Recipes

Prunes

> NOVI’S PRUNE FUDGE PIE
> PRUNE CAKE
> MEDITERRANEAN CHICKEN AND PASTA

Novi’s Prune Fudge Pie

From John Novi, the DePuy Canal House, High Falls, New York

The DePuy is a cathedral of cuisine. Its owner, impresario and reigning genius, John Novi, may or may not get the credit for “inventing” new American cuisine, but he was certainly creating it before just about anyone else.

Serves 16.
Recipe can be halved to make one pie.

Ingredients

* 1 pound moist or 1/2 pound dried prunes

* 1/2 cup cognac

* 3 ounces semi-sweet chocolate

* 1/2 pound butter or margarine

* 6 eggs

* 16 ounces rice syrup (rice syrup is available in health food stores. Two cups of sugar and four eggs may be substituted, if necessary.)

* 1/4 tsp salt

* 1/4 tsp vanilla extract

* 2 unbaked 9” pie shells

Instructions

Mince prunes, then soak in cognac. If moist prunes are used, soak one hour; if prunes are dried, soak overnight.

Melt chocolate and butter or margarine together in a sauce pan. Pour into a bowl. Add rice syrup or sugar, eggs, salt, vanilla and prunes with the cognac. Blend well. Pour into pie shells and bake at 350 degrees for 55 minutes.

Serve chilled with whipped cream.

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Prune Cake

From Jean Conley of Portsmouth, Ohio

Ingredients

Instructions

Mix & pour into greased and floured oblong pan or loaf pan. Bake at 350º about 30 - 35 minutes. Cover with sauce (recipe below) immediately after taking out of oven while still in pan.

(Submitted by Jean Conley of Portsmouth, Ohio)

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Mediterranean Chicken and Pasta

From California Dried Plums

Ingredients

* 3 pounds chicken pieces, skinned

* Salt and pepper

* 2 tablespoons olive oil

* 3/4 cup pitted prunes

* 1/2 cup dry white wine

* 1/4 cup capers, drained

* 1/4 cup green or Nicoise olives, pitted*

* 3 large cloves garlic, minced

* 1 1/2 teaspoons dried rosemary, crumbled

* 1 teaspoon dried oregano

* 12 ounces dry pasta

Instructions

Season chicken with salt and pepper. In large, non-stick skillet or Dutch oven, heat olive oil. Add chicken a few pieces at a time; cook, turning occasionally, until golden on all sides. Add remaining ingredients except pasta. Cover and cook, stirring occasionally, 30 minutes or until chicken is tender. Cook pasta according to package directions; drain. Serve chicken and sauce over hot pasta. Makes 6 servings.

*To pit olives, hit each with a mallet. Olive will easily fall away from pit.

Nutrients per serving: Calories 458; Protein 31g; Fat 10g; Carbohydrate 60g; Sodium 371mg; Dietary Fiber 3g; Iron 4mg

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