Brown meat on all sides in fat or oil. Put in Dutch oven and add, Mogen David concord grape wine, tomatoes, onions, salt, pepper, thyme, marjoram, and fresh celery leaves. Simmer 1 1/2 to 2 hours.
Then, add carrots, green peas, and fresh green onions. Cook 15 minutes.
Serve over wide egg noodles.
In a saucepan, melt sugar in berries over low heat.
Mix cornstarch in wine.
Pour into heated berries/sugar mixture.
Stir carefully (try not to crush berries) until mixture clears (shortly after it comes to a boil).
If it seems too thick, add wine or water, then bring back to a boil until desired consistency.
Pare carrots and cut into 2-inch pieces by slicing diagonally.
Cook until tender in lightly salted water then drain.
Combine butter, Concord grape jam, lemon juice, lemon peel and ginger in a saucepan then add carrots.
Cook for 10 minutes over moderate heat, turning often to thoroughly glaze carrots.
Garnish with pecans.
y combining cider and red wine vinegar and honey.
Bring
artichoke hearts, sea salt and wine use a hand blender to
mes into contact with the wine.
Remove grapes from stems
of the bottle of wine into an 8x8 inch baking
elatin over 1/4 cup grape juice in a 1-quart
up of pineapple juice and wine, and baste the ham.
Slip skins from grapes; reserve skins.
In medium saucepan over high heat, heat grape pulp to boiling, stirring occasionally; reduce heat to low and simmer 5 minutes, stirring.
Press pulp through sieve into medium bowl to remove seeds.
Add grape skins, sugar, tapioca and lemon juice; mix well.
Let stand while preparing pastry.
Stir together 1 cup of lemon juice, 1/4 cup of honey, lemon zest, and parsley in a bowl until the honey has dissolved. Add the halved grapes, toss to coat, and set aside.
Whisk together grape juice, 3 tablespoons of honey, and 1/3 cup of lemon juice until the honey has dissolved. Whisk in the mayonnaise until smooth. Pour this dressing over the grapes, toss to coat, and serve.
Pour cup of boiling water over Jell-O.
Dissolve Jell-O and set aside.
Cut up oranges.
Stir in.
Add grapes and 1 cup cold water, wine, nuts and sugar.
Add Jell-O and mix thoroughly.
Put in refrigerator to gel.
Serve topped with whipped cream.
of the bottle of wine into an 8x8 inch baking
kins and set aside. Place grape pulp in a large saucepan
Cover bottom of pan with olive oil for frying.
Brown meat, onion, salt and pepper, celery and spices together in frying pan. When browned, put in roasting pan-no need to drain-put in tomato sauce, tomato paste, carrots and garlic.
Stir until well blended together.
Then stir in the wine. Put in 350 degree oven for 2 hours.
Stir frequently-may need to add a little water or wine to taste throughout cooking.
In a large bowl, beat egg whites, add sugar.
Beat yolks in different bowl and add wine.
Then add the yolk mixture to the whites mixture.
Add the flour through a sifter and add cinnamon, nuts and the grated lemon rind. Mix well.
Put in a baking pan and bake at 375 degrees F. for 1 hour.
nions are clear.
Add wine, thyme, and oregano and simmer
Fill two rocks glasses with ice. Pour in wine, vodka and gin; stir.
up reserved pineapple juice and wine in a small bowl. Baste
queeze the end of each grape opposite the stem to separate