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Grape recipes are quick and easy

If you want to cook grapes, not just eat out of hand, seedless varieties are easiest to work with. Often you need only to rinse them and toss them into a salad or cook them briefly in a sauce.

The following recipes are from the California Table Grape Commission.

Stuffed Chicken Breasts

with Veronique Sauce

{ cup sliced celery

\ cup chopped onion

4 teaspoons butter or margarine

2 cups dry whole wheat bread cubes

cup seedless grapes

\ to cup chicken broth

{ teaspoon tarragon, crushed

Pepper to taste

3 whole chicken breasts, halved, skinned and boned

Blanched green onions

2 tablespoons vegetable oil

Veronique Sauce

Saute celery and onion in butter until tender. Add bread cubes, grapes, broth, tarragon and pepper; mix thoroughly. Pound each chicken breast to \-inch thickness; place cup dressing mixture in center and wrap to enclose mixture. Secure with toothpicks. Tie with green onion. Repeat with remaining chicken and dressing.

Saute chicken rolls in oil over high heat until browned; carefully remove toothpicks. Place in oven-proof baking dish and bake at 350 degrees 15-20 minutes or until chicken tests done and juices run clear. Serve with Veronique Sauce. Makes 6 servings.

Veronique Sauce

1 cup white grape juice OR chicken broth

1 tablespoon cornstarch

1 cup chicken broth

2 cups seedless grapes

Blend 1 cup white grape juice (or chicken broth) and 1 tablespoon cornstarch; stir in 1 cup chicken broth. Stir into pan drippings. Bring to boil. Stir in 2 cups seedless grapes. Makes 2{ cups.

Grape and Shrimp Rice Salad

2 cups water

1 cup long-grain regular rice

1 teaspoon salt

\ cup vegetable oil

\ cup minced Bermuda or green onion

3 tablespoons lemon juice

{ teaspoon dried dill weed

\ teaspoon pepper

2 cups cooked shrimp

2 cups seedless grapes

1 cup diced cucumber

{ cup mayonnaise

Crisp iceberg lettuce

Bring water to boil in 2-quart saucepan. Add rice and salt. Cover and simmer about 20 minutes, or until rice is tender and liquid absorbed.

Combine oil, onion, lemon juice, dill weed and pepper; toss lightly with hot rice. Refrigerate.

Add shrimp, grapes, cucumber and mayonnaise to cold rice; toss lightly. Serve on crisp lettuce. Makes 6 servings.

Cooked crab meat or fish may be substituted for shrimp.

Grape and Cucumber Salad

1 medium cucumber, thinly sliced

1 teaspoon salt

1 cup red seedless grapes

1 cup pared, julienned jicama

\ cup white wine vinegar

2 tablespoons sugar

1 tablespoon vegetable oil

1 green onion, diagonally sliced

2 teaspoons minced fresh ginger root (or 1 teaspoon ground)

Mix cucumber and salt; allow to stand 20 minutes. Drain thoroughly. Combine remaining ingredients; add cucumber. Mix well. Makes 4 servings.

Peanut Butter Grape Pita Sandwich

2 cups seedless grapes

{ cup raisins

\ cup peanut butter

3 tablespoons chopped parsley, optional

1 tablespoon milk

1 teaspoon grated orange peel

\ teaspoon ground cinnamon

4 small pita bread rounds, halved

Lettuce (optional)

Combine all ingredients except pita bread and lettuce; mix well. Divide mixture equally and fill pita pockets. Insert lettuce leaf in each, if desired. Makes 4 servings.

Spicy Grape Pasta Salad

8 ounces angel hair pasta

2 cups julienne cooked chicken

1{ cups seedless grapes

1 cup each cut asparagus (broccoli flowerets may be substituted) and julienne sweet red peppers

{ cup diagonally sliced celery

\ cup sliced green onion

2 tablespoons chopped cilantro or fresh basil

Spicy Oriental Dressing:

\ cup rice vinegar or white wine vinegar

2 tablespoons each vegetable oil and soy sauce

{ teaspoon grated fresh ginger root

\ teaspoon crushed red chiles and sesame oil

1 clove garlic

Cook pasta according to package directions; drain. Toss pasta with \ cup Spicy Oriental Dressing. Cool to room temperature. Add remaining ingredients; toss and serve.

Spicy Oriental Dressing: Combine ingredients; mix well. Let stand at least 30 minutes; remove garlic before serving.

Grape Salad Royale

1 6-ounce jar marinated artichoke hearts

} cup California seedless grapes

{ cup each sliced carrots, parboiled, and sliced salami

\ cup each Monterey Jack cheese in strips and sliced cucumber

2 tablespoons chopped green onion

Bibb lettuce


Reserved artichoke heart liquid

1 tablespoon lemon juice

1 small clove minced garlic

\ teaspoon crushed basil

[ teaspoon salt

Dash of pepper

Drain artichoke hearts; reserve two tablespoons liquid for dressing. Combine artichokes with remaining ingredients except lettuce; toss gently. Place on lettuce-lined platter.

Dressing: Combine ingredients. Makes about 3 tablespoons dressing.