Author: Chef Cloud Wine

Ingredients

3 pounds potatoes
1 2/3 cups black olives
1 cup chopped celery
1/3 cup chopped green onions
1 1/2 tablespoons white wine vinegar
2 tablespoons vegetable oil
1 1/2 teaspoons salt
3/4 teaspoon dried dill weed
1/4 teaspoon ground black pepper
1 cup plain yogurt
2 teaspoons prepared mustard
1 teaspoon honey
1/4 teaspoon garlic salt

Directions

Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and transfer to a large bowl; cool, peel and dice.

Add olives, celery and onions to potatoes and gently mix.

Whisk together the vinegar, oil, salt, dill weed and pepper. Pour over potatoes and mix gently to coat. Refrigerate.

Whisk together yogurt, mustard, honey and garlic salt. Pour over potato mixture and stir gently but thoroughly. Chill and serve.

Ingredients

1 tablespoon vegetable oil
1 1/2 pounds boneless beef sirloin steak or top round steak, cut into strips
2 tablespoons chopped onions
1/4 teaspoon minced garlic
1/8 teaspoon dried parsley flakes
3 cups cut-up mushrooms (white, shiitake, portobello)
1 3/4 cups Swanson(r) Beef Broth (Regular, 50% Less Sodium or Certified Organic)
1/2 cup dry red wine
1 cup sour cream
3 tablespoons all-purpose flour
Hot cooked egg noodles
freshly ground black pepper (optional)

Directions

Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook in batches until it’s well browned, stirring often. Add the onion, garlic, parsley and mushrooms and cook until the mushrooms are tender. Remove the beef mixture from the skillet. Stir the broth and wine in the skillet and heat to a boil. Reduce the heat to medium.

Stir the sour cream and flour in a small bowl. Add the sour cream mixture to the skillet. Cook and stir until the mixture boils and thickens. Return the beef mixture to the skillet and cook until hot. Serve over the noodles with the black pepper, if desired.

Ingredients

2 pears, peeled and sliced
1/2 cup dry white wine
1/4 cup water
3 sweet potatoes, peeled and cubed
1 cup evaporated milk
1/4 teaspoon vanilla extract
1/4 cup brown sugar
2 tablespoons butter
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Directions

Place the pears, wine, and water in a small saucepan and bring to a boil over high heat. Turn heat to medium-low and simmer until pears are soft, about 5-10 minutes. Remove pears from wine and reserve.

Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to potatoes to steam dry for a minute or two.

Stir the reserved pears, evaporated milk, vanilla, brown sugar, butter, cinnamon, and nutmeg into the sweet potatoes and mash until smooth. Transfer to a serving dish and serve hot.

Ingredients

2 cloves crushed garlic
1 1/4 pounds boneless loin pork roast
salt and pepper to taste
1 tablespoon olive oil
1 1/4 cups white wine
1 1/4 cups chicken stock

Directions

Chop up the garlic and rub it into the pork; rub in some salt to taste. Heat oil in a large skillet and brown the pork. Add the pepper to taste, wine and stock and bring all to a boil.

Reduce heat to low, cover skillet and let simmer for 50 to 55 minutes or until internal temperature of pork has reached 160 degrees F (70 degrees C). Cut pork into bite size pieces and serve it in the cooking liquids.