"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Grape Salad, by Sarah Bray, is from Family Blessings Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 pounds each green and red grapes 1/2 cup white sugar 1 large (8 oz) package cream cheese 8 ozs sour cream 1 cup chopped pecans 1 cup brown sugar
Cut all grapes in half (remove seed if present). Mix cream cheese and white sugar. Fold mixture into the 4 pounds of grapes. Mix brown sugar and pecans together. Put grape mixture into a 9x13 inch casserole dish and sprinkle brown sugar and pecan mixture over top. Refrigerate overnight. Serve cold and refrigerate leftovers.
I got this recipe from a friend (Jalene Brown) and have made it many times since, but I usually leave out the pecans.
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