Sunsweet : [Good eating ... for all the family] / [California Prune and Apricot Growers Assn.].

Date:
[1947]
Catalogue details

Licence: Public Domain Mark

Credit: Sunsweet : [Good eating ... for all the family] / [California Prune and Apricot Growers Assn.]. Source: Wellcome Collection.

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    VEAL BIRDS WITH PRUNE DRESSING 114 cups cooked SUNSWEET 114 cups bread crumbs ‘“Tenderized”’ Prunes Salt and pepper to taste 1 cup finely cut celery 2 pounds round veal steak 4 cup finely cut green sweet pepper Oil or fat 1 small onion, chopped fine 3 cups hot water Pit prunes, cut into small pieces, combine with celery, sweet pepper, onion, bread crumbs, salt and pepper, and mix thoroughly. Cut steak into squares 3 to 4 inches in size, free from bone. Sprinkle with salt and pepper. Place small amount of dressing on each square, roll, and pin together with toothpicks. Heat frying-pan, add enough oil or fat to fry rolls until brown on all sides. Place rolls in a kettle and pour over them the fat in which they were fried. Add 3 cups hot water, cover tightly, and cook over low heat for 1 hour or until meat is tender. This makes 12 to 14 rolls. Allow 3 rolls to a serving. The extra dressing may be baked in a separate pan, adding a small amount of butter. Serves 4 or 5. Illustrated Page 26. SUNSHINE HAM 114 cups SUNSWEET 14 cup brown sugar “Tenderized” Apricots 14 teaspoon ground cloves YY cup granulated sugar 1 cup liquid in which Apricots 2 large slices ham, cut were cooked 34, inch thick Wash apricots and boil in sufficient water to cover generously for 10 minutes; add granulated sugar, continue boiling 5 minutes and drain, saving liquid. If ham is very salty, parboil to remove salt. Place in baking pan and arrange apricots over ham slices. Combine brown sugar and cloves and sprinkle over apricots. Pour liquid over all. Cover pan and bake 30 minutes in a hot oven (425 degrees F.); uncover and continue baking 45 minutes, basting often. Lift to serving platter and pour liquid from pan over ham. Serves 6. Illustrated Page 26. JACK HORNER FRITTERS 12 cooked SUNSWEET 2 tablespoons shortening “Tenderized” Prunes 1 large egg, beaten Orange slices, pineapple 14 cup milk pieces or candied cherries 1 cup sifted all-purpose flour for filling Prunes 1 teaspoon baking powder Deep fat for frying 14 teaspoon salt Tart jelly 14 teaspoon vanilla Y4 cup granulated sugar Before preparing batter, remove pits from prunes and refill cavities with Orange slices, pineapple pieces, or candied cherries. Then cream sugar and shortening, add beaten egg and mix. Add milk, flour sifted with bak- ing powder and salt, and mix. Add vanilla and beat well. Dip each stuffed prune into batter, being sure fruit is well covered. Fry in deep fat to a golden brown, and drain on paper. Serve hot. Top each fritter with a spoonful of tart jelly just before serving. Serves 6 to 8. Illustrated Page 26. /I\N
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