Author: Chef Cloud Wine

Ingredients

1 (10 ounce) package Pepperidge Farm(r) Puff Pastry Shells
3 tablespoons olive oil
6 cups assorted wild mushrooms (portobello, shiitake, oyster and/or cremini), cut into quarters
1 clove garlic, minced
2 tablespoons chopped fresh rosemary leaves
2 tablespoons chopped fresh thyme leaves
1/4 cup white wine
1/4 cup balsamic vinegar
1 (10.75 ounce) can Campbell’s(r) Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup milk or heavy cream
1 tablespoon chopped fresh parsley

Directions

Prepare the pastry shells according to the package directions.

Heat the oil in a 10-inch skillet over medium-high heat. Add the mushrooms, garlic, rosemary and thyme. Cook until the mushrooms are tender, stirring often.

Stir the wine and vinegar in the skillet. Cook until the liquid is reduced by half. Stir in the soup and milk and heat to a boil. Stir in the parsley.

Spoon the mushroom mixture into the pastry shells. Serve immediately.

Ingredients

1 (6 ounce) package raspberry gelatin
2 cups boiling water
1 (16 ounce) can whole berry cranberry sauce
1 (8 ounce) can crushed pineapple, undrained
1/2 cup red wine or grape juice
1/3 cup chopped walnuts
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1 teaspoon grated orange peel

Directions

In a bowl, dissolve gelatin in water. Add cranberry sauce, pineapple, wine or juice and walnuts; mix well.

To evenly distribute fruit and nuts, chill until partially set, about 2 hours. Then pour into a 6-cup ring mold coated with nonstick cooking spray. Refrigerate until set. Unmold onto a serving plate.

In a small mixing bowl, combine cream cheese, mayonnaise and orange peel. Serve with the salad.

Ingredients

2 tablespoons butter
1 tablespoon all-purpose flour
1 cup milk
6 (4 ounce) fillets sole
1/2 cup white wine
2 tablespoons fresh lime juice
salt and pepper to taste
3 bananas, sliced lengthwise
1/4 cup grated Parmesan cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium saucepan over medium heat, blend the butter, flour, and milk. Cook, stirring constantly, until a thick sauce has formed.

Arrange sole in a single layer in a medium baking dish, and cover with the wine and lime juice. Season with salt and pepper. Pour 1/2 the sauce over the fish. Arrange bananas over the fish, and cover with remaining sauce. Sprinkle with Parmesan cheese.

Bake 25 minutes in the preheated oven, until the cheese is lightly browned and the fish is easily flaked with a fork. Drain any of the remaining wine and lime juice mixture before serving.

Ingredients

1 pound smoked sausage
2 teaspoons vegetable oil
1 medium onion, diced
2 (15.5 ounce) cans chickpeas (garbanzo beans), undrained
1 (4 ounce) can tomato sauce
3 tablespoons sherry wine or Marsala
2 teaspoons dried oregano
2 teaspoons red pepper flakes
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
3 teaspoons adobo seasoning

Directions

Slice sausage lengthwise, then cut into 1/4-inch slices.

Heat oil in a large pot over medium-high heat. Brown sausage about 5 minutes. Stir in onion; cook 5 minutes. Stir in chickpeas and juices, tomato sauce, and sherry. Season with oregano, red pepper flakes, black pepper, garlic powder, and adobo seasoning. Simmer, stirring occasionally, at least 10 minutes (1 hour or more is preferable).