1.   But given more research and verification coupled with some practical experimentation, prune puree could help make beef safer.

2.   Food service association staffers are also starting to educate lunch providers on the use of prune puree, a commodity that the prune industry is making available to schools.

3.   Food-service frozen hamburgers, for example, retain more moisture when they contain a small amount of prune puree.

4.   Fox also uses applesauce rather than prune puree as a replacement for fat because it adds moisture to baked goods without adding an unpleasant taste.

5.   Prune puree is probably the most often used.

6.   Substitute graham cracker or cookie crumb crusts made with prune puree instead of butter for traditional pastry shells.

7.   Try replacing butter, margarine, shortening or oil in recipes with half the amount of prune puree or prepared prune butter.