RAISINS
a good choice for the thrifty family
The Sun Raisins
• RAISINS are a ready-to-eat ENERGY food
RAISINS help build blood
Use Raisins:
for- Snacks
with- Cereal
I 1n-
Salads
. ... •, . .
..· .··... !.. .
Desserts ;'M&1}ll~Pf-s:h e s
MAY 2 5 1971
FNS-21 (Formerly C&MS 60) U447
Ui'-nv._.<~l, Y or 1\i'"''l.J.';;I.).~H·•Our A
U.S. Department of Agriculture • Food and Nutrition Service • Agn~¥1\li~EJ~atmtt' ~..-vlee
MEXICAN DINNER
% cup fat
% cup uncooked rice
1 medium-size onion
1 pound ground beef
2 teaspoons salt
1 tablespoon chili powder
1 cup cooked or canned tomatoes
2 cups water
1 cup raisins
Heat fat in large fry pan. Add rice. Cook
and stir over low heat until lightly browned.
Chop onion. Add onion and meat to rice.
Cook and stir until meat is browned.
Mix in rest of ingredients. Cover and cook
about 45 minutes until rice is tender. Add
water during cooking if mixture seems dry.
Makes 6 servings, 1 cup each.
SWEETPOTATO-RAISIN PATTIES
4 medium-size cooked sweetpotatoes
1 egg
% teaspoon salt
3 tablespoons flour, if needed
% cup raisins
Mash sweetpotatoes. Beat in egg and salt.
Add flour only if potatoes are wet. Mix in
raisins.
Drop mixture from a tablespoon on heated,
greased fry pan. Brown slowly on both sides.
Makes about 12 patties.
GLAZED CARROTS AND RAISINS
6 medium-size, cut-up, cooked carrots
% cup carrot liquid or water
2 tablespoons fat (margarine or butter)
2 tablespoons sugar
% cup raisins
Put all ingredients in pan.
Cook slowly and stir gently, as needed, until
carrots are hot and most of liquid is gone.
Makes 6 servings, Y2 cup each.
CARROT -RAISIN SALAD
6 medium-size carrots
1 cup raisins
v_. cup mayonnaise or salad dressing
Lemon juice, if you like
Finely chop carrots.
Mix all ingredients well.
Makes 6 servings, 1/2 cup each.
APPLE-RAISIN SLAW
2 medium-size apples
2 tablespoons lemon juice
% small het~d cabbage
1 cup raisins
% cup mayonnaise or salad dressing
Salt, as you like
Cut apples in small pieces. Add lemon j
and mix well.
Finely chop cabbage.
Mix all ingredients together lightly.
Makes 6 servings,% cup each.
RAISIN SAUCE FOR MEAT
1 % cups raisins
1 cup water
% cup brown sugar, packed
% cup vinegar
Put raisins and water in pan. Heat slowly
about 10 minutes to plump raisins.
Add sugar and vinegar. Boil slowly about
15 minutes until thickened.
Makes 2 cups sauce.
Note: Serve sauce on baked canned
chopped meat, canned luncheon meat, or ham
•
•
• Use unsifted flour in these
recipes.
RAISIN SYRUP
1 cup sugar
2 tablespoons cornstarch
% teaspoon cinnamon
% cup light corn syrup
1 cup water
% cup fat (margarine or butter)
1 cup raisins
Mix all ingredients except raisins in a pan.
Bring to boiling. Lower heat. Cook and stir
6 or 7 minutes until thickened.
Stir in raisins.
Makes 2¥2 cups syrup.
Note : Serve Raisin Syrup over pancakes
or french toast.
RAISIN FRITTERS
2 eggs
% cup fluid milk
1 tablespoon melted fat or oil
1 % cups flour
% teaspoon salt
2 teaspoons baking powder
1 cup raisins
Fat or oil for frying
Beat eggs in large bowl. Stir in milk. Add
melted fat or oil.
Add flour, salt, and baking powder. Mix
well. Stir in raisins.
Drop batter from a teaspoon into 1 inch of
hot fat or oil in a fry pan. Fry until browned
on both sides turning once. Drain well.
Makes 24 fritters.
QUICK RAISIN BREAD
2 cups flour
4 teaspoons baking powder
% teaspoon salt
1 teaspoon cinnamon, if you like
'13 cup fat (margarine, butter or shortening)
% cup sugar
2 eggs
% cup fluid milk
1 cup raisins
Mix flour, baking powder, salt, and cinnamon
(if used). Set aside.
Mix fat and sugar until smooth. Add eggs
and beat well.
Stir half the flour and half the milk into
egg mixture. Stir in rest of flour and milk
until dough is smooth.
Stir in raisins.
Pour in greased loaf pan.
Bake at 350° F (moderate oven) about 40
minutes until browned. Cool bread in pan for
10 minutes.
RAISIN-STUFFED BAKED APPLES
6 baking apples
1 cup raisins
% cup sugar
1 tablespoon fat (margarine or butter)
% teaspoon cinnamon
% teaspoon nutmeg, if you like
1 cup water
Core apples without cutting through the
bottom end. Put in baking pan.
Mix rest of ingredients except water. Fill
apples with the mixture.
Pour water in pan.
Bake at 375° F (moderate oven) 45 to 60
minutes until apples are tender. · If apples
seem dry, spoon liquid from pan over them
during cooking.
Makes 6 servings, 1 apple each.
RAISIN PIE
2 cups water
2 cups raisins
% cup sugar
3 tablespoons flour
% cup lemon juice
% cup chopped nuts, if you like
Unbaked 9-inch double pie crust (recipe
follows)
Bring water and raisins to boiling. Cover
and cook slowly 5 minutes.
Stir sugar and flour together until well
mixed. Stir into raisins.
Cook and stir until slightly thickened.
Stir in lemon juice. Add nuts (if used).
Pour filling into bottom pie crust. Cover
with top crust. Seal edges of dough together.
Cut a few slits in top crust.
Bake at 425° F (hot oven) about 30 minutes
until browned.
UNBAKED DOUBLE PIE CRUST: Mix
2 cups flour and 1 teaspoon salt. Mix in %
cup fat with a fork or two knives until
crumbly. Sprinkle 14, cup water over the mixture.
Add a little more water, if needed, to
make dough into two balls. Make ball of
dough for bottom crust a little larger than
for top crust. Roll out dough on lightly
floured surface for a 9-inch pie.
PEANUT BUTTER-RAISIN CHEWS
1 cup peanut butter
1 cup light corn syrup
1 cup nonfat dry milk (not instant) or 2 cups
instant nonfat dry milk
1 cup confectioners sugar
1 cup raisins
Mix all ingredients except raisins. Add
raisins and mix well.
Press %-inch thick in a pan. Cut into
pieces.
Chill before serving.
Makes 24 pieces.
Revised March 1971
1t U.S. GOVERNMENT PRINTING OFFICE: 1971 0-387-884
:for sale by the Superintendent of Documents, U.S. Government Printing Omce
Washington, D.C. 20402. Price 10 cents
• --
