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Monday, November 16,2009

Put a twist on your Thanksgiving favorites

By McClatchy-Tribune News Service

GRAPE SALAD

8 ounces sour cream

8 ounces cream cheese

1/2 cup sugar

1 teaspoon vanilla

2 pounds seedless green grapes, washed and dried

2 pounds seedless red grapes, washed and dried

Topping:

1/2 cup brown sugar

1/2 cup finely chopped pecans

1/2 teaspoon cinnamon, optional

In a large bowl, combine first four ingredients. Add grapes. In a small bowl, combine topping ingredients and sprinkle over salad. Refrigerate.

From "Our Lady of the Mountains" cookbook

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