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Marinated, pitted prunes garnish a chilled chicken mousse Fruit in menu has eye appeal -••-• J JL JL For that luncheon finishing touch, fruit adds color and all that good Vitamin C to the ; menu. It combines well with tapioca for fluff. TANGY FRUIT SOIJP 2 tablespoons quick-cooking tapioca 2 cups water . ' 1 can (6 ounces) frozen con- ».centrated orange juice " 2 to 4 tablespoons sugar Dash of salt 1-% cups fresh nectarine or peach slices, sweetened 1 cup fresh blueberries Sour cream (optional) Sweeten blueberries, if desired. Combine tapioca and water in saucepan. Let stand 5 minutes. Cook and stir over.medi- um heat until mixture comes to a boil. Remove from heat. Blend in concentrate, sugar, and salt. Cook, stirring once after 20 minutes. Fold in fruit. Cover and chill. Serve with a dollop of sour cream. Makes about four cups or eight servings. TUNA SLAW WITH PRUNES 1 can (13 ounce) tuna fish or 2 cans (7 ounce each) 2 teaspoons lemon juice 1 cup halved Sunsweet Pitted Prunes, marinated as above 3 cups coarsely grated cabbage 3 -cooked eggs, dice hard-cooked eggs, cup mayonnaise cup sour cream diced Drain tuna fish and separate into chunks; sprinkle with lemon juice. Combine halved prunes with cabbage, hard-cooked eggs, chives, mayonnaise and sour cream and mix well. Lightly stir in tuna chunks. Makes 6 to 8 servings. -Advertisement- IMPORTANT NOTICE TO DOCTORS AND DIETERS: RiLSweet NO-CALORIE SWEETENER CONTAINS NO CYCLAMATES Rll-Sweet contains only pure Ingredients and Is available at your dealers now. No calories—no cyciamates. Tablets, Liquid and Super Concentrate. • A Product of Plough, Inc. Th«i Pudding and Pie filling created for "TODAY'S TIMES'* ...! So convenient, ready in seconds... just spoon and serve. Perfection Is blended inside each carton ... servejn a dessert dish for Pudding or, if you prefer, as a Pie filling In a pie shell... crown with a topping! 4 ready to eat flavors • CHOCOLATE H BUTTERSCOTCH • VANILLA • IEWO WESTERN STYLE PUPDING & PIE FIUINCj The flavor and texture of Western Style Pudding and Pie filling eteffenges comparison'with the Old Fashion way.... Try it today, We *l e ££B£? FwcfcWn S a"!* ^Fining.., a product of QOGURT "wacfy to USQ rQQDS, - ".; ; THIS COUPON IS REDEEMABLE AT YOUR GROCERS TOWARD THE PURCHASE OF ANY OF OUR WESTERN 1 ST YtE 1 "" 8 ^"^ Pudding & me Fitting MnSss^s^m.^ff^s a! to Mbo m»,09 ppn Is not to be assigned or transferred by you. Any other application constitutes frayd. Invoices proving purchase of stock within list 90 days, to &%W " In U ' S ' A - cash ™ FQOOS, INC. 502S- W. PEORIA QLENPALE, ARIZONA 85301 ¥ Phociste, Wed., Nov. 5,1969 The Arizona Republic 50 Say 'prunes' for a delicious party dish for fall Prunes make a salad flavor up, combined with chicken or tuna Crown a fall buffet with a chilled chicken mousse, handsomely garnished with tender pitted prunes marinated in salad dressing. Stir snipped marinated prunes into the mousse too. The chewy, piquant morsels add flavor and texture to this easy no-cook salad - delicious and elegant enough for your most glamorous party. Marinate the pitted prunes in your own salad dressing, or in a favorite bottled dressing. Pitted prunes are equally compatible with the French or Italian variety. These savory Salad Prunes add a flavor and nutrition plus to a variety of main dish salads. For extra heartiness, add halved Salad Prunes to Tuna Slaw, a combination of grated cabbage, tuna, and hard cooked eggs. Or combine snipped Salad Prunes with chopped cooked chicken or turkey and mayonnaise for a quick, different kind of chicken salad. SALAD PRUNES 1 package (12 ounce) Sunsweet Pitted Prunes bottle (8 ounce) salad dressing, French or Italian Empty prunes into a bowl and pour salad dressing over. Let stand at room temperature at,least 2 hours, stirring occasionally. UPSIDE DOWN CHICKEN MOUSSE 1 cup Sunsweet Pitted Prunes, marinated as above 1 package (3 ounce) lemon flavored gelatin J /fc cup boiling water 1 can condensed cream of chicken soup V4 cup sour cream J /4 cup mayonnaise 2 cups ground cooked chick- mayonnaise: Pour into a lightly oiled 1-quart straight sided dish. Chili until slightly thickened. Stir in chicken, celery, and snipped prunes. Chill until set. Unmold and top with reserved prunes. Makes 4 servings. (Double recipe lor higher, 2-quart mold.) en ery cup finely chopped cel- Reserve 10 prunes for topping and snip the remainder. Dissolve gelatin in boiling water. 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