Serves 4

INGREDIENTS:

3-4 lbs. Grapes
2 C. Flour
1tsp. baking powder
3 T shortening
1egg
Salt to taste
Water to mix-roll very thin

INSTRUCTIONS:

First of all you need 3-4 lbs of good, late summer moisture for wild grapes to ‘make’
and not dry up on the vine. Then, they can be gathered, cleaned, washed and placed in
a pot of water to make the ‘gravy’. Dumplings are then placed in the wild grape ‘gravy’,
covered and slowly cooked for 15-20 minutes.
A commonly used shortcut is the use of frozen or canned grape or fruit juice of choice.
Dilute the canned juice with 1/2 can water and use bottled juice straight from the
bottle. No sugar need be added. Begin to slowly heat the juice while making the
dumplings. Fresh grapes or cherries may be added at this time for textural and visual
interest.

SPECIAL NOTES:

This recipe may be made a day earlier and refrigerated. Some of the juice will be
absorbed and more will require the addition of more juice when warming. May be
garnished with a sprinkle of fragrant cinnamon. A scoop of ice cream or heavy cream
may be offered. For more recipes and news items feel free to visit the website at:
minisacrumbo.com