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bowl. Stir eggs into prune mixture, then add to dry ingredients. Mix to just blend thoroughly. Pour into greased 2-1/2-qt. souffle dish and smooth top. Bake in center of 325 degrees oven about 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool in dish 10 minutes. Remove from dish and cool on rack. Wrap securely in plastic wrap or foil. Slice and serve. Makes 10 servings.
Vegetable totes
1 cup finely shredded red cabbage
1 cup shredded carrots
1 cup cooked green peas
1/2 cup chopped green pepper
1 cup chopped spinach
1 cup sliced mushrooms
1/2 cup Italian salad dressing
1 cup alfalfa sprouts
1/4 cup chopped cashews
4 pita breads
8 slices Swiss cheese
Combine cabbage, carrots, peas, green pepper, spinach and mushrooms in large glass bowl. Add dressing and toss lightly to coat. Cover bowl and refrigerate several hours to blend flavors. Just before making sandwiches, add sprouts and nuts. Toss lightly to blend.
Cut pita breads in halves, open pockets and fill each half with 1 slice cheese and 3/4 cup filling. Serve immediately. Makes 4 servings.
(NOTE: The high fat content in this recipe can be reduced substantially by omitting the cashews and substituting low-calorie salad dressing.)
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