GRAPES SORT OF BRULEE-- Mix sour cream and brown sugar with a dash of vanilla and stir. Taste to make sure it's right. Wash green grapes, remove from stems, stir them into the sauce. Reduce calories if you must by substituting plain yogurt for some of the sour cream.

GRAPE AND CURRANT CHUTNEY -- Combine minced garlic, grated fresh ginger, three cups of seedless green grapes, about a cup of apple juice, cinnamon, cardamom, cup of currants, half cup or more of honey, and about a cup of apple cider vinegar in pan and boil over high heat. Puree, return to pan and simmer another ten minutes. Strain, don't press, to remove liquid. Serve chutney warm or chilled; good with curried dishes.

GRAPE CATSUP -- Boil Muscatine grapes until soft, sieve and mix fruit pulp with sugar, vinegar, cinnamon, allspice, clove and grated nutmeg. Boil, then simmer until consistency of a catsup. Good with fowl or meat.

GRAPE DESSERT SAUCE -- In pan, combine black seedless grapes, lemon juice and peel, slice of ginger root, stick of cinnamon, honey to taste and half cup of water. Bring to boil and stir in teaspoon of cornstarch mixed with cold water. Cook until thickened, remove cinnamon stick and serve warm or chilled with cake, ice cream or fruit.

GRAPE DUMPLINGS -- Boil 1 gallon grapes, using just enough water to cover and strain. Knead plain flour and some grape juice as you would when making bread dough. (About 1 cup of juice to 5 cups of flour.) Roll out on a floured dough board very thin and cut into strips and drop the dough strips into the boiling grape juice. Add 1/2 cup of sugar to sweeten, if desired.

GRAPE SALAD IDEAS:

---Halved black grapes with honeydew melon balls, lime juice and peel and mint leaves.

---Green grapes and blueberries with cinnamon-yogurt dressing ---Halved green grapes, diced mango, and orange juice with honey-cardamom dressing

---Grape-orange salad with pureed raspberry-honey dressing

---Red grapes an cantaloupe balls with a yogurt, ginger and honey dressing.

---Grapes, new potatoes, and crumbled Roquefort cheese with mustard-honey vinaigrette.

---Green grapes and sliced Italian plums with French dressing.

---Grapes, diced pears and diced celery, served in a cored head of Boston lettuce with orange yogurt.

---Red grapes, diced pineapple, sliced kiwi fruit with a pureed strawberry, lemon juice and honey dressing.

---Grapes, cracked wheat, minced celery, minced scallions, toasted walnuts, dash of cinnamon with a clear vinaigrette.

--- Grapes, cooked millet, rice vinegar and sesame oil. --- Halved, seeded grapes, cooked chicken or turkey chunks, diced avocado, slivered almonds dressed with yogurt, lemon juice, cayenne pepper and dash of white pepper.

--- Toss halved, seedless grapes, wedges of peeled pears, small shelled and cooked shrimp with rice vinegar, basil, salt and pepper and serve on butter lettuce.

--- Red and green seedless grapes, slivered cooked chicken, diced sweet red peppers and thinly sliced, peeled papaya tossed with lemon juice dressed with curried mayonnaise. (Heat curry powder over low heat for 2-3 minutes, then cool and whisk with some honey, water, apple cider vinegar, equal amounts of mayonnaise and plain yogurt.) Add most of dressing to grape-chicken mixture and toss. Arrange on lettuce leaves and serve with rest of dressing on side.

GRAPE SAUCE FOR FOWL -- Sauté shallots and add white grape juice and dried thyme to pan in which meat has been browned, scraping bits and reducing liquid. Whisk in Dijon mustard. Pour over duck or chicken and serve with grapes.

GRAPES AND CABBAGE - Stuff parboiled cabbage leaves with a mixture of sautéed onions, celery and carrots; cooked wild or brown rice; halved seedless grapes; shredded mozzarella cheese; salt, thyme and pepper. Place in pan with diced tomatoes, more grapes, salt and garlic, spooning some over rolls and cook until heated through.

GRAPES AND CHICKEN -- Puree cup of tart seedless green grapes and strain to produce juice (about quarter of a cup). Add some to chicken pieces that have been browned with garlic and simmered in dry white wine and chicken broth. When chicken is tender and nicely glazed, remove it and add to pan some butter, the remaining grape juice and some whole grapes. Swirl over heat to combine, season and serve chicken, garlic and grapes with sauce; sprinkle with parsley.

GRAPES AND SHRIMP -- Marinate shelled shrimp in white grape juice and raspberry vinegar. Sauté in butter finely minced onions, carrots, celery, parsley and fresh thyme. Add shrimp, marinade and small seedless grapes and sauté until shrimp are opaque. Mix in Parmesan cheese and serve.

GRAPES AND SOBA NOODLES -- Cook soba noodles (or thin pasta) and toss with sesame oil. Add halved seedless grapes, scallions and toss. Dress with ginger-peanut sauce: minced ginger root, minced garlic, couple of tablespoons peanut butter and white grape juice and a teaspoon or two of sesame oil. Garnish with more scallions.

GRAPES, CHICKEN AND ORANGE -- Brown chicken sprinkled with nutmeg in butter, then add orange marmalade, tarragon, sliced green onion and dry white wine. Cover and simmer for about ten minutes then add red seedless grapes and cook until chicken is tender. Remove chicken and grapes, add heavy cream to liquid and simmer until thickened. Season with nutmeg and salt and pour over chicken.