The other day a friend of mine gave me a sack of home grown tomatoes and asked that I sample them.
Now the only way to sample a tomato is to make a tomato sandwich.
You need some fresh sandwich bread, not whole wheat, not rye, but white loaf bread. Coat two sides with mayonnaise, either homemade or Hellmann's. Slice the tomato in 1/2-inch slices and cover the bread.
Give a generous dashing of salt and pepper.
Mmmmmm delicious.
Chase wild bullfrogs 3 miles and gather up hops.
To them, add 10 gallons of tan bark, 1/2 pint of shellac and 1 bar of homemade soap.
Boil 36 hours, then strain through an I.W.W. (I won't work) sock to keep it from working.
Add 1 grasshopper to each pint to give it a kick.
Pour a little into the kitchen sink. If it takes the enamel off, it is ready for bottling.
Cream shortening and eggs; add grape juice.
Beat 3 minutes. Add rest of ingredients.
Divide into 3 greased pans and bake 1 1/2 hours at 300\u00b0.
Pour Mogan David grape wine over breads when removed from pans.
Cool and wrap in wax paper and then in foil. Store them in a tightly sealed can.
If they get dry, coat with more wine.
ater 2 Tbsp white grape wine 2 Tbsp wine 2 Tbsp Sugar Syrup
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.
Mix and pour into plastic gallon jug.
Fill almost full with water.
Place
a
large balloon on top.
Let stand until balloon blows up, about 3 weeks, then goes down.
The wine is ready.
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.
educe the bitterness of the wine.
If the mousto begins
mintues.
Add grapes, wine and cream and bring to
Pour grape juice into 5-gallon container.
Bring water and sugar to a boil until sugar is melted.
Let cool.
Pour into container.
Add 1 pkg yeast (activating beforehand is optional).
Close with airlock stopper.
Allow to ferment for 3 weeks in a sanitized 5-gallon container.
After 1 additional week, bottle.
se).
Stir 1 cup grape juice, sugar and lemon zest
Soak sugar and yeast in warm water until yeast dissolves.
Add frozen grape juice.
Mix together and pour in gallon jug.
Fill up to neck with water.
Place a wide neck balloon on neck of jug. When balloon goes down the wine is ready (about 30 days).
Keep jug in a cool place.
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.
eflated back to size; the wine is ready to drink. It
When adding to sauces or stews, if the recipe calls for a dark colored wine, use either purple or red grape juice and 1/2 to 1 teaspoon of Red Wine Vinegar, depending how much \"wine\" is calls for. Usually 1/2 to 1 cup of \"wine\".
When it calls for white wine, use the White Grape Juice and the same amount of White Wine Vinegar.
The flavor will be very similar to using wines, but without the alcohol.
inutes.
Pour in the wine and increase the heat to
he spoon and using a grape, scrape the cheese out of
epper; mix well!
Remove grape leaves from the jar and
pper. Mix well.
Remove grape leaves from jar and open
Mix ingredients together and pour into a 1-gallon jug.
Fill remainder of jug up with water.
Put a small balloon over the neck of the jug.
The balloon will blow up, then down in 3 to 4 weeks. When it deflates, the wine is ready.
Yuh-hoo!