Heat wine to a boil in a
tapioca, and lemon juice. Mash 1/3 of the peaches with
n a large pot, cook wine, white & brown sugars, lemon juice
Mix together and pour into ice cream freezer and freeze. Makes 1 gallon.
Add ice to a cocktail shaker until it is about 3/4 full.
Add in all the drink ingredients.
Cover and shake vigorously.
Strain into an ice-filled wine glass.
b>1 pound table salt into 1 gallon white vinegar (5% acidity).
Add 1
Stir Pinot Grigio, 1 chopped peach, peach schnapps, basil, and agave nectar together in a pitcher; add ice. Pour into glasses and garnish with peach slices.
Mix together cornstarch and sugar.
Add 1 cup boiling water. Cook until cornstarch clears.
Add 1 box peach jello.
Take off heat.
Cool some, then add 2 cups sliced peaches.
Cool in refrigerator, then top with Cool Whip.
Blend together all ingredients.
Pour into 1 gallon freezer. Cover, freeze with ice-salt mixture in proportions recommended for freezer.
When ice cream is frozen, pour off brine.
Remove dasher and pack with ice and salt.
Allow to stand 1 1/2 to 2 hours to ripen.
Place the 3 peeled and pitted peaches in container of an electric blender; process until smooth, stopping once to scrape down sides.
Pour puree into a medium saucepan. Stir in sugar, orange juice, and jam; bring just to a boil over medium heat, stirring constantly.
Stir in 1 cup peach slices, Triple Sec, and brandy.
Serve warm over ice cream or pound cake.
Combine the sugar, milk, half and half, whipping cream and lemon rind.
Add lemon juice and beat well.
Fold in egg whites. Add food coloring, if desired.
Pour into freezer can of 1 gallon hand or electric freezer.
Let ripen at least 2 hours.
Beat egg whites until stiff.
Add crushed crackers, vanilla and chopped nuts.
Mix well.
Pour into well-buttered 8 x 12-inch pan.
Bake 25 minutes at 350\u00b0.
After cool, pour 1 can peach pie filling over top.
Top with whipped cream.
f red pepper flakes and 1/4 tsp black pepper. Stir
nd stir all ingredients(except wine) in small heavy sauce pan
Drain mushrooms, measure liquid and add water to make 1 cup. Heat oil in pan, add veal and saute until brown.
Stir in mushroom liquid, soup, 1/2 cup wine, onion and oregano.
Bring to boil. Cover and reduce heat.
Simmer 1 1/2 hours until real tender, stirring occasionally.
Just before serving, add remaining 1/2 cup wine, mushrooms and sour cream.
Serve over hot rice.
Combine the white cake mix, 1 cup blackberry wine, blackberry jelly, canola oil and eggs. Mix on low until well blended. Grease Bundt or tube pan. Bake at 350\u00b0 for 45 to 50 minutes. Remove from oven.
In small roasting pan, layer bottom with parsley, sage, rosemary, salt, pepper and onion.
Rub rabbit in vegetable oil. Lay on top of seasonings.
Repeat seasonings and onion on top of rabbit.
Cover and bake at 300\u00b0 for 2 hours.
Add 1 cup white wine cover and cook for another hour.
ortions of fish, firmly press 1/4 C of simply potatoes
riginally picked up the recipe at Gail's Recipe Swap (posted by
old in whipped cream and 1 Tablespoon sherry.
Place 4