Shells And Grapes Food

CHICKEN SALAD DELUXE

Steps:

• Combine salad dressing, mayonnaise,half and half, seasoning,salt and pepper in a small bowl, blend, cover, refrigerate overnight to blend flavors.
• Place chicken, onion slices,carrot & celery in dutch oven, add enough cold water to cover; cover,bring to boil, reduce heat to low, simmer 7 minutes until chicken is no longer pink.
• Drain chicken, discarding vegetables and liquid, refrigerate chicken until cool, cut chicken into 1/2" pieces.
• Cook shells until al dente', drain, cover and refrigerate until chilled.
• Combine chicken,shells,dicedcelery,grapes,almonds,water chestnuts & chopped onion in a large bowl, pour dressing over, toss gently to coat.
• Serve on lettuce-lined plates, garnish if desired; serve with cantaloupe slices.

MINI SHELLS WITH GRAPE TOMATOES, GREEN BEANS, AND MOZZARELLA

Steps:

• Bring a large pot of water to boil. Season water with salt to taste (optional).
• Marinate the mozzarella cheese with 2 tablespoons oil, a pinch of salt and black pepper, and fresh basil.
• Meanwhile, cook the garlic and remaining olive oil in a large skillet over medium heat until garlic turns slightly yellow.
• Add the tomatoes, season with salt and pepper and saute over high heat for 1 minute.
• Cook the pasta according to package directions, along with the green beans in the same pot. Drain and toss with the tomatoes.
• Stir in the marinated cheese mixture before serving.
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CHICKEN SALAD SHELLS

Steps:

• In a large bowl, combine the chicken salad and grapes. Spoon about 2 tablespoons into each pasta shell. Refrigerate until serving. Drizzle with salad dressing.

COMPANY CHICKEN PASTA SALAD WITH GRAPES

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
• In a medium bowl, combine chicken, celery, grapes, cooked pasta, salt, and white pepper; mix well and reserve.
• In a medium bowl, combine mayonnaise, curry powder, cumin, rice vinegar, and sugar; whisk ingredients together and toss with chicken mixture.
• Cover salad with plastic wrap and refrigerate for at least 2 to 4 hours before serving.

CONCORD GRAPE PIE

Steps:

• Preheat the oven to 400°F.
• Pinch the grapes gently to pop the pulp from the skin. Drop the pulp into a medium saucepan and put the skins a medium-sized bowl. Set the skins aside.
• Place the saucepan of pulp over medium-high heat. Bring the pulp to a boil, mashing the pulp occasionally with a potato masher to release the seeds and break down the fruit. Reserve 1/3 cup grape liquid.
• Place a sieve over the bowl holding the reserved skins. Strain the pulp to remove seeds. You will likely need to push the pulp through the sieve with the back of a ladle. Discard the seeds. Stir the de-seeded pulp into the skins to blend thoroughly.
• In a large bowl, whisk the cornstarch and reserved grape liquid together until smooth. Stir in lemon juice, orange zest, sugar and grape mixture.
• In a small bowl, combine the brown sugar and flour. Cut in butter until mixture resembles crumbles.
• Pour the filling into the pie crust. Sprinkle evenly with the topping. Bake for 35 minutes or until the crust golden, the filling is bubbling around the edges and the streusel topping is evenly cooked.
• Cool before serving - if you can wait that long. Serve with or without whipped cream.

PORT-GLAZED GRAPE TARTS WITH PECAN CRUST

Steps:

• Make tart shells:
• Preheat oven to 350°F.
• Pulse pecans with brown sugar in a food processor until finely ground (do not allow to become a paste). Add flour, butter, cinnamon, ginger, and salt and pulse until mixture begins to form large lumps. Divide mixture between tart pans and press evenly over bottom and up sides with floured fingers. Chill until firm, about 30 minutes.
• Bake tart shells in lower third of oven until golden brown, about 25 minutes. Transfer shells in pans to racks to cool completely. Carefully remove sides of pans, keeping shells on pan base.
• Make filling while shells cool:
• Simmer Port and jelly, stirring occasionally, until reduced to about 1 1/2 cups, about 30 minutes, then stir in lemon juice. Immediately toss grapes with 1 cup glaze in a large bowl until well coated, then mound in tart shells.
• Just before serving, drizzle tarts with more glaze and serve remainder on the side.