It's no rumor: Raisins add a flavorful punch to baked goods, salads, side dishes and entrees as this month’s reader-submitted recipes attest. Pictured is Becky Jackson’s “Fruity Curry Smoked Sockeye Salmon Salad.”Raisin/salmon dish by Emily Schilling/Photo by Richard G. Biever
Here are four 'rais-in-spired' recipes
you won't want to keep secret
Fruity Curry Smoked Sockeye Salmon Salad
8 oz. flaked smoked sockeye salmon
1 rib celery, diced
4 green onions, chopped
1 golden delicious apple, peeled, cored and diced
1/3 cup raisins
1/3 cup dried cranberries
1/2 cup chopped toasted pecans
1⁄8 t. ground black pepper
1/2 t. curry powder
3/4 cup mayonnaise or salad dressing
In a large bowl combine all ingredients. Mix together and serve.
Becky Jackson, Bluffton, Ind.
Picadillo*
*This recipe was updated March 2, 2009, and corrects the versions of the recipe that appeared in the March printed Electric Consumer and first appeared on this Web site. The earlier version used an incorrect amount for the oregano, thyme, cinnamon and black pepper. We apologize for any inconvenience the typo may have caused.
1 lb. lean ground beef
1 T. oil
1/2 cup chopped onion
2 cloves garlic, minced
1/4 t. oregano
1/4 t. thyme
1/4 t. cinnamon
1/4 t. black pepper
1/8 t. cloves
1/2 t. cumin
1 t. salt
1 t. paprika
Dash of red pepper flakes
3/4 cup red wine (or beef broth)
1 can (15 oz.) diced tomatoes
1/3 cup chopped green or black olives
3/4 cup raisins
1 small green pepper, chopped
1/3 cup slivered almonds, toasted
1 T. lime juice
In large skillet, brown beef in oil with onions and garlic. Drain off excess grease, if any. Add spices/seasonings, wine, tomatoes, olives and raisins. Simmer for 15 minutes, stirring occasionally. Stir in green pepper. Cook 10 minutes longer. Add almonds and lime juice. Heat through. Serve over rice with sides of cornbread.
Vicki Iles, Lafayette, Ind.
Chocolate Bark Cake
11⁄2 cups boiling water
1 cup quick oats
1 pkg. (6 oz.) butterscotch chips
3/4 cup sugar
2 eggs
1/2 cup brown sugar
1/2 cup shortening
11⁄2 cups flour
1/2 t. salt
1 t. baking soda
1/2 t. salt
1/2 t. cinnamon
1/4 t. nutmeg
3/4 cup raisins
1/2 cup nuts
Combine boiling water and oats. Add butterscotch chips. Stir until chips are melted. Let stand. Cream sugar, eggs, brown sugar and shortening. Blend in oats and butterscotch. Sift and stir the following into the mixture: flour, salt, baking soda, cinnamon and nutmeg. Stir in raisins and nuts. Pour onto greased cookie sheet. Bake at 350 F for 30 minutes or until done. Cool.
Frosting:
1/4 cup milk
2 T. butter
1/8 t. salt
1 pkg. (6 oz.) chocolate chips
1 t. vanilla
11⁄2 cups powdered sugar
Bring milk, butter and salt to boil. Stir in chocolate chips and vanilla until chips melt. Blend in powdered sugar. Add 1 to 2 T. milk if needed
Carol Schumacher, Yoder, Ind.
Venezuelan Ham Bread
1 lb. loaf of frozen bread dough
Olive oil or butter
8 oz. chopped ham (or leftover spiral sliced)
8 oz. cooked bacon, crumbled
1 cup sliced green olives
1 cup raisins
Thaw dough. Roll into 12-inch-by-10-inch rectangle pan. Spread a small amount of olive oil or butter on top of dough. Mix together remaining ingredients in small bowl. Put the mixture in the middle of the dough, lengthwise. Roll the dough, jelly roll style. Pinch the ends to seal. Let dough rise 30-45 minutes in a warm area. Bake the bread on a cookie sheet at 325 F for 45 minutes. Butter top of bread when done.
Denise Maxwell, Madison, Ind.