Raising The Roof With California Raisins (NAPSA)—Juicy, sweet California raisins. They dance across your taste buds—so small, and yet so powerful—enhancingtheflavors of your favorite dishes. From hors doeuvres to dessert—raisins are everywhere. Raisins are versa- tile—familiar in somedishes, bold in others. These are the raisins that around the world have long been considered a_ healthy flavorful snack or ingredient. For overall health, it’s important to have at least five servings of fruit and vegetables per day. As part of a balanced diet, California raisins contribute vital nutrients and minerals including iron and potassium. They are chock full of antioxidants and are a natural source of energy. In addition, as a rich source offiber, raisins play an important role in colon health and help lower blood cholesterol. A handful of California raisins (about 1/4 cup) represents approximately one servingoffruit. When planning your holiday menu, many dishes are even more delicious when you add California raisins. Include them in muffins or rice pudding. Fold them into a fruitcake or cookie batter. Add them to rice with some nuts and curry flavoring for a delicious vegetarian course or toss a handful into a salad. To add flavor and guest appeal, simply remember to add California raisins. For a special holiday treat, try these mouthwatering Chocolate Holiday Tarts. Chocolate Holiday Tarts 6 oz. semisweet chocolate pieces 1/4 cup butter or margarine 2 eggs 1'/2 1 1/4 1 2 teaspoons sugar teaspoon flour cup crme de cacao Thsp. whiskey cup California golden raisins California raisins can add a hint of sweetnessto a variety of holiday favorites. 2 packages(11 oz. each) pie crust mix 1/2 cup unsweetenedcocoa powder, sifted Whipped cream or powdered sugar In top of double boiler, combine chocolate and butter. Heat over simmering water until melted; cool to room temperature. In mixing bowl beat eggs and sugar until light; fold in flour. Gently stir in chocolate mixture, crme de cacao, whiskey andraisins; set aside. In another mixing bowl combine pie crust mix and cocoa powder. Prepare as package directs, using an additional 1 to 2 tablespoons water as needed. Roll out on floured surface to '/s-inch thick. Cut into rounds with 2/s-inch biscuit cutter. Line 19/s-inch muffin tins with pastry. Prick generously with fork. Bake in preheated 450 F oven 10 minutes. Fill to tops with chocolate mixture. Reduce heat to 350F and continue baking 8 minutes (filling should be soft). Cool. Serve garnished with whipped cream or powdered sugar. Decorate with chocolate curls, candies or candied cherries, if desired. Makes about 2 dozen.
