The Raisin Party took place at 4th and Pollasky on Friday, June 29th. The California Raisin Marketing Board staff presented samples of raisins, and the Institute of Technology, Culinary Academy provided chefs to demonstrate using raisins in recipes you could make at home! A Dancing Raisin was even on site to pose for photographs with the 10,000+ crowd who came out for the Event!
Many people participated in the Raisin Recipe Contest and four winners were chosen for their outstanding recipes:
- Grand Prize: Awarded to Allyson Smith for her Raisin Cinnamon Walnut Cream Cheese Spread
Raisin Cinnamon Walnut Cream Cheese Spread
1/2 c raisins, chopped
1-8 oz tub of cream cheese, softened
1 t cinnamon
1/4 c walnuts, chopped
1 T agave nectar or honey
Toast walnuts, let cool. In a medium mixing bowl, combine all ingredients and mix until well combined. Add extra cinnamon to taste. Enjoy this easy spread on bagels, toast, or as a filling in crepes!
- First Prize: Awarded to Yvette Stephens for her Broccoli Salad
2 heads of broccoli
1/2 lb slivered almonds
2 c raisins
1 c sunflower seeds
1 md red onion diced
8 strips bacon cooked and crumbled
1 sm jicama cubed
1 bottle of Ranch dressing
Chop broccoli into bite size and add into medium bowl. Add all other dry ingredients and stir well. Add Ranch dressing to taste and toss. Serve chilled.
- Second Prize: Awarded to Peggy Calhoun for her Baked Bean Luau
Baked Bean Luau
1 lb Thick sliced peppered bacon, cut into 2″ pieces
1 20 oz. can pineapple chunks, drained
1 c California Golden Seedless Raisins
1 medium green bell pepper, coarsely diced
1 medium yellow bell pepper, coarsely diced
1 large yellow onion, chopped
2 28 oz cans Original flavor baked beans
Preheat oven to 350′
In a large skillet, cook bacon until crisp. Remove bacon to paper towels. Drain all but 1 tablespoon of bacon drippings.
To skillet add pineapple chunks, raisins, peppers and onion. Saute on medium high 5-7 minutes until peppers are tender. Gently stir in beans and bacon. Bring to simmer. Transfer to covered baking dish. Cook covered in preheated oven for 35 minutes. Serve hot in baking dish. Enjoy!!!
- Third Prize: Awarded to Pearl Helmuth for her Raisin Cabbage Salad
Raisin Cabbage Salad
1 ½ c raisins
1 ½ lb. shredded cabbage
3 medium carrots
1 c mayonnaise
1 T Vinegar
1 pack Splenda *optional
Mix cabbage and carrots in bowl, add raisins. Blend mayonnaise and vinegar in separate bowl and add to cabbage/carrot mixture. Toss and serve.