Stuffed Prunes

By shawnanewton

From Ruth Lense via Mrs. Martha Christopher

Served with a meat course.

Ingredients

• Extra large prunes
• Chopped dill pickles
• Chopped sweet/sour pickles
• Chopped red red beets
• Chopped pickled green peppers and some with stuffed olives and others with pimentios.

Preparation

Step 1

Extra large prunes washed, rinsed well and put to soak overnight in hot water. Cover and pit them in the morning. Place on paper to dry. Stuff with the chopped mixture of the other ingredients. The stuffing much be entirely hidden and the prunes must be smooth and plump when sent to table.