Ingredients
2 (10 ounce) cans sweet white corn
1 (14.5 ounce) can black beans
1/2 red onion, chopped
1 red pepper, chopped
1/2 cup sugar
1/2 cup rice wine vinegar
salt to taste
Directions
In a large bowl, stir together corn, beans, onion, red pepper, and sugar. Stir in rice wine vinegar, and season with salt.
Ingredients
2 navel oranges, thinly sliced
2 lemons, thinly sliced
2 limes, thinly sliced
1 pear, cored and chopped
1 kiwi, peeled and sliced
1 cup fresh strawberries, sliced
1 (20 ounce) can pineapple chunks in juice
1/2 cup white sugar
1/2 cup Cointreau or other orange liqueur
1 cup white rum
1/3 cup coconut-flavored rum
2 cups orange juice
2 (750 milliliter) bottles dry red wine, chilled
1/2 (12 fluid ounce) can frozen pink lemonade concentrate, thawed
1/4 cup lemon juice
2 tablespoons lime juice
1 cup lemon-lime soda, chilled
Directions
Place the oranges, lemons, limes, pear, kiwi, strawberries, pineapple chunks and juice, and white sugar into a large bowl. Pour the Cointreau, white rum, coconut-flavored rum, and orange juice over the fruit. Stir gently to dissolve the sugar. Cover and refrigerate for 2 hours.
Add the red wine, pink lemonade concentrate, lemon juice, and lime juice. Cover and refrigerate for 2 hours, or overnight.
Before serving, add the chilled lemon-lime soda. Serve over ice, spooning the fruit into the glass with the liquid. Garnish with an orange slice or maraschino cherries.
Ingredients
1 (16 ounce) package elbow macaroni
1/4 cup butter, softened
1 tablespoon olive oil
1 small onion, minced
1 (6 ounce) can salmon, drained and flaked
1 tablespoon seafood seasoning (such as Old Bay?(r))
1 tablespoon red wine vinegar
2 1/2 cups shredded Cheddar cheese
2 eggs, beaten
2 cups milk
1/2 cup vegetable stock
1 (14.5 ounce) can peas and carrots, drained
1 (8 ounce) can whole kernel corn, drained
salt and pepper to taste
3 slices day-old bread
3 tablespoons grated Parmesan cheese
Directions
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Transfer to a large bowl. Stir the softened butter into the macaroni.
Heat the olive oil in a skillet over medium heat; cook the onion in the oil until brown, about 5 minutes. Stir in the salmon and seafood seasoning and cook until warmed through, about 5 minutes more. Remove from heat and pour the red wine vinegar into the skillet and set aside to cool.
Mix together the Cheddar cheese, eggs, milk, and vegetable stock in a large mixing bowl. Add the salmon mixture, peas and carrots, and corn; mix. Stir in the macaroni. Season with salt and pepper. Spread into the bottom of the prepared baking dish.
Toast the bread and break into small pieces. Combine the toasted bread and Parmesan cheese in a food processor; blend until chopped into crumbs. Sprinkle over top of the dish.
Bake in the preheated oven until heated through, about 45 minutes. Allow to cool 15 to 20 minutes before serving.
Ingredients
8 ounces uncooked spaghetti
1/2 cup butter
2 cups dry white wine
2 pounds large shrimp, peeled and deveined
1 teaspoon dried basil
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan, melt butter and add white wine. Over medium heat, add shrimp and basil. Cook until pink all over; about 3 to 5 minutes. Serve over pasta.
