canapés Canapés are small pieces of toasted or grilled bread topped with seasoned spreads and smartly garnished. Trim day-old bread, cut in fancy shapes, and, if desired, toast or quickly brown in butter in frying pan on one side only. Spread topping on untoasted side. If made ahead of time, spread with softened butter or mayonnaise to keep bread moist and prevent soaking.
Canapé wafers, tiny finger rolls, cream puffs, biscuits, and puff-paste shells may be substituted for the usual bread base. Spreads or toppings may be some of the same as suggested for hors d’oeuvres. Seasoned butters made by creaming butter with parsley, mustard, horse-radish, crushed garlic, anchovy paste, onion juice, or crushed mint leaves add flavor to the canapé base.
##Savory Butters for Canapés **Anchovy:** Cream butter; add any desired amount of anchovy paste or mashed anchovy fillets.
**Horse-Radish:** Cream butter and add drained horseradish to suit taste.
**Lemon:** Add ½ teaspoon grated lemon rind and 1 tablespoon lemon juice to ¼ cup softened butter.
**Mustard:** Add 1 to 1½ teaspoons prepared mustard to ¼ cup softened butter.
**Olive:** Add ¼ cup finely chopped green or stuffed olives and a few drops onion juice to ½ cup softened butter.
**Sardine:** Cream 3 tablespoons butter; add 1 teaspoon mashed sardine, a few drops of onion and lemon juices.
##BETTER HOMES & GARDENS COOK BOOK
GiselePearl
Curious what is the year on this.
My mom made stuffed prunes similar to this but with honey, nuts, and cream cheese instead of the savory ingredients listed here.
5 Comments
If this used dates instead of prunes nobody would look twice.
This looks quite delicious to me, prunes (sweet) and bacon (salty). Yummy.
I misunderstood that as the recipe per prune and was confused about how enormous they’d have to be. I still doubt you’d need the rice as filler here, even with 6-8 prunes.
Pickles and prunes together sounds horrid, and I don’t eat bacon, but … I dunno, it’s not the worst thing I’ve ever seen.
*Image Transcription: Book Page*
—
##Celery Pinwheels
Separate stalks from 1 bunch celery. Fill each stalk with nippy spreading cheese. Put stalks back together; tie firmly and chill. Slice ¼ to ½ inch thick.
##Stuffed Cucumber
Remove center of pared cucumber with apple corer; stuff with mixture of 1 cup flaked tuna fish, 2 tablespoons mayonnaise, and 12 teaspoon each onion juice and lemon juice, Worcestershire sauce, salt, and paprika to taste; chill and cut in ½-inch slices.
##Roquefort Rolls
2 3-ounce packages cream cheese
⅛ pound Roquefort cheese
2 tablespoons finely chopped celery
1 tablespoon finely chopped onion
Dash of cayenne pepper
Salad dressing
1½ cups finely chopped California walnut meats
Blend cream and Roquefort cheeses. Add celery, onion, cayenne, and salad dressing. Form in tiny rolls. Roll in nut meats and chill. Makes 16 to 20 rolls.
##Cheese Apples
Soften one 8-ounce package American cheese with fork; add ½ cup chopped nut meats and 12 small pickled onions, chopped. Mix well. Form in small balls; roll one side in paprika and stick with a whole clove. Makes 12 apples.
##Cacuttas
Select large prunes; steam tender; remove seeds. Stuff with mixture of 1 tablespoon minced gherkins, 3 tablespoons cooked rice, 1 tablespoon chutney, ⅛ teaspoon salt, ⅛ teaspoon paprika. Dip into Worcestershire sauce; wrap each with slice of bacon; fasten with toothpick. Broil until bacon is crisp. Serve hot. Makes 6 to 8 Calcuttas.
#Canapés
Canapés are small pieces of toasted or grilled bread topped with seasoned spreads and smartly garnished. Trim day-old bread, cut in fancy shapes, and, if desired, toast or quickly brown in butter in frying pan on one side only. Spread topping on untoasted side. If made ahead of time, spread with softened butter or mayonnaise to keep bread moist and prevent soaking.
Canapé wafers, tiny finger rolls, cream puffs, biscuits, and puff-paste shells may be substituted for the usual bread base. Spreads or toppings may be some of the same as suggested for hors d’oeuvres. Seasoned butters made by creaming butter with parsley, mustard, horse-radish, crushed garlic, anchovy paste, onion juice, or crushed mint leaves add flavor to the canapé base.
##Savory Butters for Canapés
**Anchovy:** Cream butter; add any desired amount of anchovy paste or mashed anchovy fillets.
**Horse-Radish:** Cream butter and add drained horseradish to suit taste.
**Lemon:** Add ½ teaspoon grated lemon rind and 1 tablespoon lemon juice to ¼ cup softened butter.
**Mustard:** Add 1 to 1½ teaspoons prepared mustard to ¼ cup softened butter.
**Olive:** Add ¼ cup finely chopped green or stuffed olives and a few drops onion juice to ½ cup softened butter.
**Sardine:** Cream 3 tablespoons butter; add 1 teaspoon mashed sardine, a few drops of onion and lemon juices.
##BETTER HOMES & GARDENS COOK BOOK
Curious what is the year on this.
My mom made stuffed prunes similar to this but with honey, nuts, and cream cheese instead of the savory ingredients listed here.