Pineapple-Raisin Jumble

• 16 ounces pineapple, canned, crushed
• 1/2 cup margarine softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 cup flour, all-purpose
• 4 teaspoons orange zest grated
• 1 cup almonds blanched, slivered, toasted
• 1 cup raisins, seedless

1. Drain pineapple well, pressing out excess liquid with back of spoon.
2. Reserve juice for beverage.
3. Beat margarine and sugar in large bowl until light and fluffy.
4. Stir in drained pineapple and vanilla.
5. Beat in flour and orange peel.
6. Stir in almonds and raisins.
7. Drop by heaping tablespoonfuls, 2 inches apart, onto ungreased cookie sheets.
8. Bake in 350'F.
9. oven 20 to 22 minutes until firm.
10. Cool on wire racks.

pineapple, margarine, sugar, vanilla, flour, orange zest, almonds blanched, raisins

Taken from recipeland.com/recipe/v/pineapple-raisin-jumble-35929 (may not work)