Catholic Recipe: Tokay Grapes in Ginger Ale
This is a first course that is recommended in the first Thanksgiving menus. Served in sherbet glasses.
Fill sherbet glasses with halved, seeded Tokay grapes. Chill. Just before serving pour ice-cold ginger ale over grapes.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
Recent Catholic Commentary
Another Month Closer to God 24 hours ago
Links to the past July 30
Top Catholic News
Most Important Stories of the Last 30 Days