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1 (#303) can tart red cherries
1/2 c. brown sugar
1 tbsp. corn starch
1/2 tsp. cinnamon
Dash of salt
1/2 c. raisins
1 tbsp. butter
1/2 c. chopped walnuts
1 recipe for refrigerator pan rolls (prepare 3 to 5 days ahead if you like)

To prepare cherry filling, drain cherries well. Combine sugar, corn starch, cinnamon and salt. Add drained cherries and raisins. Cook and stir until thick. Add butter and cool; add nuts.

Take refrigerator pan roll mixture out of refrigerator, punch down dough. Turn out on lightly floured board; divide dough in half. Roll each to 11 x 9 inch rectangle. Place on greased cookie sheets. Spread cooled cherry filling down the center lengthwise.

With scissors cut 1 inch wide strips from sides toward filling. Lace strips over filling. Seal ends carefully. Cover; let rise in warm place until almost double (about 45 minutes). Bake at 375 degrees for 15 to 20 minutes. Cool. Frost confectioners' icing.

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