If you look at the deliciousness that is in this picture you see raisin filled dumplings wrapped in Swiss Chard and covered with bacon drippings and bacon bits. A familly dish that our SD relatives used to make. From the Swiss side of the family that is and this recipe is what Aunt Florene gave me during a phone call. Just don't try to find this listed anywhere else, except in a Ramona SD cookbook.
Take large swiss chard leaves and wash well. Set aside and make dough.
3 cups of flour
1 tsp of salt
3 cups of raisins
1/3 to 1/2 cup of milk (to make a soft dough)
Mix together and spoon large teaspoon full of dough onto the top of chard leaf. Roll tightly tucking in ends (like making a burrito) We usually end up doubling this amount to fill our six quart stock pot.
Place a few extra leaves into the bottom of a large stock pot. Place the tightly rolled bundles into pot. Cover with boiling salted water (don't overfill or it will boil over when you are cooking capoons) then cover pot. Return to heat and cook for 20-25 minutes. Drain
Cook and crumble one pound of bacon, drain reserving some of the grease. Pour the bacon grease and crumbles over the top and serve. If you don't have bacon you can just put a little melted butter on top.
Don't worry about leftovers as they reheat nicely.