"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Grape Salad, by Judy Bertram, is from The Baptist Heritage Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lbs red seedless grapes 2 lbs. green seedless grapes 8 oz. softened cream cheese 1/2 cup sugar 8 oz. sour cream 1 T vanilla 1/2 cup light brown sugar 1 cup chopped pecans
Wash and pat dry grapes. Blend together softened cream cheese and sugar, then stir together with sour cream and vanilla. Fold grapes into this mixture. Place in 9 x 13 dish. Mix together brown sugar and pecans and sprinkle over the grape mixture. Cover and refrigerate overnight.
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