Pare carrots and cut into 2-inch pieces by slicing diagonally.
Cook until tender in lightly salted water then drain.
Combine butter, Concord grape jam, lemon juice, lemon peel and ginger in a saucepan then add carrots.
Cook for 10 minutes over moderate heat, turning often to thoroughly glaze carrots.
Garnish with pecans.
Heat oven to 375\u00b0.
Slice cookie roll 1/4-inch thick.
Place slices in 13 x 9-inch pan.
Bake at 375\u00b0 for 12 to 15 minutes or until light brown.
Cookie dough will be puffy when removed from oven.
Spread with grape jam.
In large bowl, combine remaining ingredients and beat at medium speed.
Pour over jam layer; spread filling to edges.
Bake at 375\u00b0 for 25 to 30 minutes.
Cool and cut into dessert squares.
old into batter. Carefully fold grape jam into batter. Pour batter into
In a bowl, cream butter until light and fluffy.
Gradually beat in sugar.
Beat eggs one at a time.
Stir in grape jam and milk.
Beat flour and spices.
Beat until smooth and fluffy; fold in pecans.
Pour mixture into a greased and floured Bundt pan. Bake in a preheated slow oven (325\u00b0) for 1 hour and 15 minutes to 1 hour and 30 minutes.
Unmold and cool on a rack.
Place the first 6 ingredients in a bowl at once.
Beat 50 strokes with fork.
Pour in a 9-inch square pan. Sprinkle top with brown sugar, nuts and dot with grape jam.
Bake at 350\u00b0 for 25 to 30 minutes.
et them aside.
Place grape pulp in stainless jelly pot
Wash and stem grapes.
Place in a large stainless or enamel pot.
With a potato masher or wooden spoon mash grapes.
Bring to a gentle boil and reduce heat to an \"active\" simmer.
Simmer 10 minutes-you want to be able to crush the center of grapes easily with a wooden spoon-no bouncing back.
Run the grapes through a food mill to remove seeds.
Return pulp to the saucepan.
Bring to a boil and stir in honey.
Stir often to prevent scorching.
After about 10 minutes you should not be able to stir down the boil.
Test for ...
kins and set aside. Place grape pulp in a large saucepan
elatin over 1/4 cup grape juice in a 1-quart
art one. Add Paprika and concord grape juice.
Blend above with
Slip skins from grapes; reserve skins.
In medium saucepan over high heat, heat grape pulp to boiling, stirring occasionally; reduce heat to low and simmer 5 minutes, stirring.
Press pulp through sieve into medium bowl to remove seeds.
Add grape skins, sugar, tapioca and lemon juice; mix well.
Let stand while preparing pastry.
Stir together 1 cup of lemon juice, 1/4 cup of honey, lemon zest, and parsley in a bowl until the honey has dissolved. Add the halved grapes, toss to coat, and set aside.
Whisk together grape juice, 3 tablespoons of honey, and 1/3 cup of lemon juice until the honey has dissolved. Whisk in the mayonnaise until smooth. Pour this dressing over the grapes, toss to coat, and serve.
Brown meat on all sides in fat or oil. Put in Dutch oven and add, Mogen David concord grape wine, tomatoes, onions, salt, pepper, thyme, marjoram, and fresh celery leaves. Simmer 1 1/2 to 2 hours.
Then, add carrots, green peas, and fresh green onions. Cook 15 minutes.
Serve over wide egg noodles.
queeze the end of each grape opposite the stem to separate
Squeeze the end of each grape opposite the stem to separate
Remove skin from grapes; set skins aside.
In saucepan, heat pulp of grapes (without any water) just to boiling.
While hot, rub through strainer to remove seeds.
Mix strained pulp with the skins.
Stir together sugar and flour; mix lightly with grape mixture.
Slip skins from grapes; set skins aside.
Bring pulp to boiling; reduce heat and simmer 5 minutes.
Press pulp through sieve to remove seeds.
Add skins to pulp.
Combine sugar, flour and salt.
Add lemon juice, butter or margarine and grape pulp. Pour into unbaked pastry shell.
Sprinkle Crumb Topping over filling.
Bake in hot oven (400\u00b0) about 40 minutes.
Slip skins from washed, stemmed grapes.
Boil pulp 5 minutes. Rub through sieve to remove seeds.
Combine cornstarch, sugar, salt and rind with pulp.
Cook until thickened, stirring constantly.
Add grape skins; cool.
Turn into pie shell.
Cover with lattice top strips.
Bake at 425\u00b0 for 10 minutes; reduce heat to 325\u00b0 and bake 20 minutes more.
To prepare Concord grapes with seeds, remove and save skins from grapes (pinch grapes at end opposite stem; fruit pops out).
Dissolve jello in 2 cups hot water.
When partially set, mix drained pineapple and pie filling.
When set, spread with other ingredients that have been mixed together.