Test-Folder

Spiced Tropical Fruit Salsa Sweet and spicy, with just the right amount of heat, our favorite salsa is the perfect way to jazz up appetizers, entrees, quesadillas and broiled fish. Use your imagina- tion – the sky's the limit. 1 package (7 oz.) Sun-Maid Tropical Medley 1 ⁄2 cup apple juice 2 tablespoons cider vinegar 1 ⁄4 teaspoon ground coriander 1 ⁄8 teaspoon ground cumin Pinch cinnamon Pinch cayenne pepper 2 tablespoons apricot jam Combine Tropical Medley, juice, vinegar, coriander, cumin, cinnamon and pepper in a small saucepan or microwave-safe dish. Bring to a boil. Remove from heat. Stir in jam. Let stand 5 minutes. Store in refrigerator. Makes approx. 1 cup. Suggested Uses: Serve with grilled pork chops, shrimp or skewered chicken strips; use as a dip with tortilla chips; spoon over cream cheese, sliced Gouda or Edam and serve with crackers; stir into prepared rice pilaf just before serving. Nutrients per serving (2-3 tablespoons): Calories 140; Protein 1g; Fat 0g (Sat. Fat 0g); Carbohydrate 36g; Dietary Fiber 1g; Cholesterol 0mg; Sodium 15mg. Marinated Sun-Maid Raisins A savory combination of herbs blended with sweet, chewy raisins and extra-virgin olive oil. Spoon over baked squash, sprinkle on salads or serve with grilled lean meats to spruce up an everyday dish. 3 ⁄4 cup Sun-Maid Raisins 4 tablespoons extra-virgin olive oil 3 tablespoons balsamic vinegar 1 ⁄2 teaspoon dried oregano 1 ⁄2 teaspoon dried thyme 1 ⁄2 teaspoon dried rosemary 1 ⁄2 teaspoon salt Combine all ingredients in microwave-safe bowl. Microwave on HIGH 30-45 seconds until warm. Stir. Refrigerate 30 minutes or until cool. Raisins can be prepared up to 24 hours ahead and refrigerated. Makes 1 cup. Suggested Uses: Stir marinated raisins into caramelized sweet yellow onions and use as a pizza topping with mozzarella and goat cheese; or fill appetizer phyllo cups, top with goat cheese and bake until warm. For a tasty side dish, toss marinated raisins with roasted carrots during last 5 minutes of baking. Nutrients per serving (2 tablespoons): Calories 110; Protein 0g; Fat 7g (Sat. Fat 1g); Carbohydrate 13g; Dietary Fiber less than 1g; Cholesterol 0mg; Sodium 150mg. Raisin Herb Spread Your guests will enjoy this Mediterranean-inspired appetizer. Make extra to fill decorative jars and give to your dinner guests, along with the recipe. 1 ⁄2 cup chopped onion 2 cloves garlic, minced 1 tablespoon olive oil 3 ⁄4 cup Sun-Maid Golden Raisins 1 ⁄4 cup snipped, drained oil-pack dried tomatoes 2 tablespoons white wine vinegar 2 teaspoons snipped fresh rosemary or 1 ⁄2 teaspoon dried rosemary, crushed Cook onion and garlic in oil until soft. Add 1 ⁄2 cup water and remaining ingredients. Bring just to boiling. Reduce heat. Simmer, uncovered, until liquid is reduced to about 1 tablespoon and raisins are soft, about 7 minutes. Puree 1 ⁄2 of mixture in a food processor. Transfer to a small bowl and combine with remaining spread. Serve with celery sticks, cucumber slices, carrot rounds or crackers. Makes 16 servings. Nutrients per serving (1 tablespoon): Calories 40; Protein 0g; Fat 1g (Sat. Fat 0g); Carbohydrate 7g; Dietary Fiber less than 1g; Cholesterol 0mg; Sodium 5mg. Raisin Crostini Appetizers Crostini, or "little toasts" in Italian, are small slices of toasted bread. Sun-Maid Cinnamon Swirl Bread makes these crostini unique and delightfully delicious. Heat oven to 375˚F. Combine 2 tablespoons olive oil and 1 ⁄2 teaspoon garlic in a microwave-safe dish. Microwave on HIGH for 20 seconds to infuse garlic flavor. Place raisin bread on a baking sheet. Lightly brush top side of bread slices with garlic olive oil. Bake 6 minutes; turn and bake additional 6 minutes or until toasted. Remove from baking sheet and cool on wire rack. Cut diagonally into quarters. Makes 24 crostini. Tapenade: Trim ends and remove tough outer layers from leeks. Cut lengthwise into quarters; rinse well. Slice crosswise into 1 ⁄8-inch thick pieces, using the white and light green part to measure 2 cups. Heat 2 teaspoons olive oil in a skillet over medium heat. Sauté leeks and garlic until softened, about 7 minutes. Remove from heat and stir in olives and basil. Season with salt and pepper to taste. Serve warm or at room temperature. Spoon 1 rounded teaspoonful onto each crostini and arrange on a platter, or serve tapenade with a basket of raisin crostini for guests to serve themselves. Makes about 1- 1 ⁄4 cups tapenade. Nutrients per serving (3 pieces): Calories 120; Protein 3g; Fat 13g (Sat. Fat 1g); Carbohydrate 17g; Dietary Fiber 1g; Cholesterol 0 mg; Sodium 170mg. Crostini: 2 tablespoons olive oil 1 ⁄2 teaspoon minced garlic 6 slices Sun-Maid Cinnamon Swirl Raisin Bread Tapenade: 2 medium leeks (about 1- 1 ⁄4 pounds) 2 teaspoons olive oil 1 ⁄2 teaspoon minced garlic 1 ⁄2 cup pitted and chopped Kalamata olives 1 tablespoon chopped fresh basil Salt and pepper It only takes 1 /4 cup of dried fruit to give you one 5 A Day serving.

• Cover