COOKING FOR A CROWD - PRUNE FILLING AND VARIATION
2 cups prunes, pitted, cooked and chopped
1 cup sour cream
2 ounces margarine
7 ounces eggs (about 4 total), beaten
1 pound granulated sugar
1/2 teaspoon salt
1 ounce all-purpose flour (1/4 cup)
Add cream, margarine, and eggs to prunes. Heat over hot water.
Mix dry ingredients. Add to prune mixture. Cook and stir over hot water until thick. Cool.
Yield: 1 1/2 quarts
Notes: 8 oz chopped nuts may be added.
Apricot Filling. Substitute dried apricots for prunes.