Rinse & dry grapes, and carefully remove all stems. Using a sharp paring knife
aking paper; and using kitchen scissors, cut the grapes into small bunches
Squeeze berries or grapes into a mush and tie up in a stone jar so insects can't get to it.
Let stand for 10 days or until grapes ferment good.
Strain and sweeten using 3 measurings of juice and one of sugar.
Let stand and ferment again.
Skim every morning until skim quits rising.
Bottle but don't cork tight for 4 or 5 days.
Use three cups juice to 1 cup sugar.
Put grapes and undrained pineapple in bowl.
Add sugar or Sugar Twin.
Stir.
Let stand in refrigerator.
Add bananas when serving. Fruits, I add any or all:
kiwi pieces, can of mandarin oranges (juice and all), apples (diced with skins on), 1 can undrained fruit cocktail (in winter when fresh fruits are scarce).
Lately have been using star slices, too.
owl, add chopped corn, chopped grapes, onion, eggs and pepper. Beat
ven to 400\u00b0F.
Using a soft pastry brush, spread
Wash all of the green grapes after detaching them from stems.
kin side down.
If using thighs, bake covered at 400
First, wash your grapes and shake them gently to get some of the water off.
Second, put them in a plastic bag with the sugar on top of them. (You may need more or less sugar, depending on how sweet your grapes are).
Roll around the plastic bag, coating all the grapes with the sugar or Splenda.
Now stick them in the freezer for at least an hour or two, and there you go! These keep for a very long time and you can make the recipe bigger or smaller.
inutes. Gradually stir in cream, using wooden spoon. Cook, over hot
he pasta, chicken, carrots and grapes. Add the dressing and toss
Break the bunch of grapes apart into little clusters.
Combine white wine and sugar in a large bowl and stir to dissolve sugar. (The recipe says not to use an aluminum bowl.).
Add in the grapes and lemon peel, and gently toss to coat.
Cover and refrigerate at least 3 hours or up to 24 hours.
Transfer grapes to a serving tray or shallow bowl and sprinkle with rest of sugar.
Optional: you can substitute the sprinkled sugar for a bit of fresh chopped rosemary.
Divide grapes evenly into six cups.
Divide yogurt evenly. Using 1/3 cup for each dessert, spoon over grapes.
Using 1 tablespoon of brown sugar for each dessert, sprinkle evenly over yogurt.
Chill for several hours.
Note: Prep time does not include chilling time.
nd cornmeal. Add apples, pear, grapes and raisins.
COAT a
arge roasting pan; add the grapes; toss to coat.
With
Select well-ripened, large seedless white grapes.
Stem, wash and allow to dry thoroughly.
If using brandy or other liqueur, add 1 to 2 tablespoons to grapes and mix gently.
Carefully mix in sour cream until grapes are coated.
Refrigerate several hours or overnight.
To serve, spoon grapes into dessert dishes and sprinkle lightly with brown sugar.
ll, the chicken and the grapes need to be at room
Roast the grapes: Adjust oven rack to middle
he stove.
Add the grapes and toss them to coat
Doris is an old dear friend from Missouri.
She gave me this recipe so many years ago I don't remember when.
I'm sure it isn't exactly like it was then, but I served it to my Sicilian neighbors and they told me it was the best they had ever had.
Here again, the homemade noodles are better.