Process the dates, raisins, and walnuts in a food processor until the mixture is finely chopped and begins to stick together. Add enough wine to make a sticky mass. Line a baking sheet with waxed paper. Drop slightly rounded measuring teaspoonfuls of the mixture onto a lined sheet. Roll each mound with moistened palms into hazelnut-size balls. Refrigerate for at least 3 hours or until firm. Yield: about 60 pieces Recipe by: Cooking Live Show #CL8862 Posted to MC-Recipe Digest V1 #591 by Angele Freeman on Apr 29, 1997