CHICKEN WITH WINE-BASTED GRAPES
2 boneless skinless chicken breasts or fish fillets 2 teaspoons olive oil
1 tablespoon thinly sliced shallots
1/2 teaspoon dried thyme leaves, crushed
1 cup halved California seedless grapes 1/4 cup dry white wine
Salt and pepper
Sprinkle chicken or fish with salt and pepper. Heat oil in a frying pan and brown on each side. Remove to baking dish and bake 12 minutes at 375 degrees F. Sauté shallots in pan drippings. Stir in 1/2 teaspoon salt, thyme, dash pepper and wine. Gently boil 2 minutes or until liquid is reduced by half. Add grapes and boil 1 minute longer. Remove from heat and serve grape sauce over chicken. Makes 2 servings.
Nutritional Analysis Per Serving: 264 Cal., 27 g pro., 8 g fat (27% Cal. from fat), 16 g carb., 73 mg chol., 1.0 g fiber, 650 mg sodium.
* For grilled chicken, prepare sauce by sautéing shallots in olive oil, then completing the sauce per directions above.
QUICK-FIX CALIFORNIA GRAPE PIZZA
1 (10 oz.) ready-to-bake pizza dough
1/2 cup prepared pizza sauce
4 ounces thinly sliced lean Canadian-style bacon
1 jar (6 oz.) marinated artichoke hearts, drained and sliced 1-1/2 cups halved California seedless grapes
1/2 cup shredded part skim mozzarella cheese
1 tablespoon shredded Parmesan cheese
Pat pizza dough into bottom of 10-inch pizza pan. Spread dough with sauce. Arrange Canadian-style bacon, artichoke hearts and grapes on sauce. Sprinkle cheeses evenly over top. Bake at 400 degrees F 10 to 12 minutes or until cheese melts and edges brown.
Makes 6 servings.
*One ready-to-use, (10-inch) pizza shell may be used.
Nutritional Analysis Per Serving: 246 Cal., 14 g pro., 8 g fat (27% Cal. from fat), 34 g carb., 16 mg chol., 4 g fiber and 805 mg sodium.
GRAPE, CHEESE & SALSA PITA SANDWICHES
1 cup California seedless grapes, halved 1 cup shredded Monterey Jack cheese 1/2 cup shredded carrots
1/4 cup chopped celery
salt and pepper to taste 4 pita breads, halved prepared salsa
Lightly mix grapes, cheese, celery, salt and pepper; refrigerate until lunch time. To serve, fill pita halves with grape filling and salsa.
Makes 4 servings.
Nutritional Analysis Per Serving: 300 cal., 13.6 g pro., 9.7 g fat (28% Cal. from fat), 40.6 g carb., 25 mg chol., 1.4 g fiber and 499 mg sodium.
FAST, FABULOUS FIVE-CUP SALAD WITH GRAPES
1 cup green California seedless grapes
1 cup red California seedless grapes 1 cup pre-cut romaine lettuce
1 cup pre-cut iceberg lettuce
1 cup pre-cut shredded carrots Honey-Lime Dressing
Mix grapes, lettuce and carrots. Add Honey-Lime Dressing and toss to mix. Makes 6 servings.
Combine 1/3 cup lime juice, 1/4 cup honey, 1 teaspoon grated lime peel, 1 teaspoon salt and a generous dash of cayenne pepper; mix well until all ingredients are blended.
Makes about 1/2 cup.
Nutritional Analysis Per Serving: 95.7 Cal., 1 g protein, .4 g fat (4% Cal. from fat), 24.8 g carb., 0 mg chol., 1 g fiber and 365 mg sodium.
PRACTICALLY PERFECT GRAPE PICNIC SALAD
1 cup California seedless grapes
1 can (15 oz.) small white beans, drained 1/2 cup diced celery
1/4 cup minced green onion
2 tablespoons chopped parsley Lemon-Mustard Dressing
Combine all ingredients except lettuce; mix well. Serve on lettuce leaves. Makes 4 servings.
Nutritional Analysis Per Serving: 248 Cal., 10.2 g pro., 7.6 g fat (22% Cal. from fat), 36.6 g carb., 0 mg chol., 9.3 g fiber and 170 mg sodium.
Lemon-Mustard Dressing: Combine 2 tablespoons vegetable oil, 2 tablespoons lemon juice, 1 teaspoon Dijon-style mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper; mix well. Makes 1/4 cup.
GRAPE UPSIDE-DOWN CAKE
Preheat oven to 350 degrees. Grease a 9 x 12 inch baking pan. Wash grapes and pinch stems off. Cook in heavy sauce pan until pulp is soft; run through a sieve or cheesecloth to remove seeds, if necessary. Place grape pulp into saucepan, add skins and 3⁄4 cup sugar; cook until skins are tender (about 15 minutes). You should have about 2 cups of pulp.
Sift dry ingredients into mixing bowl. Add shortening, 1⁄2 cup milk, eggs and vanilla; beat 2 minutes. Add remaining milk; beat 30 seconds. Pour into prepared pan. Spread grape mixture over top of batter. NOTE: Grape layer will sink to the bottom during baking. Bake 45 minutes. Serve warm with whipped cream, if desired. Makes 12 servings.
2 lbs. red grapes, seeded or seedless 3⁄4 cup sugar
1 tsp. salt
2 1⁄4 cup cake flour
1 1/3 cups sugar
2 1⁄2 tsp. baking powder
1⁄2 cup shortening 1 cup milk 1 tsp. vanilla
GRAPE CHICKEN SALAD
Cook chicken till done, skin and bone, cut into small pieces. Let cool. Cook rice till done. Mix everything together, then use enough mayonnaise for mixing.
1 chicken breast
1 cup celery, diced
1‐20 oz. can pineapple chunks, drained
2‐11 oz. cans mandarin orange segments, drained 2 cups seedless grapes, cut in half
1 cup rice mayonnaise
PASTA SALAD WITH GREEN GRAPES
Cook macaroni according to package directions, drain well. Cool. Rinse macaroni in water to cool quickly. Drain well. Add remaining ingredients and toss lightly with 1⁄2 cup ranch salad dressing. Chill before serving.
8 oz. shell or elbow macaroni
2 cups chopped boneless chicken breast (cooked) 1⁄2 cup sliced almonds
2 cups green seedless grapes
1 cup sliced water chestnuts
HARVEST GRAPE SALAD
12 cups leaf lettuce
1 lb green & 1 lb red grapes (seedless)
1⁄2 lb cooked medium shrimp, peeled and deveined
1⁄4 cup sliced green onions
1 package (3 oz) Oriental Ramen noodles
1⁄4 cup raisins
1⁄4 cup golden raisins
1⁄4 cup toasted walnuts or sunflower kernels
Salad dressing of you choice.
In a large bowl, combine lettuce, grapes and shrimp.
Break Ramen noodles into small pieces (save the seasoning packet for another use) add to salad with the chow mein noodles, raisins, onion, and walnuts.
Drizzle with dressing, toss to coat. yield = 16 servings
WHITE GRAPE GAZPACHO
Combine all ingredients except radishes. Remove half the solids and place in a food processor. Do not use a blender. Pulse briefly and stir into remaining soup. Chill for 2 hours. Garnish each serving with sliced radishes.
3⁄4 cup seedless green grapes 2 tbsp. chopped fresh dill
1 cucumber, peeled and chopped
1‐ Granny Smith apple, peeled, cored, and chopped 3 ‐ scallions (white and green parts), sliced
1 1⁄2 cup plain yogurt or butter milk
1 1⁄2 cup ice water
Salt and pepper to taste.
4 radishes, sliced paper thin
Combine juice and liqueur; stir in fruits except for 4 small grape clusters. Chill thoroughly.
Garnish each serving with small clusters of grapes. Serves four.
2 cups orange juice
2 tbsp. orange liqueur
2 cups green grapes, seeded
1⁄2 cup red or blue grapes, seeded 1⁄2 cup grapefruit segments
1⁄2 cup melon cubes
1⁄2 small banana, sliced
4 small grape clusters (for garnish)
COUNTRY GRAPE SHERBET
Combine ingredients and beat until sugar dissolves. Pour into 2 refrigerator trays and freeze until nearly firm. Turn mixture into chilled bowl and beat until fluffy and smooth. Work fast and do not let mixture melt. Return to trays and freeze until firm. Makes 6 servings. To freeze, wrap blocks of sherbet, seal, label and date. Recommended storage time is 1 month. Note: attractive and tasty when garnished with fresh strawberries, cherries or red raspberries.
1 cup dairy sour cream.
1 cup milk
1⁄4 cup lemon juice
1 egg white, beaten
1 1⁄2 cups sugar
1 cup Concord grape juice.
3‐WAY FROZEN GRAPE SALAD
Whip cheese, slowly add cream, beat until thick. Fold in other ingredients. Pour into muffin cup pans lined with cupcake papers. Garnish with nuts, maraschino cherries or coconut. Makes about 18 cupcakes. Place in freezer. When frozen, remove from pans, put in plastic bags and return to freezer. Recommended storage time up to 1 month. To serve: remove from paper cups, place on crisp greens.
2‐3 oz. packages cream cheese 1 cup heavy cream
Tbsp. lemon juice
1/3 cup mayonnaise
1 cup miniature marshmallows
1 cup white seedless grapes
1‐1lb. 15 oz. can crushed pineapple, (drained) green food coloring
1⁄4 tsp. peppermint extract
GRAPE ICE CREAM
A simple and surprisingly delicious ice cream, the color of lilacs. Mix the cream, grape juice, and sugar together and stir until the sugar is dissolved. Add fresh lemon or lime juice to taste. Freeze in a hand‐ cranked or electric ice cream maker. Makes 1 quart.
1 pint heavy cream
1 1⁄4 cups unsweetened grape juice
1/3 cup sugar
Few drops of fresh lemon or lime juice
Wash and dry grapes. Mix sour cream, sugar and vanilla together. Pour cream mixture over grapes and stir gently. Pour into a 9×13 pan. In a saucepan, bring butter and brown sugar to a boil. Immediately pour over grapes. Don’t stir. Chill for 3‐4 hours.
5 Cups Seedless Red Or Green Grapes 2 C Sour cream
1/2 C Sugar
2 Tbsp Vanilla
1/2 C Butter
1/2 C Brown sugar