Grapes and Greens

GRAPES Chicken Salad With Grapes 1 whole chicken, cooked, skinned,       boned & shredded 4 tb orange juice 1 c mayonnaise 1/2 c heavy cream, whipped 1 1/2 c halved seedless grapes 1/4 c sugar salt & pepper 1/4 head Boston or Bibb lettuce 2 tb julienned orange peel In a bowl, combine the chicken, orange juice, mayonnaise, whipped cream, and grapes. Season to taste with sugar, salt, and pepper. Chill, covered. Arrange on lettuce leaves if desired or on salad plates. Top with the slivered orange peel.   Cheesy Grapes 4 oz cream cheese 1/4 c crumbled blue cheese 1 tb approximately mayonnaise 1 clove garlic, minced 1/4 tsp ground ginger 60 sm firm seedless grapes 2 c ground almonds, toasted* In bowl, cream together cheese and mayonnaise, adding up to 1 tbsp. more mayonnaise for spreading consistency. Stir in garlic and ginger. Wash grapes and dry on paper towels. Stir grapes into cheese mixture and stir gently to coat each one thoroughly, rolling by hand if necessary to completely cover each grape. Roll cheese-covered grapes individually in almonds until coated. Place on flat platter or tray. Cover with plastic wrap and refrigerate for about 1 hour or up to 3 days. Makes 60. *Spread nuts on baking sheet and toast in 350F oven for 5 minutes or until golden.   Orange-Glazed Carrots And Grapes 20 oz frozen whole baby carrots 2 tb brown sugar 2 ts cornstarch 1/4 ts ground ginger 1/8 ts salt 3/4 c orange juice 1 c seedless red grapes, halved Cook carrots according to package directions, omitting salt; set aside. Combine brown sugar, cornstarch, ginger, and salt in a saucepan. Gradually add orange juice, stirring with a wire whisk until blended. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Add carrots and grapes; cook 2 minutes or until heated, stirring occasionally.   Spicy Asian Beef And Grapes 12 oz beef flank steak 2 tb soy sauce 1 clove garlic, minced 1 ts sesame oil 1/2 ts crushed red chilies 1/2 c sliced onion 1 c seedless grapes, halved 1/2 c sliced sweet red pepper 2 tb chopped green onions 2 c finely shredded cabbage 1 ts toasted sesame seeds Slice steak across grain into thin strips and place in small bowl. Combine soy sauce, garlic, sesame oil and chilies in small bowl; mix well. Pour sauce over beef. Mix to coat all pieces, cover and marinate 20 minutes. Place marinated beef and onion in a 2-quart microwave-safe dish.Cover with waxed paper. Stirring midway through cooking, microwave on HIGH 4 minutes. Add grapes, red pepper, and green onions; microwave on HIGH 1 minute; mix well. Line bottom platter with cabbage; top with hot beef mixture. Sprinkle with sesame seeds. Makes 4 servings. Sweet-Hot Holiday Grapes 1 3/4 c red flame seedless grapes 1 3/4 c green seedless grapes 1 c sugar 2/3 c cider vinegar 1 c water 4 lg jalapenos Remove from their stems red flame and green seedless grapes, rinse and place in medium bowl. Simmer in medium saucepan over low heat for 10 minutes: 1 cup sugar, 2/3 cup cider vinegar, 1 cup water and 4 large jalapenos that have been seeded and quartered. Pour mixture over grapes. (Add a little water if necessary so grapes are completely covered.) Cover with plastic wrap and marinate at room temperature overnight. Serve cold or at room temperature.   Burnt Grapes 4-5 cups seedless grapes -      red or green grapes 2 c sour cream 1/2 c sugar 2 ts vanilla 1/2 c butter or margarine 1/2 c brown sugar Wash and dry grapes. Mix sour cream, sugar and vanilla together. Pour cream mixture over grapes and stir gently. Pour into a 9x13 pan, or individual serving dishes. In a saucepan, bring butter and brown sugar to a boil. Immediately pour over grapes. Don't stir. Chill for 3-4 hours. Serves 6. You can substitute fresh raspberries, blackberries, sliced peaches, etc. for grapes. The caramel sauce gets hard and crunchy and is a contrast to the creamy fruit mixture.   Frozen Grapes Get some grapes, (any variety, any quantity) and wash them. Do not dry or drain. Put them in the freezer and in a few hours you will have an icy tasty treat. Glazed Coins And Grapes 8 medium carrots, thinly sliced 2 tb water 1/3 c orange marmalade 1 c halved seedless green grapes 1 tb butter Combine carrots with water and marmalade in med. frypan; cover and simmer until tender-crisp. Cook uncovered until liquid has evaporated, about 1 min. Add halved grapes and butter; saute until heated through and sauce is slightly thickened. Serve immediately. Ham Rolls With Grapes And Tomato      Cream Sauce 2 tb butter 1 tb shallots or sweet onion, chopped fine 1 c cubed ripe tomatoes 6 tb chicken stock 1 c heavy cream 1 lb thinly sliced ham 1 1/2 c small white seedless grapes Preheat the oven to 400. Melt 1 tbsp of butter in a saucepan and add the shallots. Cook briefly, then add the tomatoes. Cook about 10 min., stirring occasionally. Add 4 tbsp of the stock and cook about 3 min. Stir in the cream. Simmer about 15 min. Butter an oval baking dish. Roll up the ham slices into cigarette shapes not quite 1-in. in diameter. Arrange the rolls close together in the dish, side by side in a neat row. Melt the remaining butter and brush over the ham rolls. Set aside. Put the sauce through a fine strainer. Return to the saucepan and cook about 5 min. longer. Meanwhile, place the grapes in a small skillet with the remaining stock. Bring to a boil and cook, shaking the skillet, about 3 min. Do not overcook or the grapes will become mushy. They must retain a nice texture and shape. Add the sauce and bring to a boil, stirring. Place the ham in the oven and bake about 5 min., just to heat through. Pour the grapes and the sauce over the ham. Festive Cheese Ball With Grapes 1 pk ( 8 oz) cream cheese, softened 1 c shredded cheddar cheese 1/8 ts hot pepper sauce 2 tb chopped walnuts 2 lb blue, green and red grapes,      cut into small clusters Beat cheeses and hot pepper sauce in small bowl until well blended. Place cheese mixture into 1 quart round bowl lined with plastic wrap. Refrigerate, covered, until firm. Unmold and place in center of serving platter. Remove plastic wrap. Smooth cheese with spatula. Sprinkle with walnuts. Surround with walnuts and grape clusters.   Brown Rice With Sunflower      Seeds & Grapes 1 md onion, finely chopped 1 stalk celery, finely chopped 1 c brown rice, raw 1 tb oil 1 ts dried thyme 2 1/2 c chicken broth 2 tb sunflower kernels 3/4 c halved seedless red grapes 1 finely chopped fresh thyme Cook onion and celery in oil until crisp-tender. Stir in rice and thyme. Add broth, bring to a boil. Reduce heat; cover, simmer 45 - 50 minutes. Stir in sunflower seeds and grapes.

GREENS Jumbled Greens 2 tablespoons oil 1-1/2 cups chopped onions 1 bunch collard greens, washed, stemmed      and torn into 3- to 4-inch pieces 1 bunch mustard greens, washed, stemmed      and torn into 3- to 4-inch pieces 10-ounce fresh spinach, washed, stemmed       and torn into 3- to 4-inch pieces 1/2 cup chopped fresh cilantro 1 cup vegetable or chicken stock 1 teaspoon sugar Preheat a heavy, (preferably cast-iron), 4-quart pot over high heat to 350°, about 4 minutes. Add the oil and, when it begins to smoke, add the onions. Cook, stirring occasionally, until the onions begin to turn golden brown, about 6 minutes, then add the collard greens. Scrape the bottom of the pot and cook, stirring occasionally, until the greens are sticking on the bottom and about to burn, about 3 to 4 minutes. Add the mustard greens and cilantro and stir and cook for 1 minute. Add 1/2 cup stock and scrape the bottom of the pot. The greens will cook down, and the onions will turn dark brown. Cook until all the liquid evaporates, about 10 to 12 minutes, then add the remaining stock. Scrape the bottom of the pot and add the spinach. Stir and cook for 3 minutes. Add the sugar and cook for 1 min longer. Remove from the heat and serve. Basiled Beet Greens & Sesame Seeds 1 med sweet onion, minced 1/4 cup of chicken or vegetable stock 1 tbsp butter 1 pound beet greens, washed and stemmed 3 tbsp fresh basil, minced 1 tablespoon of sesame seeds, toasted Combine the onions, stock and butter in a pot large enough to hold the greens. Cook until the onions are soft. Add the beet greens and basil and cook only until the greens are wilted and tender. Sprinkle with the sesame seeds and serve at once. Chili-Garlic Mustard Greens 2 tb sesame oil 2 tb olive oil 1 lb mustard greens; washed,      dried, cut into strips 1 tb garlic, minced 1 tb chili pepper, minced 1 tb ginger, minced 2 tb white vinegar 1 ts sugar salt & black pepper to taste In a large saute pan, combine sesame and olive oils, and place over high heat until hot but not smoking. Add the greens, and stir vigorously for I minute, or until they have changed to a bright green color. Add garlic, chili and ginger, and continue to cook, stirring constantly, for 30 seconds. Add vinegar and sugar, remove from heat and stir to combine. Season to taste with salt and pepper, and serve at once. Country-Style Greens 2 bunches fresh collard, turnip, or      mustard greens 1 tb lard or rendered bacon fat 1 md onion, minced 1/4 lb ham cut in 1/2-inch cubes 2 c water salt and black pepper, to taste Contrary to rumor, greens do not need hours of boiling in a sea of liquid. What they do need, however, is the flavor of smoked slab bacon or ham; if you must substitute ordinary bacon or ham, you'll need twice as much. Greens are the traditional accompaniment to pork or ham. Trim away and discard the tough stems of greens. To loosen grit, place the leaves and the remaining tender stems in a large bowl, cover with lukewarm water, and soak for 5 minutes. Rinse several times in cold water to wash away any remaining sand. Melt lard in a large, heavy, nonreactive pot with a lid. (Do not use an aluminum pot; if possible, use one with an enamel coating.) Add onions and bacon/ham. Fry together over medium-high heat, stirring often, until onions wilt and bacon starts to brown, (about 5 minutes). Add greens and the water and bring to a boil over high heat. Cover, lower heat to medium, and cook until greens are tender, with just a little crunch, (about 20 minutes). Uncover, raise heat to high, and boil off some of the excess water, (about 5 minutes). Add salt and pepper to taste, serve hot. Stir Fried Beet Greens 2 ts sesame seeds 1 tb vegetable oil 1 sm onion, cut into 8 wedges 1 clove garlic, finely chopped 4 qts lightly packed beet greens,      stemmed & torn 1 tb soy sauce 1 ts oil 1/2 ts sugar 1/4 ts salt pinch crushed red pepper In a wok or 8-qt saucepan, heat sesame seeds over med-high heat, stirring constantly until lightly browned. Remove seeds to small bowl. Heat oil in same pan. Add onion and stirfry 3 min. Add garlic and stirfry 30 secs. Add beet greens, cover & cook just until wilted, stirring occasionally. Uncover and add soy sauce, tsp oil, sugar, salt and red pepper. Stirfry until greens are tender. Transfer greens to serving dish; sprinkle with toasted sesame seeds. Turnip Greens & Cornmeal Dumplings 1 1/2 pound ham hock 2 qt water 1 bunch turnip greens with roots 1 ts salt 1 c cornmeal 1/2 ts salt 1 c boiling water 1 egg, beaten 1 all-purpose flour Clean greens and roots. Wash ham hock, and place in an 8-quart Dutch oven; add water and bring to a boil. Reduce heat, and simmer 1 hour or until meat is tender. Peel turnip roots, and cut in half. Add turnip greens, turnip roots, and 1 teaspoon salt to Dutch oven; bring to a boil. Cover; reduce heat and simmer 2 hours or until greens and roots are tender. Combine cornmeal and 1/2 teaspoon salt; mix well. Stir in boiling water. Add egg, and mix well. Drop cornmeal mixture by by tablespoonfuls onto a well floured board, and roll in flour. Place dumplings over hot turnip greens; cover and cook over medium heat 15 minutes. Serve immediately with turnip greens and pot likker. Crustless Greens Pie 1 1/2 lb swiss chard 1/2 lb arugula 3/4 lb dandelion greens 3 tb butter 1 tb olive oil 1 onion; finely chopped 2 cloves garlic, minced 1/2 sm yellow pepper, chopped 2 sm zucchini, grated 1/3 c chopped fresh basil 1/4 c chopped fresh parsley salt and black pepper 3 extra large eggs, lightly beaten 1/2 c freshly grated parmesan cheese 1/4 c fresh bread crumbs Trim the chard, arugula and dandelion greens. Discard the stems and chop the leaves. Preheat the oven to 375F. Heat 1 Tbsp of the butter with the oil in a medium saucepan. Add the onion and cook one minute. Add the garlic and cook one minute longer. Stir in the pepper, chard, arugula, dandelions, zucchini, basil, parsley, salt and pepper. Cook covered, over medium heat, until very tender, about 15 minutes. Remove the cover and cook, stirring frequently, until all liquid has evaporated, about 25 minutes. Transfer to a large mixing bowl. Beat the eggs into the greens and pour the mixture into a buttered 9-inch glass or ceramic quiche pan. Sprinkle with the Parmesan cheese. Melt the remaining 2 Tbsp butter in a small skillet over medium heat. Stir in the bread crumbs and saute until golden. Spoon them over the pie. Bake 25 minutes. Let stand at least 10 minutes before serving. Serves six. Beets And Beet Greens Gratin 2 sm bunch beets with greens 2 tb butter 2 tb flour 1 1/2 c milk 3 lg garlic cloves, minced salt and pepper 1 butter-flavored cooking spray 1/2 c flavored bread crumbs Separate beets from greens, leaving about 1 inch of stems on the top of the beets. Steam in their skins for 35-40 minutes and save the cooking water. Cool beets and peel off their skins. Meanwhile, trim stalks from greens unless they are very tender. Stack greens and roll like a fat cigar. Cut crosswise into 1/2 wide ribbons. Wash thoroughly and drain. Add to the same pot that steamed the beets, with more water if needed, and steam over moderate heat just until wilted, about 7 minutes. While greens steam, heat butter in a medium-size saucepan until it foams. Add the flour and stir over moderate heat until well blended, about 2 minutes. Add milk, stirring occasionally, until the sauce comes to a boil. Reduce to a simmer, add garlic, salt and pepper, and stir as it thickens to the consistency of a light cream sauce. Turn off heat. Preheat oven to 400 degrees. Cut beets into 1/2 inch cubes and add to saucepan with cream sauce. Squeeze out any excess moisture from beet greens and add to the cream sauce, combining well. Season with salt and pepper. Pour into a 2-quart gratin dish that has been sprayed with cooking spray. Sprinkle with bread crumbs and bake 25 minutes or until top browns nicely and cream sauce bubbles up.

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