INGREDIENTS

INSTRUCTIONS

Thread a needle with 2 foot length of white, heavy-duty carpet  thread.
Tie a knot 8 inches from the end. Carefully string 20  walnuts. Tie a
knot after the last walnut. Tie thread ends together  forming a
necklace. Repeat for remaining 20 walnuts. Divide the grape  juice
concentrate. From one half, pour 1/3 cup into a jar. Pour the
remaining amount of that half into a small saucepan. Heat to boiling.
Spinkle 5 teaspoons of cornstarch into the jar of juice. Shake
vigorously. Gradually stir into boiling juice. Cook until thick  enough
to heavily coat spoon. Remove from heat. Dip one "necklace"  into grape
juice until every nut is coated. Hang loop in an airy  spot. Dip and
hang second necklace. Allow to hang 30 minutes. Repeat  the whole
procedure. Dry necklaces several days until coating is no  longer
sticky. When dry, repeat dipping. Use the remaining half of  grape
juice and cornstarch. Dip necklaces twice. Let hang to dry a  week.
When dry, snip knotted thread.  Carefully pull out. Dust rolls  with
confectioners' sugar. Slice into 1/2 inch rounds. Makes two  7-inch
rolls.  From: "Classic Greek Cooking" by Daphne Metaxas. ISBN:
0-911954-31-7.  Typed for you by Karen Mintzias  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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