Grapes

FRUITED CHICKEN SALAD
Servings : 6
 
Ingredients :
2 Cups Cooked Diced Chicken OR Turkey
2 TBS Soy Sauce
1/2 Cup Diced Apples
1 Cup Orange Sections
1 Cup Halved Green Grapes
2 Cups Chopped Celery
1/2 Cup Walnuts, Pecans, Or Almonds
Lettuce Leaves

Toss Chicken With Soy Sauce.  Let Stand 15 Min. Mix
Fruit With Celery. Add Chicken. Mix Again.  Chill.
Arrange Fruited Chicken Salad On Lettuce (About 1 Cup
Each) On Lettuce Leaves.  Sprinkle W/Nuts. Spoon Your 
Favorite Dressing Over Salad.

Chicken Veronique
Servings : 4

Ingredients :
4 Chicken Breast Halves; Skinless, Boneless
2 TBS Butter Or Margarine
4 Oz Mushrooms; Sliced, Drained
1/2 Cup Green Onions; Chopped
3 TBS White Wine Or Lemon Juice
1/2 Cup Whipping Cream
1 Cup Seedless grapes
1/2 tsp Salt
1/8 tsp White Pepper
 
Heat 1 tbls butter in 10" skillet. Add mushrooms and
saute over medium-high heat for 2 minutes. Turn
mushrooms onto heated platter. Add remaining butter to
skillet. Place chicken into pan. Saute over medium
heat about 10 minutes, until chicken is cooked
through, turning 2-3 times. Add onions and wine after
5 minutes of cooking. Arrange cooked chicken over
mushrooms. Drain mushroom juice into skillet. Heat pan
juices to boiling. Add cream. Boil 2-3 minutes. Add
grapes to pan. Heat through. Stir in salt and pepper.
Pour sauce and grapes over chicken. Serve immediately.
(If chicken has cooled off, return to pan for a few
minutes to reheat).

Can be made ahead, covered and refrigerated. Before
serving, return to pan and reheat over low heat, being
very careful not to brown. OR, reheat, covered, in
microwave using MEDIUM power for 1 minute.

Green Grape Sorbet
Servings : ?

Ingredients : 
2 cups chilled seedless green grapes (about 3/4 pound)
1/4 cup superfine sugar
1 1/2 tablespoons fresh lemon juice  

Put ingredients in a blender and purée until sugar is 
dissolved, about 3 minutes, and pour through a fine sieve 
into a bowl, pressing on solids. Discard solids and freeze 
each sorbet in an ice-cream maker.

Transfer sorbet into an airtight container and let harden 
in freezer firm. Sorbets may be made 1 week ahead and kept 
frozen, covered.