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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    PERENNIAL PRUNE SALAD 16 cooked SUNSWEET “‘Tenderized” 1g teaspoon salt Prunes Few drops tabasco sauce 1 package Philadelphia cream cheese Lettuce YY cup finely cut celery Paprika 14, cup sweet pickle relish Mayonnaise (optional) Remove pits from prunes, leaving prunes as whole as possible. Combine cheese, cel- ery, pickle relish, salt and tabasco sauce and mix thoroughly. Refill prunes and ar- range on lettuce-garnished salad plates. Sprinkle tops with paprika. Garnish with mayonnaise if desired. Serves 4. Illustrated Page 29. FRUITED CHEESE SALAD 2 cups pitted, cooked SUNSWEET 1 pint cottage cheese “Tenderized” Prunes 1 cup mayonnaise 3, grapefruit 34, cup chili sauce 114 tablespoons granulated gelatin 14 pint whipping cream 3, tablespoons cold water Lettuce Cut prunes into pieces. Peel grapefruit, remove sections, and if sections are large, cut in half. Soften gelatin in cold water and dissolve over hot water. Combine cottage cheese with mayonnaise, chili sauce and dissolved gelatin. Add stiffly beaten cream, prunes, grapefruit, and blend thoroughly. Pour into shallow pan and chill. Cut into squares and serve on lettuce. Serves 10 to 12. PEPPER-COT SALAD 1 cup SUNSWEET “Tenderized”’ 1 tablespoon gelatin Apricots 2 tablespoons cold water 24 cups water 4 green sweet peppers 14 cup granulated sugar Lettuce Few grains salt Mayonnaise Wash apricots, add water and boil until soft, about 25 minutes, and water is well ab- sorbed. Add sugar, salt, and mash by beating with a spoon. Soften gelatin in cold water, add to hot apricots and stir until dissolved; cool. Cut top from peppers, remove seeds and wash. Refill with apricot mixture and chill. Place in glasses or cups to keep upright. When chilled, slice crosswise and serve on lettuce with a garnish of mayonnaise. Serves 6. EDEN SALAD 1 cup cooked SUNSWEET 14 cup finely cut green sweet pepper “Tenderized” Prunes V4 teaspoon salt 1 cup diced apple French dressing 1 cup pineapple pieces Lettuce <se em OF 6 - Moy * Guaranteed by @ Pit prunes and cut into quarters. Combine with apple, pineapple pieces, ae green pepper, salt and dressing, and mix lightly. Serve immediately on ’ lettuce-garnished salad plates. Serves 6. TAS ADvERTISED V
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