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Chunky Grape Salsa
Kids will love having this fruity dip with their chips for an afternoon snack. This also makes a great accompaniment for fish or chicken.
Ingredients:
1 medium navel orange, peeled and cut into 1/2-pieces
8 ounces seedless red grapes, stemmed and cut into quarters
1/2 cup chopped red pepper
1/4 cup chopped cilantro
1/4 cup chopped green onions
1 Tablespoon minced jalapenos (optional)
1/2 cup Welch’s 100% Grape Juice made from Concord grapes
About 1 Tablespoon fresh lime juice
1 8-ounce bag baked tortilla chips
Preparation:
1. In a medium bowl, mix the orange, grapes, red pepper, cilantro, green onions, and jalapeno if using. Stir in the grape juice and lime juice. Taste and adjust the seasoning with more lime juice, if needed.
2. Serve immediately with tortilla chips.
Makes 2 1/2 cups salsa (serves 4)
Nutrition Per Serving (without chips):
70 calories, 0g fat, 0g saturated fat, 1g protein, 19g carbohydrate, 0mg cholesterol, 5mg sodium, 2g fiber
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Tangy Grape BBQ Meatballs
Little meatballs are everyone’s favorite! Serve these as a party appetizer or for a buffet, or spoon them over brown rice for dinner.
Ingredients:
Meatballs:
1 pound lean ground turkey
1 large egg
1/2 cup plain dry bread crumbs
1/2 cup very finely chopped onion
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup Welch’s 100% Grape Juice made from Concord grapes
1 Tablespoon Dijon mustard
Sauce:
3/4 cup Welch’s 100% Grape Juice made from Concord grapes
1/2 cup ketchup
1 Tablespoon Dijon mustard
1 Tablespoon minced onion
Preparation:
1. Preheat the oven to 350°F. Spray a 10 x 17 x1-inch jelly roll pan with cooking spray.
2. In a large bowl, mix the turkey, egg, bread crumbs, onion, garlic, salt, pepper, grape juice, and mustard until blended.
3. Moisten your hands and shape the turkey mixture into 1-inch balls. (It is important to make them all the same size so that they cook evenly.) Place the meatballs on the prepared pan so that they do not touch.
4. Bake the meatballs 10 to 12 minutes or until cooked through.
5. In a large skillet, combine the grape juice, ketchup, mustard, and onion. Bring to a simmer. Add the cooked meatballs and stir gently until the meatballs are coated with the sauce. Simmer 5 minutes. Serve warm.
Nutrition Per Serving (3 meatballs):
100 calories, 3.5g fat, 1g saturated fat, 10g protein, 10g carbohydrate, 15g cholesterol, 260 mg sodium, 0g fiber
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Grape Glazed Chicken Breasts
These chicken breasts are a nice Asian-inspired main course for dinner, and the leftovers can be used to make a delicious wrap for lunch the next day.
Ingredients:
1 1/4 pounds boneless skinless chicken breasts
Salt and pepper
1 Tablespoon canola oil
2 garlic cloves, minced
1 cup Welch’s 100% Grape Juice made from Concord grapes
2 Tablespoons low sodium soy sauce
2 Tablespoons honey
2 teaspoons grated ginger
Preparation:
1. Sprinkle the chicken with salt and pepper. In a non-stick skillet, heat the oil. Add the chicken and cook over medium heat until nicely browned on both sides, about 12 minutes. Remove the chicken to a plate.
2. Add the garlic to the pan and cook, stirring, about 30 seconds. Stir in the remaining ingredients, scraping the bottom of the pan. Bring the liquid to a simmer and return the chicken to the pan. Cook, turning once, until the chicken is cooked through, about 10 minutes. Remove the chicken to a plate. Cover and keep warm.
3. Turn the heat to high and boil the sauce until thickened. Return the chicken to the pan and turn it once or twice in the sauce. Serve immediately.
Makes 4 servings
Nutrition Per Serving:
330 calories, 6g fat, 1g saturated fat, 46g protein, 20g carbohydrate, 115 mg cholesterol, 400mg sodium, 0g fiber
To make wraps with leftovers:
Cut the chicken breasts into thin crosswise slices. Place the slices on tortillas or wrap bread, then add cucumber spears, cilantro leaves, and thinly sliced scallions. Drizzle with the grape sauce. Roll up the wraps and serve immediately.
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Grape Turkey Chili
For a heartier dish, stir in a can or two of drained cannellini beans. Serve over warm polenta or rice, in taco shells, or in tortillas.
Ingredients:
2 Tablespoons canola oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 1/2 pounds ground turkey breast
1 can (14 ounces) tomato sauce
1 1/2 cups Welch’s 100% Grape Juice made from Concord grapes
1 teaspoon mild chili powder (or to taste)
1 teaspoon oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Chopped red onion, chopped cilantro, low fat sour cream, for garnish
Preparation:
1. In a large pot, cook the onion in the oil over medium heat until softened, about 8 minutes. Add the garlic to the pot and cook 1 minute. Add the turkey and cook, stirring often to break up the lumps, until lightly browned.
2. Stir in the tomato sauce, grape juice, chili powder, oregano, cumin, salt, and pepper. Bring to a simmer. Cook 20 minutes or until thickened.
3. Serve hot topped with red onion, cilantro, and sour cream.
Makes 6 servings
Nutrition Per Serving:
250 calories, 6g fat, 1g saturated fat, 29g protein, 19g carbohydrate, 65mg cholesterol, 600mg sodium, 2g fiber
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Beef In Tangy Onion BBQ Sauce
Serve this as a pot roast with mashed potatoes. Leftovers taste great reheated in the sauce and served on a bun with a side of coleslaw.
Ingredients:
3 pounds beef bottom round rump roast, in one piece
Salt and pepper
2 Tablespoons canola oil
3 medium onions, chopped
2 cups Welch’s 100% Grape Juice made from Concord grapes
1 cup tomato puree
2 Tablespoons apple cider vinegar
1 Tablespoon Dijon mustard
1 teaspoon paprika
Preparation:
1. Sprinkle the meat with salt and pepper. In a Dutch oven, heat the oil over medium heat. Add the beef and brown well on all sides. Scatter the onions around the beef and cook, stirring occasionally, until softened, about 8 minutes.
2. Add the grape juice, tomato puree, vinegar, mustard, and paprika. Bring to a simmer.
3. Cover and cook, turning the meat occasionally, until fork tender, about 3 1/2 hours.
4. Remove the meat to a cutting board. If the sauce in the pot is too thin, raise the heat to high and boil until reduced and slightly thickened.
Makes 8 servings
Nutrition Per Serving:
490 calories, 19g fat, 6g saturated fat, 62g protein, 19g carbohydrate, 170mg cholesterol, 260mg sodium, 1g fiber
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Grape Glazed Carrots
Ingredients:
1 1/2 cups Welch’s 100% Grape Juice made from Concord grapes
1 Tablespoon plus 1 teaspoon cornstarch
8 medium carrots, peeled and cut diagonally into ¼ inch thick slices
Salt to taste
2 Tablespoons brown sugar
2 Tablespoons balsamic vinegar
1/4 cup chopped unsalted pistachios
Preparation:
1. In a small cup, stir together 2 Tablespoons of the grape juice and the cornstarch.
2. Bring one quart of water to a simmer in a medium saucepan. Add the carrots and salt. Cook 5 minutes or until the carrots are tender. Drain well.
3. In the same saucepan, heat the remaining grape juice, sugar, and balsamic vinegar until boiling. Stir the cornstarch mixture and add it to the juice. Cook, stirring constantly, 1 to 2 minutes or until the sauce returns to the simmer and thickens.
4. Add the carrots and stir until coated. Pour into a serving bowl. Sprinkle with the pistachios. Serve immediately.
Makes 6 servings
Nutrition Per Serving:
140 calories, 2.5g fat, 0g saturated fat, 2g protein, 29g carbohydrate, 0g cholesterol, 60mg sodium, 3g fiber
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Cherry Grape Tea Bread
Ingredients:
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed brown sugar
2 large eggs
3/4 cup Welch’s 100% Grape Juice made from Concord grapes
1/3 cup canola oil
1 package (5.5 ounces) Welch’s Dried Cherries, coarsely chopped
Preparation:
1. Preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with cooking spray.
2. In a large bowl, whisk the flour, baking powder, baking soda and salt. In a medium bowl, beat the sugar, eggs, grape juice, and oil. Pour the liquid into the dry ingredients and stir just until moistened. Stir in the dried cherries. Scrape the batter into the prepared pan.
3. Bake 50 minutes or until the top is browned and the center crack looks dry. Let cool 5 minutes on a rack. Invert the bread onto a rack to cool completely.
Makes 12 servings
Nutrition Per Serving:
240 calories, 6g fat, 0 saturated fat, 3g protein, 42g carbohydrate, 30mg cholesterol, 260mg sodium, 1g fiber
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Grape Berry Low Fat Cheesecake
One slice of this rich- tasting cheesecake has at least 1/3 of the fat and saturated fat of most cheesecakes!
Ingredients:
Crust:
6 whole graham crackers
3 Tablespoons honey
Filling:
1 container (16 ounces) low fat whipped cottage cheese
1 package (8 ounces) low fat cream cheese, at room temperature
1 package (8 ounces) nonfat cream cheese, at room temperature
2/3 cup sugar
1 large egg
1 large egg white
1 Tablespoon lemon juice
1/2 teaspoon grated lemon zest
Topping:
1 1/2 cups Welch’s 100% Grape Juice made from Concord grapes
2 Tablespoons cornstarch
1/2 cup Welch’s Dried Berry Medley
Preparation:
1. Preheat oven to 325°F. Spray a 9-inch springform pan with cooking spray. In a food processor, process the graham crackers until finely ground. Add the honey and pulse until the crumbs are evenly moistened. Scatter the mixture in the prepared pan. Press the crumbs firmly into the base of the pan using the bottom of a cup or drinking glass. Refrigerate at least 15 minutes.
2. In a food processor or blender, puree the cottage cheese, cream cheeses, and sugar until smooth. Blend in the egg, egg white, lemon juice, and zest. Pour the mixture into the prepared pan.
3. Bake the cheesecake 45 to 50 minutes or until the cake is set but still soft in the center when the pan is shaken.
4. Remove the cake from the oven. Run a knife around the edge of the cake. Let cool on a rack to room temperature. Cover and chill 8 hours or overnight.
5. In a small cup, stir together 1/2 cup of the grape juice, and the cornstarch, until completely blended. Pour the remaining 1cup grape juice into a saucepan and bring it to a boil. Stir the cornstarch mixture and blend it into the juice with a wooden spoon. Cook over medium heat until thickened and the juice is no longer cloudy, about 1 minute more.
6. Scrape the topping into a bowl and let cool to room temperature. Stir in the fruits. Cover and refrigerate the topping and the cake for 8 hours or overnight.
7. Just before serving, spread the topping over the top of the cheesecake. Serve immediately.
Makes 8 servings
Nutrition Per Serving:
350 calories, 9g fat, 5g saturated fat, 15g protein, 53g carbohydrate, 50mg cholesterol, 500 mg sodium, 1g fiber
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Spiced Winter Fruit Parfait
Serve this for breakfast, brunch, or dessert. It’s a tasty way to get calcium and fiber into your family’s diet.
Ingredients:
2 1/2 cups Welch’s 100% Grape Juice made from Concord grapes
1 2-inch piece cinnamon stick
1 3 x1/2-inch strip orange zest
1 cup prunes (dried plums)
1 6-ounce package Welch’s Dried Mixed Fruit
2 cups fat free vanilla yogurt
1 cup low fat granola
Preparation:
1. Bring the grape juice, cinnamon stick and orange zest to a simmer. Add the dried mixed fruit and cook 15 minutes or until the fruits are plump and the juice is thickened. Let cool slightly. Remove the cinnamon stick and orange zest. Transfer to a covered container and chill at least 2 hours.
2. In 6 medium glasses, make layers using half of the fruit mixture, yogurt, and granola. Repeat with the remaining ingredients. Serve immediately.
Makes 6 servings
Nutrition Per Serving:
410 calories, 1.5g fat, 1g saturated fat, 9g protein, 87g carbohydrate, 5mg cholesterol, 140 mg sodium, 4 g fiber
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Grape Berry Crunch Muffins
These delicious alternatives to blueberry muffins can be made regular sized, or as “mini” muffins for the kids!
Ingredients:
1/2 cup low fat granola
1 cup whole wheat flour
1 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup Welch’s 100% Grape Juice made from Concord grapes
1 large egg
1/4 cup canola oil
2/3 cup light brown sugar
1 teaspoon grated lemon zest
1 1/2 cups fresh or frozen blueberries
Preparation:
1. Preheat the oven to 400°F. Coat 12 2-1/2 inch muffin pan cups with cooking spray. Place the granola in heavy-duty plastic bag and crush it lightly with a rolling pin or other heavy object to break up any large clumps.
2. In a large bowl, combine the whole-wheat flour, all purpose flour, baking powder, baking soda, and salt. Stir until blended.
3. In a medium bowl, whisk the grape juice, egg, oil, sugar, and lemon zest until blended. Add to the flour mixture and stir with a rubber spatula until the dry ingredients are just moistened. Fold in the blueberries.
4. Fill the prepared muffin cups about two-thirds full with batter. Sprinkle with the granola and pat it in lightly so that it adheres.
5. Bake until the tops are golden brown and a cake tester inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan for 5 minutes. Run a small knife around the edges and turn the muffins out onto a wire rack to cool slightly. Serve warm or at room temperature.
Makes 12 large muffins or 36 mini muffins
Nutrition Per Serving (1 regular muffin):
190 calories, 5g fat, 0g saturated fat, 3g protein, 34g carbohydrate, 15mg cholesterol, 230mg sodium, 2g fiber
To make mini muffins, you will need 3 mini muffin pans (1-1/8-inch by 3/4-inch). Bake mini muffins 12 to 14 minutes.
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Sparkling Strawberry Parfait
Serves 8
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1 .6oz package strawberry gelatin
2c Welch's® Sparkling White Grape Cocktail, chilled
1 8oz. tub whipped topping, thawed
2c sliced strawberries
Fresh mint, garnish
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Spread sliced strawberries in an 11 x 7 inch pan. Prepare gelatin as directed on the package, substituting Welch's® Sparkling White Grape for the cold water. Pour the gelatin over the strawberries and refrigerate until firm. Cut the prepared gelatin into 2 inch squares and divide half of the squares between 8 glasses. Divide half of the whipped topping over the gelatin and repeat the layers finishing with whipped topping. Garnish with mint.
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Concord
Grape-Nut Bread
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2
cups flour
1/4 cup chopped walnuts
1 tsp. baking powder
1 cup milk
1 tsp. baking soda
1 egg
1/2 tsp. salt
1/2 cup sugar
6 T. chopped candied fruits
1 T. melted butter or margarine
1/2 cup Welch's Grape Jam
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Grease
and lightly flour a 9 X 5 loaf pan. Combine flour, baking
powder, baking soda, salt, candied fruits and nuts in
a mixing bowl. Combine milk, egg, sugar and butter in
another bowl, stirring briefly. Mix and combine liquids
with dry ingredients. Stir briefly. Pour 1/2 batter into
greased loaf pan. Pour Welch's Grape Jam over batter in
a strip down middle. Pour remaining batter over jam. Bake
at 350ºF for about 55 minutes or until bread tests done.
Cool 15 minutes on wire rack before removing from pan.
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Welch's
Cranberry Bran Muffins
1
can (11.5 oz. OR 12 oz.) Welch's Frozen Concentrated
Cranberry Juice Cocktail, thawed and undiluted
4 eggs
5 cups bran flakes, crushed
2 cups sour cream
2 cups flour
1 cup chopped walnuts
2 tsp. baking soda
In
medium bowl, beat cranberry juice cocktail and eggs
until blended. Mix in crushed flakes; let stand 5 minutes.
Stir in remaining ingredients just until flour is moistened.
(Batter will be lumpy). Spoon into greased muffin pan
cups. Bake 400ºF for 20 minutes or until lightly browned.
Yield: 2 dozen
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Creamy
Grape Pie
1
1/4 cups Welch's Grape Juice
3 oz. package lemon gelatin
3/4 cup sugar
1 cup chilled evaporated milk
1 Tbl. lemon juice
Prepared 9" pie shell
Dissolve
gelatin, using boiling grape juice instead of water.
Mix sugar into gelatin. Chill until almost stiff. Whip
evaporated milk and lemon juice. Pour on top of cooled
gelatin. Beat slowly with mixer. Pour into pie shell.
Chill until firm. Garnish with whipped cream if desired.
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Welch's Fruity Thumb Prints
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1/2
cup butter
1/2 tsp. salt
1/3 cup sugar
1 egg white, slightly beaten
1 egg yolk
1 cup flaked coconut
1/4 tsp. vanilla
Welch's Grape Jam
1 1/4 cups flour, sifted
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Cream
butter. Gradually add sugar, beating until light and fluffy.
Add egg yolk and vanilla. Sift together flour and salt.
Add gradually to creamed mixture. Chill dough for ease
of handling. Shape into 1" balls. Dip in egg white, then
roll in coconut. Place on lightly greased cookie sheet.
Press top of each ball with thumb to form an indentation.
Bake at 300ºF for 25-30 minutes until lightly browned.
Cool. Fill with Welch's Grape Jam. Makes 3-4 dozen.
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Peanut
Butter & Jam Muffins
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2
cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup of peanut butter
1 cup milk
1 egg
1/4 cup vegetable oil
1/2 cup Welch's Grape Jam
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In
mixing bowl combine flour, sugar, baking powder and
salt. Add peanut butter, mix until crumbly. Add milk,
egg and oil; mix just until blended. Spoon half of the
batter into 12 paper-lined muffin tin cups, dividing
equally. Spoon 1 tablespoon of Welch's Grape Jam into
center of each muffin. Cover with remaining batter.
Bake in 400 degree oven 18-20 minutes, until lightly
browned. Serve warm or at room temperature. Makes 1
dozen muffins.
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Special Corn Muffins
3/4
cup cornmeal
1 cup sifted flour
4 tsp. baking powder
1 tsp. salt
4 T. sugar
1 egg, well beaten
1 cup milk
3 T. shortening, melted
12 tsp. Welch's Grape Jelly or Jam
Sift
cornmeal, flour, baking powder, salt and sugar together.
Combine beaten egg, milk and melted shortening and stir
into dry mixture. Fill greased muffin pans 1/3 full
of batter. Place 1 teaspoon of grape jelly or jam on
top of batter in each muffin cup, and cover with remaining
batter so that cups are not more than 2/3 full. Bake
at 425ºF about 25 minutes. Yield: 12 muffins.
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Walnut
Hearts with Jelly Jewels
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1
2/3 cups self-rising cake flour
2 tablespoons sugar
1/2 teaspoon salt
1/3 cup finely ground walnuts
1/4 cups unsalted butter
1 egg
1/2 cup buttermilk
1 teaspoon vanilla extract flour for dusting
1/4 cup Welch's grape or strawberry jelly
2 tablespoons milk Heart-shaped cookie cutter (about
3")
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Sift
flour, sugar and salt into a mixing bowl. Add ground
walnuts. Cut in butter until mixture resembles coarse
meal. In another bowl, whisk together egg, buttermilk
and vanilla. Combine the wet and dry ingredients until
just mixed. Be careful not to over mix. Roll dough gently
on lightly floured surface. With a heart-shaped cookie
cutter cut scones, reforming dough scraps and gently
rolling and cutting until all the dough is used. Transfer
scones to baking sheet lined with parchment paper (or
buttered and floured). With your thumb or the back of
a teaspoon, press a shallow indent into the center of
each heart. Spoon jelly into each well. Brush milk onto
hearts and bake at 425°F for 10-12 minutes. Cool on
baking rack.
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White
Grape Juice Sherbet
2
cups sugar
2 cups water
Peeled rind of 1 lemon
1 cup lemon juice
1 cup Welch's White Grape Juice
Fresh mint leaves for garnish
Combine
sugar, water and lemon peel in saucepan. Stir over moderate
heat until sugar dissolves. Boil 5 minutes. Place lemon
juice and white grape juice in blender. At low speed,
add the syrup in a steady stream. Blend until peel is
fine. Turn into shallow dish and freeze firm, stirring
occasionally. Serve in glass sherbet dishes and garnish
with fresh mint leaves. Yield: 8 servings
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Florida
Sunshine Fizz
1/2
cup orange juice
1/2 cup grapefruit juice
1/4 cup sugar
2 12 oz. bottles of ginger ale
2 bottles Welch's Sparkling White Grape Cocktail
1 ice ring
1 orange thinly sliced
24 red grapes (frozen)
24 green grapes (frozen)
Combine
orange, grapefruit, sugar, and ginger ale in a non-metal
bowl and mix well. Slowly add Welch's White Sparkling
Grape Juice and mix well. Add ice ring, garnish with
orange slices, and drop in frozen grapes.
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Welch's
Grape- Apple Holiday Punch
1 cup boiling water
2 cans (24 oz.) cold water
1/2 cup sugar
1/3 cup fresh or frozen lemon juice
1 can (11.5 oz. OR 12 oz.) Welch's Frozen Concentrated
Grape Juice, thawed and undiluted
2 bottles (about 25 oz. each) champagne, chilled
or
1 - 6 oz. can frozen apple juice concentrate, thawed
and undiluted
7 cups (56 oz.) ginger ale, chilled
Stir together
boiling water and sugar until sugar dissolves. Cool
to room temperature; chill. Combine Welch's Frozen Concentrated
Grape Juice, apple juice concentrate, cold water and
lemon juice. Stir in sugar syrup. Place ice cubes, or
an ice ring, in large punch bowl; pour in grape mixture.
Just before serving, pour in champagne or ginger ale.
Note: For a festive note, freeze lime slices in the
ice ring.
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Welch’s
Golden Punch for 25
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2 (48 oz.) bottles
Welch’s White Grape
Juice, chilled
2 quarts ginger ale, chilled
2 quarts orange sherbet
2 (46 oz.) cans unsweetened pineapple juice, chilled
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Combine white grape juice,
pineapple juice, and ginger ale. Pour over ice in punch
bowl. Serve in 5 oz. punch cups with a small scoop of
sherbet on top.
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Red,
White or Purple Spritzer
2
oz. Semi-dry white wine
3 oz. Welch's, Red, White or Purple Grape Juice
Soda water, chilled
Combine
ingredients. Pour into glass filled with ice cubes.
Fill with soda water. Yield: 1 spritzer.
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Ruby
Mulled Cider
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1
can (11.5 oz. OR 12 oz.) Welch's Frozen Concentrated
Cranberry Juice Cocktail, thawed and undiluted
8 cups apple cider
4 cinnamon sticks
20 whole cloves
Butter
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Tie
spices in a cheesecloth pouch. In a saucepan, heat cranberry
juice cocktail concentrate, cider, and spices. Simmer
for 5 minutes. In each mug, put about 1 tsp. butter.
Pour in hot cranberry-cider mixture. Makes 8 servings.
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Sparkling
Cranberry Punch
2
cans (11.5 oz. OR 12 oz.) Welch's Frozen Cranberry Juice
Cocktail, thawed and undiluted
2 - 32 oz. bottles sparkling natural
spring water
Ice
Just
before serving, fill punch bowl half full with ice cubes.
Pour in cranberry juice cocktail concentrate and sparkling
water. Mix well. (You may add 1 1/2 cups light rum to
this recipe, if you wish.)
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Spiced Grape Drink
1
cup apple cider
1 piece cinnamon stick
2 cups Welch's Purple Grape Juice
3 cinnamon sticks for stirrers
Orange peel for garnish
Combine
cider and cinnamon stick piece in small sauce pan, bring
to boil and simmer two minutes. Add purple grape juice
and simmer until just hot, but not boiling. Serve in
heat-proof mugs with a cinnamon stick stirrer in each.
Garnish with orange peel. Yield: 3 servings.
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Springtime Punch
1
cup water
3 cinnamon sticks
3 cups Welch's Frozen Concentrated Grape Juice, thawed
and undiluted
2 bottles (4/5 qt. each) champagne, chilled
1/4 cup lime juice
Ice block
Strawberry slices
In
a saucepan, combine water and cinnamon; bring to a boil.
Remove from heat and allow to stand 5 minutes. Chill.
Before serving, strain and combine with grape and lime
juices. Pour into a chilled punch bowl. Add champagne
and an ice block. Garnish with strawberries. Serves:
25-30.
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White Grape Juice Punch
1
48-oz. bottle Welch's White Grape Juice, chilled
1 quart ginger ale, chilled
1 ring ice mold, made with Welch's White Grape Juice
and cubed fruit
When
ready to serve the punch, empty white grape juice and
ginger ale into cold punch bowl. Carefully unmold ice
ring and add to punch. Makes about 26 3-oz. servings.
Keep additional chilled juice and ginger ale ready to
add to punch.
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Baked
Beans
2
cups dried navy beans
1/3 cup Welch's Grape Jam
4 strips bacon, diced
1/2 cup ketchup
1 large onion, finely chopped
1/2 tsp. dry mustard
1 clove garlic, chopped
In
a sauce pan, cover beans with water and bring to a boil.
Remove from heat and let stand 1 hour. Drain and cover
with fresh water. Bring to a boil and simmer until beans
are tender, adding water from time to time to keep up
level of liquid. Drain beans and reserve liquid. Combine
beans with remaining ingredients and pour into a 2 quart
bean pot. Add enough bean liquid to cover. Cover and
bake at 300 degrees for 2 hours. Remove cover, add enough
remaining liquid to cover beans. Continue baking for
1 1/2 hours. Serves: 6 to 8.
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Barbecued
Spareribs with Welch's Red Grape Juice Glaze
4-5
lbs. Spareribs
1- 6 oz. can frozen lemonade, thawed
1 T salt and undiluted
1/2 tsp. ground black pepper
1/4 tsp. cardamom
1 cup Welch’s Red Grape Juice
1/4 tsp. curry powder
Sprinkle
salt and pepper over spareribs. Combine red grape juice,
concentrated lemonade, cardamom and curry powder in
a bowl and stir until well blended. Barbecue spareribs
slowly, turning frequently and basting with sauce.
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Glazed
Ham
10
lb. smoked ham
1 cup Welch's Red, White or Purple Grape Juice
1/2 cup Welch's Grape Jam
1 tsp grated orange rind
Pineapple for garnish
Combine grape juice, jam,
and orange rind in a bowl and stir until well blended,
set aside. Bake whole ham as usual. One hour before
it is ready to be served, remove ham from oven and score
fat with a sharp knife into diamonds. Brush ham thickly
with half of the glaze and replace it in oven. Bake
30 minutes, and then brush with remaining glaze. Yield:
makes 1 1/2 cups, enough glaze for a 10 lb. smoked ham.
Meantime as a garnish, if desired, cut canned or fresh
pineapple into thin daisy-like shapes with a sharp knife.
Place around the outside top of the ham when it is removed
from the oven and still warm. If any glaze is left,
brush over fruit.
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Jelly
Flavored Mayonnaise For Fruit Salad
1/2 cup mayonnaise
1 T. vinegar
1/4 cup Welch’s Grape Jelly
Beat mayonnaise with jelly
and vinegar until well blended. Combine with prepared
fruit and serve in lettuce cups.
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Sweet
'N Smoky Sauce
4 strips bacon, diced
1 cup Welch’s Grape Jelly
1/2 cup chopped onion
1 cup catsup
2 T. cider vinegar
Saute bacon and onions
in saucepan until bacon is crisp. Drain off fat. Add
remaining ingredients and cook over low heat, stirring
occasionally, for 10 minutes or until sauce thickens.
Serve with grilled steak or meatballs.
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Tasty
Chicken
4
boneless chicken breasts
1/4 cup flour
3 Tbl. butter
1/2 cup Welch's White Grape Juice
1/2 cup chicken broth
1/2 tsp. dried tarragon
1/4 cup half and half cream
Salt
Pepper
Lemon juice
Coat
chicken with mixture of flour, salt and pepper. Melt
butter in skillet. Add chicken; cook over medium-high
heat until browned on both sides and cooked to desired
doneness. Remove to warm plate. Deglaze pan with grape
juice and broth, loosening browned particles. Stir in
tarragon and half and half cream. Cook just until slightly
thickened. Season with salt and pepper; add lemon juice,
to taste. Spoon sauce over chicken to serve.
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Western
Style Meatballs
1
10-oz. jar Welch's Grape Jelly or Jam
1 12-oz. bottle Heinz chili sauce
1 lb. ground chuck
1 egg
Onion salt*
Celery salt*
Garlic salt*
Salt*
Pepper*
Slowly
heat grape jelly or jam with chili sauce. Shape remaining
ingredients into tiny meatballs. Do not brown meatballs;
simply heat them gently in slightly bubbling jelly-chili
sauce combination for approximately 20 minutes. Serve
in chafing dish to keep warm.
*Measurement for seasonings is just a dash, or at the
most, 1/8 tsp.
**Frozen meatballs work well.
Place meatballs, jelly/jam and chili sauce and seasonings
in slow cooker and cook for 3-4 hours.
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Zesty
Barbeqcue Sauce
1-11.5
oz. or 12 oz. can Welch's Frozen Concentrated Grape
Juice
2 cups ketchup
1 cup water
1/2 cup worcestershire sauce
2 medium tomatoes, chopped
1/2 cup chopped green pepper
2 T grated onion
2 T horseradish
2 tsp. dry mustard
Combine
all ingredients in saucepan. Simmer 10 minutes to blend
flavors. Use as a basting sauce for flank steaks, lamb
cubes or pork.
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