Home on the Grange: Prunish Good Time

Posted Jun 10 2016, 1:39 pm in

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!

Not only the Ladies of the Grange liked Stuffed Prune Salad.


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!

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