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Country Kitchen
November 1, 2007 Previous Recipe | Next Recipe
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Third Place-Grape Salad-Mary Tucker, Fayette County
Second Place-Fruit Salad with Blackberry Vinaigrette-Rhonda Hughes, Jefferson County
First Place- Chili Cornbread Salad Dora Rider, Monroe County
Third Place-Grape Salad-Mary Tucker, Fayette County

4 pounds red seedless grapes
16 ounces cream cheese, softened
1 (8-ounce) carton sour cream
1 cup walnuts or pecans, chopped (optional)
1/2 cup white sugar or Splenda
1 cup (less if desired) brown sugar

Wash and dry grapes; set aside. Mix cream cheese, sour cream, half the nuts and white sugar. Fold in grapes. Smooth into a 9- x13-inch dish. Mix remaining nuts and brown sugar. Sprinkle over the top of grape mixture. Cover and refrigerate overnight, or at least 2 hours before serving. Recipe may be easily halved. Serves 16-18.





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