| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
California |
Grapes, Meatless |
6 |
Servings |
INGREDIENTS
| 1 |
qt |
Bread cubes; *see note |
| 1/2 |
c |
Chopped celery |
| 1/2 |
c |
Chopped onion |
| 1 |
|
Garlic clove; minced |
| 1 |
tb |
Butter |
| 2 |
c |
Seedless grapes |
| 1 |
ts |
Dried thyme leaves; crushed |
| 1/2 |
ts |
Dried rosemary; crushed |
| 1/4 |
ts |
Ground sage |
| 1/4 |
c |
Chopped parsley |
| 1/2 |
c |
Chicken broth OR vegetable broth |
INSTRUCTIONS
Place bread cubes in single layer on tray or dish to allow them to dry
while preparing other ingredients. In a large skillet, saute celery, onion
and garlic in butter until onions are tender. Add remaining ingredients;
mix well. Transfer mixture to buttered baking dish and bake at 325F 35
minutes or until thoroughly heated. For a crisp top, bake uncovered; for a
moist dressing, cover and bake. Makes 6 servings. Serve with chicken, lamb
or pork.
Nutritional Analysis Per serving 121 Cal., 3 g pro., 3.5 g fat (24% Cal.
from fat), 22 g carb., 6 mg chol., 1.3 g fiber and 216 mg sodium.
California Table Grape Commission's Healthy Kitchen www.tablegrape.com (c)
1996, 1997 Fresno, CA USA. Pamphlet.
Notes: Grapes add a juicy freshness to this light, delicious dressing. *For
best results, use a dense type of bread for the cubes.
>From Pat Hanneman (Kitpath) with McBuster 98 Mar
Recipe by: California Grapes 1997 : Fast Lowfat Fresh
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 07,
1998
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