Easy Cinnamon-Raisin RollsStarting with frozen bread dough cuts down thepreparation time for these simple yet impressivebreakfast treats. Be sure your dough is completelythawed before you begin.Prep time: about 15 minutes / Rise time: about 45 minutesBake time: 25 minutes / Makes 1 dozen rolls

1 loaf (16 oz.) frozen bread dough,thoroughly thawed

3 tablespoons butter or margarine,melted, divided

1⁄2 cup packed light brown sugar2 teaspoons ground cinnamon3⁄4 cup Sun-Maid Natural Raisins

Glaze:1⁄2 cup powdered sugar1⁄2 teaspoon ground cinnamon2-3 teaspoons milk

ROLL out dough to 18 x 8-inch rectangleon a lightly floured surface.BRUSH dough with 2 tablespoons meltedbutter.COMBINE brown sugar, 2 teaspoons cinna-mon and raisins; sprinkle evenly over dough,leaving a 1⁄2-inch border along long sides.ROLL up long side of dough jellyroll fashion.Pinch the long seam to seal.CUT dough crosswise into 12 (11⁄2 inch)slices. Brush a 9-inch square or round bakingpan with remaining 1 tablespoon butter.

Place rolls, cut side down in pan. Let rise in awarm place until doubled, 40 to 45 minutes.HEAT oven to 350°F. Bake rolls 22-25 minutesor until golden brown. Immediately turn outonto a platter.COMBINE powdered sugar and 1⁄2 teaspooncinnamon. Stir in just enough milk to makea thick glaze. Drizzle over rolls.

N E W TA S T E

Cinnamon Orange Raisin Loaf: Roll outdough and brush with butter as directedfor rolls. Add 1 teaspoon grated orangezest to the brown sugar, cinnamon andraisins. Sprinkle mixture over dough; rolldough up starting at short side of dough.Place in a buttered 9 x 5-inch loaf pan. Letrise 30 minutes or cover with plastic wrapand refrigerate overnight. Bake at 350°F.30-35 minutes (40-45 minutes if refriger-ated) or until golden brown. Cool in pan10 minutes. Run knife around edges ofloaf and turn out onto a plate. Prepareglaze as directed substituting orange juicefor milk and adding 1⁄2 teaspoon gratedorange zest. Drizzle over cooled loaf.

Time Saver Tip: Pick up Sun-Maid CinnamonSwirl Raisin Bread at your local supermarket.

Cinnamon Orange Raisin Loaf

Raisin Bran MuffinsFreshly baked muffins on demand—a dreamcome true! This batter keeps in your refrigeratorfor up to one month. For a refreshing citrusflavor, try our New Taste variation.Prep time: about 15 minutes / Bake time: 25 minutesMakes 3 dozen muffins

3 cups whole wheat flour2 cups toasted bran flake cereal1 cup toasted wheat germ1 cup packed brown sugar21⁄2 teaspoons baking soda1⁄2 teaspoon salt2 cups buttermilk1 cup water2 large eggs, beaten1⁄2 cup vegetable oil1⁄2 cup honey1⁄4 cup molasses2 cups Sun-Maid Natural Raisins

COMBINE whole wheat flour, bran flakes,wheat germ, brown sugar, baking soda andsalt in a large bowl, mix well.COMBINE buttermilk, water, eggs, oil, honeyand molasses in a bowl; blend well. Add toflour mixture; stir just until dry ingredientsare moistened. Fold in raisins.POUR into glass or plastic container. Coverand store in refrigerator for a minimum of4 hours and a maximum of 4 weeks.HEAT oven to 400°F. Grease or line muffincups with paper baking cups. Spoon 1⁄4 cupbatter into cups.BAKE for 20 to 25 minutes.

N E W TA S T E

Oat and Bran Raisin Muffins: Substitute1 cup oats or 1 cup nugget-type cereal forwheat germ. Prepare as above.

Orange Raisin Bran Muffins: Substitute1 cup orange juice for 1 cup water. Add2 teaspoons grated orange zest to batter.

Time Saver Tip: Pick up Sun-Maid HoneyRaisin Bran Muffin Mix at your local super-market.

TheNewTasteof Tradition

Sun-Maid Natural California Raisins have

been a family favorite for generations. Their

sweet fruit flavor has made them a popular

ingredient in many traditional American

recipes. Now, we've gathered together a deli-

cious collection of our classic raisin recipes

and given them a new taste twist! With a few

simple additions or easy substitutions, you

can create a refreshing variety of new dishes.

Enjoy this dazzling array of over 45 kitchen-

tested ideas and visit our Web site at

www.sunmaid.com for more Sun-Maid Raisin

and Specialty Fruit recipes.

Orange Raisin Bran Muffin

Chocolate Fig Bread Pudding

Banana Raisin Peanut Bread

Raisin Bread PuddingA rich, classic dessert, you can make aheadand simply reheat in your oven. Serve warmwith spirited sauce or readymade caramel icecream topping. For the fig and chocolatelover — our New Taste variation is a must!Prep time: about 15 minutes / Bake time: 50 minutesMakes 4 to 6 servings.

4 cups (3⁄4-inch cubes) firm white bread1 cup Sun-Maid Natural Raisins2 cups milk2 tablespoons butter or margarine2 large eggs1⁄4 cup granulated sugar2 teaspoons vanilla1⁄4 teaspoon salt1⁄4 teaspoon ground cinnamon1⁄4 teaspoon ground nutmeg

Spirited Sauce11⁄4 cups powdered sugar6 tablespoons butter1 large egg, beaten1⁄4 cup dark rum or brandy

HEAT oven to 350°F. Grease 11⁄2-quartbaking dish.COMBINE bread cubes and raisins inbaking dish.HEAT milk and butter until butter ismelted (do not boil).COMBINE eggs, sugar, vanilla, salt, cinnamonand nutmeg; blend well. Add hotmilkmixtureto egg mixture, stirring constantly. Pour overbread and raisinmixture. Let stand 5minutes.Sprinkle with additional nutmeg, if desired.BAKE uncovered for 50 minutes or untilknife inserted in center comes out clean. Ifdesired, baked pudding can be made severaldays ahead. Cover and refrigerate. Reheat in325°F oven for 15 minutes.PREPARE Spirited Sauce. Serve warm overbread pudding.Spirited Sauce: Combine all sauce ingredi-ents in saucepan. Cook over low heat, stirringconstantly, about 3 minutes.

N E W TA S T E

Caramel Sauce: Warm caramel icecream topping and serve over RaisinBread Pudding.

ChocolateFigBreadPudding:Substitute1 cup coarsely chopped Sun-Maid

Mission or Calimyrna Figs for raisinsand add 1⁄2 cup (3 ounces) chocolatechips or chopped chocolate to breadcubes. Omit cinnamon and nutmegand prepare as directed for Raisin BreadPudding. Serve with sauce if desired.

Double Raisin BreadPudding:Visit ourWeb site www.sunmaid.com and try theDouble Raisin Bread Pudding madewith Sun-Maid Cinnamon Swirl RaisinBread.

Banana Raisin BreadBanana bread just got better with plump,all-natural raisins, peanuts and peanut butter.Keep old bananas in the freezer and a carton ofSun-Maid Raisins on the shelf, and you’ll alwaysbe ready to make this moist, fruity bread.Prep time: about 15 minutes / Bake time: 1 hourMakes 1 loaf

1⁄3 cup butter or margarine, melted2⁄3 cup granulated sugar2 large eggs1 cup (2 medium) mashed ripe bananas3 tablespoons milk2 cups all-purpose flour1 teaspoon baking powder1⁄2 teaspoon baking soda1⁄4 teaspoon salt1 cup Sun-Maid Natural Raisins1⁄2 cup chopped walnuts, optional

HEAT oven to 350°F. Grease a 9x5-inchloaf pan.STIR together butter, sugar and eggs;blend in banana and milk.COMBINE flour, baking powder, bakingsoda and salt. Add to banana mixture; stirjust until dry ingredients are moistened.Fold in raisins and walnuts. Spoon batterinto pan.BAKE for 55 to 60 minutes or until toothpickinserted in center comes out clean. Cool inpan 10 minutes. Remove from pan and coolon wire rack.

N E W TA S T E

Banana Raisin Peanut Bread: Reducebutter to 3 tablespoons. Add 1⁄3 cuppeanut butter to butter and sugar mix-ture. Substitute 1⁄2 cup chopped roastedpeanuts for walnuts.

Razzle Dazzle Carrot CakeMoist and so delicious, carrot cake is a familyfavorite desert. Our NewTaste recipe takes on atropical flair with macadamia nuts, pineapple andcrystallized ginger.Prep time: about 25 minutes / Bake time: 1 hourMakes 12 servings

4 large eggs2 cups granulated sugar1 cup vegetable oil1 teaspoon vanilla21⁄2 cups all-purpose flour1 tablespoon ground cinnamon1 teaspoon baking soda1⁄2 teaspoon salt21⁄2 cups finely grated carrots11⁄2 cups Sun-Maid Natural Raisins1 cup chopped walnuts, optional

Cream Cheese Frosting8 ounces cream cheese, softened2 tablespoons butter, softened2 cups powdered sugar1 teaspoon vanilla2-3 teaspoons milk

HEAT oven to 350°F. Generously grease a 10-inch tube panor 12-cup fluted tube pan.BEAT eggs, sugar, oil and vanilla in largemixing bowl until light and fluffy.

COMBINE flour, cinnamon, baking sodaand salt. Gradually add to egg mixture; mixwell. Stir in carrots, raisins and walnuts.Pour batter into greased pan.BAKE for 1 hour or until toothpick insertedin center comes out clean. Cool 10 minutes.Remove from pan and cool on wire rack.COMBINE all frosting ingredients; blenduntil smooth. Spread on top of cake.

N E W TA S T E

Tropical Carrot Cake: Reduce oil to 3⁄4cup and reduce cinnamon to 1 teaspoon.Use golden raisins, if desired. Add one8-ounce can crushed pineapple, drained;1 cup sweetened, shredded coconut;1⁄2 cup finely chopped crystallized gingeror 11⁄2 teaspoons dry ginger; substitute3⁄4 cup chopped macadamia nuts for wal-nuts. For glaze, increase milk to 2 to 3tablespoons and blend with frostingingredients. Drizzle over cake. Garnishwith toasted coconut and chopped crys-tallized ginger, if desired.

Sun-Maid Baking Tip: Cake can be baked in two8 or 9 inch pans for 30-40 minutes; 9 x 5 inchloaf pan for 40-45 minutes; 6 mini-loaf pans for30-35 minutes.

Tropical Carrot Cake

Rice PuddingRice pudding was a favorite of PresidentUlysses S. Grant. Today, we start with cookedrice to streamline the preparation. CaliforniaApricots add a colorful twist and a sweet,slightly tart flavor to our New Taste variation.Prep time: about 5 minutes (not including cooking rice) /Cook time: about 20 minutes / Makes 4 servings

11⁄2 cups cooked long grain rice2 cups milk, divided1⁄3 cup granulated sugar1⁄4 teaspoon salt1 large egg, beaten2⁄3 cup Sun-Maid Natural Raisins1⁄2 teaspoon vanilla

Dash ground nutmeg or cinnamon, optional

COMBINE rice, 11⁄2 cups milk, sugar and saltin a heavy saucepan.COOK over medium heat, stirring occasion-

ally, 15 to 20 minutes until thick and creamy.Blend remaining 1⁄2 cup milk and egg; stirinto rice mixture. Stir in raisins. Cook anadditional 2 minutes, stirring constantly.Stir in vanilla.SPOON into serving dishes. Sprinkle withnutmeg or cinnamon, if desired..

N E W TA S T E

Apple or Pear Raisin Rice Pudding:During the last 2 minutes of cooking add1mediumapple or pear, peeled anddiced.

Apricot Almond Rice Pudding: Duringthe last 2 minutes of cooking substitute2⁄3 cup chopped Sun-Maid CaliforniaApricots for raisins and add 1⁄4 cup sliv-ered toasted almonds.

Rice PuddingApricot Almond Rice Pudding/

French Apple Raisin PieA crumb topping distinguishes French applepie from other traditional pies. In our New Tastevariation, the crumb topping gives way to acrostata. A rustic Italian dessert made with afreeform crust and filled with fruit. Frozenpeaches and readymade pie dough makethis an easy winner.Prep time: about 20 minutes / Bake time: 1 hourMakes 8 servings

1 cup Sun-Maid Natural Raisins1⁄2 cup granulated sugar2 tablespoons plus 3⁄4 cup all-purpose

flour, divided1⁄2 teaspoon ground cinnamon1⁄4 teaspoon salt4 cups (4 to 6 medium) peeled,

chopped tart apples1 tablespoon lemon juice1 9-inch unbaked pie dough round or shell1⁄2 cup packed brown sugar1⁄3 cup butter or margarine

HEAT oven to 425°F.COMBINE raisins, sugar, 2 tablespoons flour,cinnamon and salt. Mix with apples andlemon juice. If using pie dough, fit into 9-inchpan according to package directions.POUR fruit into pie shell.COMBINE remaining 3⁄4 cup flour, brownsugar and butter just until mixture resemblescoarse crumbs. Sprinkle crumbs evenly overraisin-apple mixture.BAKE on lowest oven rack at 425°F. for 10minutes. Reduce temperature to 350°F. andbake an additional 45 to 55 minutes or untilgolden brown. Serve warm or cold.

N E W TA S T E

Crostata: Prepare fruit as directed forFrench Apple Pie. Omit 3⁄4 cup flour,brown sugar and butter. Place 9-inchround pie dough on a rimmed bakingsheet. Mound fruit in center of dough,leaving a 1-2 inch border. Fold dough uparound fruit, gently pleating and pressingdough against fruit. Bake 10 minutes at425°F.; reduce temperature to 350°F. andbake 20-25 minutes until crust is goldenbrown. Juicesmay seep out onto pan. Coolon pan. With a large spatula, carefullytransfer crostata to a platter and dust withpowdered sugar before serving.

Peach Crostata: Substitute 4 cups freshpeach slices, or 1 bag (16 ounces) frozensliced peaches, for apples.

Crumble:Omit pie dough. Place fruit in a9-inch pie pan, or an 8 or 9-inch round orsquare pan. Sprinkle brown sugar crumbmixture over fruit. Bake at 350°F. for 30minutes or until golden brown and fruit isbubbly.

Raspberry Raisin Ribbon Bars(cover photo)

These bars can be made with a variety of jamsand preserves; but, the New Taste variationmade with chocolate hazelnut butter is thehands-down favorite in our test kitchen. Makea double batch and freeze!

Prep time: about 15 minutes / Cook time: 30 minutes /Makes: 20 bars

1⁄2 cup butter or margarine, softened2⁄3 cup packed brown sugar1 teaspoon vanilla1⁄2 cup all-purpose flour1⁄4 teaspoon baking soda11⁄2 cups quick or old fashioned oats1 cup chopped walnuts1 cup Sun-Maid Natural Raisins1⁄2 cup raspberry preserves

HEAT oven to 375°F.COMBINE butter, brown sugar and vanilla;beat until well blended.ADD flour and baking soda; mix well.STIR in oats and walnuts. Reserve 1 cup oatmixture for topping. Press remaining oatmixture into 8-inch square pan.COMBINE raisins and raspberry preserves.Spread raisin mixture to within 1⁄2-inch ofedges. Sprinkle with reserved oat mixture;press lightly.BAKE at 375°F. for 25 to 30 minutes or untilgolden brown. Cool in pan; cut into bars.

N E W TA S T E

ChocolateHazelnutRaisinBars:Substitute1⁄2 cupchocolatehazelnutbutter (Nutella®)for raspberry jam. Prepare as directed.

Peach Crostata

Rustic Raisin Biscotti (cover photo)

A twice-baked traditional Italian cookie with adelightfully crunchy texture. Great with a cupof tea, coffee or glass of milk — go ahead anddouble-dip!Prep time: about 20 minutes / Bake time: about 45 minutesMakes: 4 dozen

1⁄2 cup butter or margarine, softened1 cup granulated sugar3 large eggs, divided1 tablespoon anise seeds2 teaspoons grated lemon zest2 teaspoons grated orange zest3 cups all-purpose flour1⁄2 teaspoon baking powder1⁄4 teaspoon baking soda1 cup Sun-Maid Natural Raisins1 cup coarsely chopped almonds

HEAT oven to 350°F. Grease cookie sheet.BEAT butter, sugar and 2 eggs plus 1 eggyolk (reserve remaining egg white) untillight and fluffy.STIR in anise seeds, lemon and orange zest.COMBINE flour, baking powder and bakingsoda. Gradually add to buttermixture;mixwell.STIR in raisins and almonds.DIVIDE dough in half. Shape each half into12 x 21⁄2 x 3⁄4-inch roll. Place rolls on greasedcookie sheet, allowing space in between forspreading. Press tops of rolls to flatten slightly.Lightly beat egg white; brush over rolls.

BAKE in middle and top of oven at 350°F. for30 minutes or until lightly browned. Removefrom oven; cool 15 minutes. Reduce temper-ature to 325°F. Using sharp knife, cut rollsdiagonally into 1⁄2-inch slices. Place slices,cut side down, on cookie sheet. Return tooven and bake an additional 10-12 minutesor until almost dry. Cool on wire racks.

N E W TA S T E

ChocolateDippedBiscotti:Heat 11⁄4 cupswhite or semi-sweet chocolate chips and1 teaspoon vegetable oil in a microwaveonmediumpower(50%)forabout2minutes.Stir until chips are melted. Dip cookieshalfway up into chocolate. Set on waxpaper lined pan until cool, or refrigerate15 minutes.

Chocolate Almond Biscotti: Omit aniseseeds, lemon and orange zest. Reduce flourto 22⁄3 cups and add 1⁄3 cup unsweetenedcocoa powder. Prepare as directed.

Cinnamon Raisin Hazelnut Biscotti:Omit anise seeds, lemon and orange zest.Add 11⁄2 teaspoons ground cinnamon.Substitute 1 cup coarsely chopped hazel-nuts for almonds. Prepare as directed.

H O W T O M A K E C R I S P O R C H E W Y C O O K I E SSome people like their cookies crisp while others like them chewy. Here are some tips on how to make both.

For Crisp For Chewy

Cookie Sheet Use greased and warm sheets Use ungreased and cool sheets

Temperature Have butter, eggs & dough at room temperature Have butter, eggs and dough chilled

Sugars Use proportionately more white than Use proportionately more brown thanbrown sugar white sugar

Cooking Time & Bake a little longer at a little Bake a little shorter at a littleOven Temperature lower temperature higher temperature

Ingredients Use a little more butter Use a little more flour

Shape Make flatter cookies Make thicker cookies

Yogurt Raisin CookiesSun-Maid’s Vanilla or Chocolate Yogurt Raisinsmake a great snack, and a tasty cookie.Watch thebaking time, yogurt raisins are sensitive to heat.Prep time: about 15 minutes / Bake time: 9-11 minutesMakes 2 dozen cookies

1⁄2 cup (1 stick) butter or margarine, softened1⁄3 cup packed brown sugar1⁄3 cup granulated sugar1 teaspoon vanilla1 large egg11⁄4 cups plus 2 tablespoons

all-purpose flour1⁄2 teaspoon baking soda1⁄2 teaspoon salt1 package Sun-Maid Vanilla or Chocolate

Yogurt Raisins1 cup chopped pecans or walnuts

HEAT oven to 375°F.BEAT butter, sugars, vanilla and egg in largebowl until creamy.COMBINE flour, baking soda and salt insmall bowl. Gradually add to butter mixture;beat well.STIR in Yogurt Raisins and nuts.DROP dough by rounded tablespoonfulsonto ungreased cookie sheets.BAKE for 9-11 minutes or until light brown.Cool 2 minutes; remove from cookie sheetsand cool completely.

N E W TA S T E

Yogurt Raisin Bars: Spread dough in agreased 9-inch square pan. Bake at 350°F.for 25-30minutesoruntil center tests done.

Rum Raisin Cookies (cover photo)

A classic cookie filled with California raisins.Use your microwave to plump the raisins.Prep time: about 10 minutes / Bake time: 10-12 minutesMakes 2 dozen cookies

1 cup Sun-Maid Natural Raisins1 teaspoon rum extract1⁄2 cup butter or margarine, softened1⁄2 cup granulated sugar1⁄4 cup packed brown sugar1 large egg13⁄4 cup all-purpose flour1⁄2 teaspoon baking powder1⁄2 teaspoon baking soda1⁄8 teaspoon salt

HEAT oven to 350°F.COMBINE raisins and 2 tablespoons waterin a small microwave-safe bowl. Cover withplastic wrap and heat in microwave on highfor 2 minutes. Stir in rum extract. Set aside.BEAT butter, sugars and egg in large bowluntil creamy.COMBINE flour, baking powder, bakingsoda and salt in a small bowl. Gradually addto butter mixture; beat well.STIR in raisins.DROP dough by rounded tablespoonfulsonto ungreased cookie sheets.BAKE for 10-12 minutes or until light brown.Cool 1 minute; remove from cookie sheetsand cool completely.

N E W TA S T E

Orange Raisin Cookies: Heat raisins with2 tablespoons orange juice concentrateinstead of water. Omit rum extract.

Yogurt Raisin Cookies & Bars

Main Dish RaisinWaldorf

Smoked Turkey &Curry Raisin Carrot Pita

Raisin Carrot SaladThe simple addition of curry gives this classicraisin carrot salad a whole new personality.For a terrific new sandwich taste, just add somesmoked turkey from the deli, or some leftoverchicken, and stuff into pita pocket bread.Prep time: about 10 minutes / Makes 6 to 8 servings.

11⁄2 cups grated carrots1 cup Sun-Maid Natural Raisins1⁄2 cup thinly sliced celery1⁄2 cup chopped walnuts, optional1⁄3 cup mayonnaise or plain yogurt

COMBINE all ingredients and toss well.COVER and refrigerate until chilled.

N E W TA S T E

Curry Raisin Carrot Salad: Stir in 1 tea-spoon curry powder with themayonnaise.

Smoked Turkey and Curry Raisin CarrotPita: Make Curry Raisin Carrot Salad. Fillpita pocket bread halves with slices ofsmoked turkey from the deli, fresh spinachleaves and Curry Raisin Carrot Salad.

Raisin Waldorf SaladThis classic recipe was originally created atNew York’s Waldorf-Astoria Hotel in the late1890s. Sun-Maid’s New Taste variation addshearty chunks of Black Forest ham from thedeli for a flavorful main dish.Prep time: about 10 minutes / Makes 4 servings

1⁄2 cup Sun-Maid Natural Raisins2 apples, diced1⁄3 cup sliced celery1⁄4 cup mayonnaise or plain yogurt2 tablespoons chopped toasted walnuts,

optional

COMBINE all ingredients and toss well.

N E W TA S T EMain Dish Raisin Waldorf: Add dicedham or turkey and serve as a main dishsalad or stuff into pita pocket bread.

Gourmet Cheese Raisin Waldorf:Sprinkle crumbled blue or Gorgonzolacheese over RaisinWaldorf Salad.

Nutty Raisin Waldorf: Substitute toastedalmonds or pecans for walnuts.

N E W TA S T E T I P SW I T H S U N - M A I D

C A L I F O R N I AN AT U R A L R A I S I N S

• Freeze Raisin Oatmeal Classic cookie dough.Thaw when ready to bake — it’s a great timesaver.

• Make a snack mix with cereal, raisins, pretzels,nuts, yogurt raisins or some candy-coatedchocolate pieces.

• Plump raisins in frozen juice concentrate inthe microwave oven. Stir into hot cereal.

• Stir raisins into caramel ice cream topping.

• Spread peanut butter on a warm flour tortilla,sprinkle with raisins and roll up for a snack.

• Warm raisins in maple syrup and spoon overwaffles or pancakes.

• Sauté raisins in butter and brown sugar withapple or banana slices and spoon over poundcake or vanilla ice cream for a deliciousdessert.

• Stir raisins into puddings.

• Add raisins to couscous, rice and other sidedish grains.

• Keep raisins handy at home or in your desk fora quick, no fat, energy-rich snack.

• Visit the Sun-Maid Web sitewww.sunmaid.com for more tips and recipes.

Add more fruit to your dietthe Sun-Maid way!

1/4 cup raisins equalsone full serving of fruit.

Chunky ChickenPicadillo ChiliSo versatile, you can’t beat the convenience ofthis ever-popular Latin American dish. Serve ina bowl topped with grated cheese, sour creamand cilantro, or combine with rice and use as afilling for tortillas. Look for subtly-flavored,colorful tortilla wraps in your supermarket.Prep time: about 10 minutes / Cook time: 20 minutesMakes 6 servings, about 8 cups

2 teaspoons each ground cuminand chili powder

1 teaspoon salt1⁄4 teaspoon ground cinnamon1 pound boneless, skinless chicken breasts,

cut into 1-inch chunks1 tablespoon vegetable oil1 large onion, chopped4 cloves garlic, minced2 cans (141⁄2 oz. each) Mexican style

diced tomatoes, undrained1⁄2 cup chipotle salsa or medium heat salsa3⁄4 cup Sun-Maid Natural Raisins1 can (16 oz.) red or black beans, drained

Optional toppings: chopped cilantro, shreddedcheddar cheese, sour cream

COMBINE cumin, chili powder, salt andcinnamon. Coat chicken evenly withseasonings.

HEAT oil in a large saucepan overmedium heat.ADD onion and cook 5 minutes, stirringoccasionally.ADD chicken and garlic. Cook 3 minutes,stirring occasionally.STIR in tomatoes, salsa and raisins. Bringto a simmer.COVER and simmer 10 minutes.STIR in beans. Cover and continue to simmer5 minutes. Ladle into bowls and serve withdesired toppings.

N E W TA S T E

Picadillo Wraps: Use 1 pound groundturkey, chicken or lean beef in place ofchicken breasts. Cook ground meat in oilwith onion, spices and garlic until meat isdone. Add 3⁄4 cup instant (10 minute cook)brown or white rice and tomatoes, salsaand raisins. Finish preparation as for chili.Serve wrapped in warm tortillas withshredded cheese, sour cream and cilantro.

PicadilloWraps

Wild Rice PilafCalifornia Raisins are naturally at home in ricedishes and stuffings. To make your life easier,we’ve started with a mix and given you a lunchidea for the leftovers. Try serving LemonChickenPilaf Salad in a carved melon half.Prep time: about 8 minutes / Cook time: 28 minutesMakes 4 servings

2 tablespoons butter or margarine1⁄2 cup chopped onion1⁄2 cup sliced celery1 can (141⁄2 oz.) low salt chicken broth1 package (4.3 - 6.0 oz.) original flavor

long grain & wild rice mix3⁄4 cup Sun-MaidNatural or Golden Raisins1⁄3 cup coarsely chopped toasted pecans,

optional

MELT butter in a medium saucepan orskillet over medium-high heat.ADD onion and celery; cook 3 minutes,stirring occasionally.

ADD broth and enough water to equalamount called for in package directions,rice, contents of seasoning packet andraisins. Bring to a boil. Reduce heat tomedium-low. Cover and simmer 25minutes or until liquid is absorbed.STIR in pecans.SERVE as side dish or use as stuffing forturkey or chicken.

N E W TA S T E

Lemon Chicken Pilaf Salad: PrepareWildRice Pilaf omitting pecans; cool. Stir in 2cups cooked shredded or diced chicken,1⁄2 cup roasted chopped cashews, 2-3tablespoons each olive oil and lemon juice.Serve in a melon half or on a bed of let-tuce. Makes about 41⁄2 cups.

Lemon Chicken Pilaf Salad

Classic Raisin OatmealCookies (cover photo)

It’s so easy to create A New Taste of Traditionwhen you have such a wonderful classic cook-ie recipe to start.Prep time: about 10 minutes / Bake time: 15 minutesMakes: 3 dozen

3⁄4 cup butter or margarine, softened1 cup packed brown sugar1⁄2 cup granulated sugar1⁄4 cup milk1 large egg1 teaspoon vanilla1 cup all-purpose flour1 teaspoon ground cinnamon1⁄2 teaspoon baking soda1⁄4 teaspoon salt3 cups quick or old fashioned oats1 cup Sun-Maid Natural Raisins1 cup coarsely chopped walnuts, optional

HEAT oven to 350°F.BEAT butter, sugars, milk, egg and vanilla ina large bowl until light and fluffy.COMBINE flour, cinnamon, baking sodaand salt in a separate bowl. Gradually add tobutter mixture; mix well.STIR in oats, raisins and walnuts.DROP dough by tablespoonfuls ontoungreased cookie sheets.BAKE 12 to 15 minutes. Remove fromcookie sheets and cool completely.

N E W TA S T E

ChocolateChunkRaisinOatmealCookies:Stir in 1 cup coarsely chopped semi-sweetchocolate or chocolate morsels prepare asdirected with oats, raisins and walnuts.

ChocolateDippedRaisinOatmealCookies:Heat 11⁄4 cupswhite or semi-sweet choco-late chips and 1 teaspoon vegetable oil inmicrowave on medium power (50%) forabout 2 minutes. Stir until chips are melt-ed. Dip cookies half way up into choco-late. Set on wax paper lined pan untilcool, or refrigerate 15 minutes.

White Chocolate Cranberry OatmealCookies:Omit cinnamon and raisins. Add1 cup Sun-Maid Cape Cod Cranberries,3⁄4 cup white chocolate chips, and 2 tea-spoons grated orange zest. Prepare asdirected.

Time Saver Tip: Pick up Sun-Maid RaisinOatmeal Cookie Mix at your local supermarket

inside!45 classic recipes and tastytwists for today’s inventive cooks.

41143-91968 (11/07) 100M

Yesterday’s Favorite RecipesforToday’s Kitchen