Author: Chef Cloud Wine

Ingredients

1 cup sparkling white grape juice
1 cup orange juice
1/2 cup brown sugar
3 tablespoons vegetable oil
1 tablespoon red wine vinegar
2 teaspoons dry mustard
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 pounds slice of cooked ham

Directions

Combine grape juice, orange juice, brown sugar, oil, vinegar, mustard, ginger and cloves. Slash fat on edge of ham. Pour mixture over ham in a shallow glass dish. Refrigerate overnight or 2 hours at room temperature. Baste with mixture occasionally.

Grill over low coals 15 minutes each side, basting frequently with mixture.

Ingredients

1/4 cup butter or margarine
6 (6 ounce) boned, skinned chicken breast halves
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 1/2 teaspoons minced fresh garlic
1 cup pitted ripe olives, drained
1 cup pimiento-stuffed green olives, drained
1/2 pound fresh mushrooms, sliced
1 cup frozen pearl onions, thawed and drained
1 cup chicken stock or canned low-salt broth
3 medium potatoes – peeled and cubed
1 (16 ounce) package frozen green peas, thawed and drained
1/4 cup dry white wine
salt and pepper to taste

Directions

Melt butter in a large skillet over medium high heat. Cook chicken breasts, turning occasionally and reducing heat when necessary, 5 minutes per side, or until no longer pink in center and juices run clear.

Add thyme, rosemary, garlic, black and green olives, mushrooms, pearl onions, and chicken stock to the skillet. Cover and simmer for 30 minutes, or until chicken is to desired tenderness. Stir in potatoes, peas, and wine. Cover and continue simmering another 20 minutes, stirring occasionally, or until potatoes are tender. Season to taste with salt and pepper, and serve.

Ingredients

4 cups mixed salad greens
1/2 red onion, sliced
1 (14 ounce) can artichoke hearts in water, drained
1/2 cup vegetable oil
1/2 cup red wine vinegar
1 teaspoon seasoned salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
3 tablespoons grated Parmesan cheese

Directions

In a large bowl, combine the mixed greens, onion, and artichoke hearts.

In a medium-size mixing bowl, whisk together the oil, vinegar, seasoned salt, pepper, and garlic.

Pour enough dressing over salad to coat, and toss well. Sprinkle with grated cheese, and serve.

Ingredients

2 quarts chicken broth
1/2 pound fresh mushrooms, chopped
1 cup finely chopped celery
1 cup shredded carrots
1/2 cup finely chopped onion
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1/2 cup dry white wine or additional chicken broth
3 cups cooked wild rice
2 cups cubed, cooked chicken

Directions

In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

In a soup kettle or Dutch oven, melt butter. stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine or broth. Add rice and chicken; heat through.