alf a bottle of red Burgundy wine over it.
Add the
igh heat; cook and stir red onions and mushrooms until tender
Line 9\tx
13-inch
pan with heavy duty foil (enough to close at\tthe
top).
Place
pork
roast\tin
center
of foil. Sprinkle dry
onion\tsoup
mix
and mushrooms over meat.
Pour over 1 cup red
wine
with the water.\tClose foil at the top. Bake at 275\u00b0 for 4 to 5 hours.
(You can increase or decrease the ingredients according to size of roast.)
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.
Fillings: (A) Red Bean Filling 450g red bean paste (B) Dried Fruit
n two batches, alternately wtih wine, beginning and ending flour, mixing
/8 cup of Port wine.
Take off fire and
To make dressing, combine the oil, onion, wine vinegar, honey and Tabasco sauce in a blender container.
Process until smooth.
Season with salt and pepper.
To make salad, combine turkey, bleu cheese, pecans and grapes in a salad bowl and mix gently.
Add the dressing, tossing to coat.
perfectly good bottle of wine for that incredible sauce and
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.
Mix the grape juices together and add lemon juice to taste. Pour into a glass and decorate with grapes and mint.
Combine chicken, grapes, apples, celery, raisins and onions in a bowl; toss gently.
Combine yogurt, mayonnaise, lemon juice and celery leaves in a bowl; stir well.
Add to chicken mixture; toss gently to coat.
Cover and chill.
Serve on individual lettuce-lined serving plates.
Yield:
6 servings; serving size:
1 cup, 183 calories per serving.
Recipe is from Hills and Pines Garden Club, Raleigh, North Carolina.
mintues.
Add grapes, wine and cream and bring to
rown. Serve with Red Grape Sauce.
Meanwhile, make Red Grape Sauce: In a
I CANNOT REMEMBER RECIPE EXACTLY, I MAKE MY ADJUSTMENTS
hicken with salt, pepper, and red pepper flakes; add chicken to
inutes.
Stir in red and port wines and bring
In a bowl, combine the chicken, celery, green grape halves, red grape halves, apricots and onions.
In a small bowl, combine the mayonnaise, honey, mustard, salt and pepper. Mix well.
Stir into chicken mixture.
Cover and refrigerate until serving.
Serve on lettuce-lined plate.
Sprinkle with almonds.
Combine the grape juice and ginger ale in a pitcher and mix with a wooden spoon.
Add the red grape \"ice cubes\" to serve.
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.