2 cups raisins
1 14-ounce can condensed milk
1 tablespoon lemon juice
1 tablespoon lemon rind
1 cup butter or margarine, softened
1-1/3 cups firmly packed brown sugar
1½ teaspoons vanilla extract
1 cup self-rising flour
2½ cups rolled oats
1 cup chopped walnuts

Preheat oven to 375°F.  Spray a 13x9-inch baking pan with non-stick vegetable spray.

In a medium saucepan, combine raisins, condensed milk, lemon juice, and lemon rind.  Cook, stirring constantly, until mixture is just bubbly.  Cool slightly.

In a large mixing bowl, cream butter, brown sugar, and vanilla until light and fluffy.  Add flour; mix well.  Stir in oats and walnuts, until well blended.  Reserve 2 cups of the mixture.  Press remaining mixture into prepared baking pan.  Spread raisin mixture to within ½-inch of edges.  Sprinkle with reserved oat mixture; press lightly.

Bake 25 to 30 minutes or until golden brown.  Cool in pan on a wire rack.  Cut into bars.

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