Once again I have found a recipe whose components baffle me. In this case, there are two. These were found under the Hot Hors D'Oeuvres section of The United States Regional Cook Book. Those of you with tender stomachs, continue at your own risk!
Remove stones from cooked prunes fill with cheese or peanut butter, wrap in short strips of bacon, fastened with a toothpick. Broil until bacon is crisp, serve hot on a cocktail pick.
Spread strips of uncooked bacon with peanut butter, roll tightly, fasten with a toothpick. Broil until bacon is crisp and serve on cocktail picks stuck with an eggplant.
Fill cooked prunes with peanut butter? And serve wrapped in bacon? Really???? Or better yet, spread raw bacon with peanut butter and cook?? I'm not sure the eggplant stuck on the cocktail pick would make it taste or look any better. For the love of Pete! I'm not sure who these were supposed to be served to, but I think they might have been a convenient way of getting rid of unsavory house guests. Who on earth would serve either of these to someone they liked and wanted to have over again? I would love to talk to the one person who actually made and served these two. I think my questions would start with "Why?"......
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