Author: Chef Cloud Wine

Ingredients

1 (10 inch) sponge cake, cut in cubes
1 (15.25 ounce) can fruit cocktail, drained
1 (3 ounce) package port wine flavored gelatin mix
2 tablespoons custard powder
4 teaspoons white sugar
1/2 cup milk

Directions

Place the cake in a glass serving bowl and cover with the canned fruit. Prepare gelatin according to package instructions and pour over fruit and cake.

Combine custard powder and sugar in a small saucepan over medium heat. Stir in milk and cook until thick and creamy. Pour over sponge cake mixture. Chill until set.

Ingredients

1 onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 (28 ounce) can whole peeled tomatoes
2 (6 ounce) cans tomato paste
2 tablespoons dried basil
1 tablespoon dried oregano
2 bay leaves
1 tablespoon white sugar
1/4 teaspoon crushed red pepper flakes
1/4 cup red wine
1 pound Italian sausage (optional)

Directions

Heat olive oil in a large saucepan or Dutch oven. Saute onions and garlic until tender, 2-3 minutes. Add remaining ingredients (except sausage links) and simmer over low heat for 3 hours.

With one hour cooking time remaining, cook and brown sausages in a skillet. When browned, place in sauce and continue to simmer. Remove bay leaves before serving. Serve over hot cooked noodles, with sausages on the side.

Ingredients

1/2 onion, chopped
2 cloves garlic, peeled and chopped
1 cup lemon juice
1/2 cup olive oil
1 tablespoon white wine
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 tablespoon pepper
1 teaspoon celery salt
1 teaspoon salt
4 (1 1/2 pound) Cornish game hens

Directions

In a large, non-reactive bowl, mix onion, garlic, lemon juice, olive oil, white wine, Worcestershire sauce, hot pepper sauce, pepper, celery salt, and salt. Place Cornish game hens in the bowl, coating evenly with the marinade mixture. Cover, and marinate in the refrigerator at least 4 hours.

Preheat an outdoor grill for medium heat, and lightly oil grate.

Cook hens about 1 hour on the prepared grill, brushing occasionally with remaining marinade, until no longer pink and juices run clear.

Ingredients

1/4 cup butter, melted
1/4 cup brown sugar
1 tablespoon soy sauce
2 tablespoons lemon juice
2 tablespoons white wine
1 1/4 pounds salmon fillets

Directions

In a medium glass bowl, mix together the melted butter, brown sugar, soy sauce, lemon juice, and white wine. Stir until brown sugar has dissolved. Reserve a small amount to use as a basting sauce; the remainder is used as a marinade.

Place salmon fillets in a large resealable plastic bag. Pour in marinade, seal, and turn to coat salmon. Refrigerate at least 1 hour, turning once.

Preheat grill for medium-high heat.

Lightly oil grill grate. Place salmon on grill, and discard marinade. Cook salmon for 3 to 4 minutes per side, or until easily flaked with a fork. Baste with reserved sauce while grilling.