Put the pork roast into the crock of your slow cooker. Pour wine over the roast; add the cranberries and garlic. Season everything with salt and pepper.
Cook on Low 6 to 8 hours.
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.
Soften gelatine in water.
Bring grape juice to boil.
Remove from heat. Add softened gelatine, stirring to dissolve. Add sweetener. Bring to a full rolling boil.
Ladle into clear 1/2 pint jars.
Makes 2 (1/2 pint) jars.
Keep
in refrigerator.
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
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.
Toss bread cubes in the bacon drippings.
Sear the halved grape tomatoes in 2 tablespoons of oil, cut side down, until caramelized about 5 minutes, set aside.
Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified.
Combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well, garnish with mint and basil and serve.
Wash and stem grapes and fill sterilized/hot canning jars 3/4ths full of grapes.
Add 1 T sugar to each pint jar OR 2 T sugar to a quart jar.
Fill each jar with boiling water.
Add lids and rings; hand tighten.
Process in hot water bath for 10-15 minutes.
Remove and cool on wire rack.
Store jars for 2-3 weeks.
Strain juice and grapes through cheesecloth-lined colander into bowl.
Chill or proceed with jelly making.
ooked hulls to make the grape puree.
Measure 4 1
ngredients for the grape leaf beef (except the grape leaves) thoroughly. Roll
Put juice and Sure-Jell in large boiler.
(Must be no more than 1/3 full.)
Bring to a full boil over high heat, stirring constantly.
Stir in sugar at once and boil hard for 2 minutes. Remove from heat and put in jars.
he spoon and using a grape, scrape the cheese out of
Dissolve ingredients in warm water.
Pour into gallon jug; finish filling with water.
Place large balloon on mouth of jug; it will blow up as fermentation takes place.
Be careful that balloon doesn't burst.
Takes about 3 weeks.
epper; mix well!
Remove grape leaves from the jar and
pper. Mix well.
Remove grape leaves from jar and open
Place half of the cucumbers, apples, and tomatillos into the bowl of a food processor.
Add all of the grapes, walnuts, yogurt, grape juice, vinegar, and mint.
Pulse 9 to 10 times.
Combine with the remaining half of the cucumber, apple, and tomatillo.
Season with salt, to taste.
Chill for 2 hours in the refrigerator before serving.
Serve as an appetizer or soup course.