Ingredients
2 (10 ounce) packages frozen sliced strawberries, thawed
1 (12 fluid ounce) can frozen lemonade concentrate, thawed
2 (750 milliliter) bottles chilled rose wine, such as white Zinfandel
2 cups pineapple juice
1 liter ginger ale
Directions
Stir the strawberries, lemonade concentrate, rose wine, and pineapple juice in a punch bowl until combined. Stir in the ginger ale just before serving.
Ingredients
1 1/2 cups uncooked long grain white rice
3 cups water
2 pounds broccoli, chopped
2 (10.75 ounce) cans condensed cream of celery soup
1 cup mayonnaise
1 cup white wine
2 teaspoons curry powder
2 pounds salmon fillets, bones and skin removed
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease a 9×13 inch baking dish.
Bring the rice and water to boil in a pot. Cover, reduce heat to low, and simmer 25 minutes.
Arrange broccoli in the bottom of the baking dish. Mix the cream of celery soup, mayonnaise, wine, and curry in a bowl, and pour 1/2 evenly over the broccoli. Cut salmon into chunks and place in baking dish. Top with remaining soup mixture.
Bake 45 minutes in the preheated oven, until broccoli is tender and fish flakes easily with a fork. Serve over cooked rice.
Ingredients
1 cup red grapes, diced
1 cup blue and/or black grapes, diced
1/2 small red onion, finely chopped
1 jalapeno pepper, finely chopped
3 tablespoons chopped fresh cilantro or flat leaf parsley
Fresh cilantro or parsley leaves for garnish
2 tablespoons red wine vinegar
4 slices whole grain bread, quartered
6 ounces herbed goat cheese, slightly softened
1/3 cup Hellmann’s(r) or Best Foods(r) Real Mayonnaise
Directions
Combine grapes, onion, jalapeno pepper, cilantro and vinegar in medium bowl. Season, if desired, with salt and pepper. Let stand at least 30 minutes.
Preheat oven to 375 degrees F. Arrange bread on large baking sheet in a single layer and bake, turning once, 8 minutes or until lightly golden brown and crisp on both sides. Remove and let cool.
Combine goat cheese with Hellmann’s(r) or Best Foods(r) Real Mayonnaise in small bowl until smooth. Season, if desired, with salt and pepper. Evenly spread cheese mixture onto crostinis, then top with grape salsa.
Ingredients
1/4 cup extra virgin olive oil
4 pounds onions
2 teaspoons white sugar
salt to taste
1 (750 milliliter) bottle dry white wine
1 quart chicken broth
1 small cinnamon stick
4 cups cubed, stale French or Italian bread
Directions
In a large heavy pot, heat oil over medium heat. Cut onions in half lengthwise, then slice thinly. Place sliced onions in pot and toss to coat with oil. Cover, reduce heat to medium-low, and cook, stirring occasionally, until onions are softened and beginning to color, 30 minutes.
Increase heat to medium and cook, stirring occasionally, uncovered, until onions are amber in color, 45 minutes.
Sprinkle onions with sugar and a little bit of salt; cook, stirring, until sugar melts and onions are caramel colored, 5 minutes. Pour in wine and broth, and place cinnamon stick in pot. Bring to a boil, then reduce heat, cover and simmer 1 hour.
Stir the bread into the soup and cook, uncovered, stirring occasionally until the bread disintegrates, 30 to 45 minutes.
Remove the cinnamon stick. Whisk the soup to incorporate the bread. Adjust seasoning. Serve hot.
