We had a luncheon and recognition service for all former and now employed workers in our school system two weeks ago.

One thing First Baptist in Orangefield knows is; how to put on a good feed.

Not being able to figure out what each serving is, I just get a little of everything my plate will hold. One thing I found that was new to me was this salad.

I traced down who brought it. Pat Brown knew that is was Phyllis Yeats, so from the two of them I am now able to share this recipe with you. I did ask each of them if you were to peel the grapes and each said no. I was glad to hear that otherwise, Charlie would still be peeling grapes.

This makes a pretty large bowl, but it would be easy to cut down.

• 4 pounds red or green seedless grapes
• 1/2 cup chopped pecans
• 1 8 ounce package of cream cheese (softened)
• 1 8 ounce container sour cream
• 1/2 cup sugar
• 1 teaspoon vanilla

Set cream cheese out to soften, first. Wash grapes and cut in half and set aside. Chop pecans, or do like me and buy them already chopped.

In a large bowl combine softened cream cheese, sour cream, sugar and vanilla. Mixture will be smoother if you use a hand mixer. Do not whip.

Add grapes and pecans to the bowl. Mix until evenly coated.
Refrigerate until ready to serve.

Now I have to tell you, one of the girls had sour cream and the other cool whip. One has sugar and the other, powdered sugar. I am going to use Equal. 

I’ll let you know next week what a mess I might have made, however the salad I ate was Gooder’n Syrup. Von.