Author: Chef Cloud Wine

Ingredients

2 pounds cubed beef chuck roast
4 carrots, chopped
2 onions, sliced into rings
2 tablespoons brown sugar
1/2 cup Burgundy wine
3 tablespoons tapioca
salt to taste
ground black pepper to taste
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
2 cups canned potatoes
1 (5 ounce) can water chestnuts
2 cups canned mushrooms, drained

Directions

Preheat oven to 250 degrees F (120 degrees C).

Combine the cubed chuck, carrots, onions, brown sugar, wine, tapioca, tomatoes, tomato sauce in a large baking dish. Season with salt and pepper to taste.

Bake at 250 degrees F (120 degrees C) for 4 hours. Remove from oven and add stir in the potatoes, water chestnuts and mushrooms.

Raise oven temperature to 300 degrees F (150 degrees C) for 1 more hour.

Ingredients

2 blood oranges, peeled and sliced into rounds
1 pound salmon fillets
1/2 teaspoon freshly grated nutmeg
1 cup red wine

Directions

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

Arrange orange slices in a single layer in the bottom of a medium baking dish. Place salmon on oranges, and sprinkle with nutmeg. Pour red wine over the salmon.

Cover, and bake 20 to 25 minutes in the preheated oven, until easily flaked with a fork.

Ingredients

1 cup soy sauce
1/2 cup red wine vinegar or cider vinegar
1/2 cup water
1/2 cup vegetable oil
1 teaspoon dried oregano
1/2 teaspoon onion powder
1 clove garlic, minced
1 pound beef stew meat, cut into 1 1/2 inch pieces
1 pound sliced bacon, cut in half
1 (8 ounce) can sliced water chestnuts, drained
1 (8 ounce) can pineapple chunks, drained

Directions

In a large resealable plastic bag, combine the first seven ingredients; mix well. Remove 1/3 cup for basting; cover and refrigerate. Add beef to bag; seal and turn to coat. Refrigerate overnight.

In a skillet over medium heat, partially cook the bacon. Wrap each piece around a water chestnut slice. Drain and discard marinade from beef. On metal or soaked wooden skewers, alternately thread bacon-wrapped water chestnuts, pineapple and beef. Grill, covered, over medium heat for 10-15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade.

Ingredients

1/4 pound bacon
2 eggs
1/2 head lettuce
1 carrot, shredded
1 tomato, sliced
1 tablespoon corn oil
1 tablespoon red wine vinegar
salt and pepper to taste

Directions

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Place lettuce in a salad bowl along with the carrot and tomato. Sprinkle with bacon and eggs and toss.

Drizzle oil over salad. Add vinegar and salt and pepper to taste.