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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Prunes stuffed with veal, raisins and walnuts, an Israeli dish. This is one I haven't tried yet, but want to. I'm posting the original amount of salt, but my taste is for considerably less (I'd also use no-salt-added tomato sauce). Ingredients:
1 onion, chopped |
2 tablespoons butter |
3/4 lb ground veal |
1 cup finely chopped walnuts |
1/4 cup raisins, soaked 5 min in warm water and drained |
2 teaspoons salt |
pepper |
30 -32 pitted prunes |
1/4 cup tomato sauce |
1 lemon, juice of |
1/3 cup sugar |
Directions:
1. In skillet, saute onion in butter 5 minutes.
2. Combine veal through raisins with 1 tsp salt and pepper, mixing with hands, and roll into 30-32 1-inch balls.
3. Fill the cavity of each prune with a ball of stuffing and place in a baking dish.
4. Combine tomato sauce through sugar with 1 tsp salt and pepper to taste; pour over prunes.
5. Bake 45 min at 350°F.
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