Author: Chef Cloud Wine

Ingredients

2 (3 1/2) pound broiler-fryer chickens
1 (15 ounce) can tomato sauce
1/2 cup finely chopped green pepper
1/4 cup cider or red wine vinegar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1/2 teaspoon salt

Directions

Place chickens, breast side up, in a large shallow roasting pan. Combine the remaining ingredients; pour over chickens. Bake, uncovered, at 350 degrees F for 1 hour. Cover and bake 20-30 minutes longer or until a meat thermometer reads 180 degrees F and juices run clear. Let stand for 10 minutes before cutting.

Ingredients

1 large head cabbage, shredded
1 green bell pepper, diced
1 onion, finely diced
1 1/2 large carrots, shredded
1 cup white wine vinegar
1 cup vegetable oil
1 cup white sugar

Directions

Combine the cabbage, bell pepper, onion and carrot.

Whisk together the vinegar, oil and sugar. Pour enough dressing over salad to coat. Mix well , cover and refrigerate 6 to 8 hours.

Drain any excess liquid, toss and serve cold.

Ingredients

2 tablespoons olive oil
2 large onions, cubed
1 teaspoon minced garlic
3 carrots, diced
2 stalks celery, diced
3 1/2 cups crushed tomatoes
1 1/2 cups lentils – soaked, rinsed and drained
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup white wine
2 bay leaves
7 cups chicken stock
1 sprig fresh parsley, chopped
1/2 teaspoon paprika
1/2 cup grated Parmesan cheese

Directions

In a large stockpot, saute the onions in oil until they are glossy. Stir in garlic, paprika, celery, carrots, and saute for 10 minutes.

Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then add the wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender.

Sprinkle the soup with parsley and Parmesan (optional) before serving.

Ingredients

4 medium beets
4 cups beef broth
1 onion, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons red wine vinegar
1 cucumber – peeled, seeded, and diced
1/2 cup sour cream

Directions

Remove stems and leaves from beets, but leave on skins. In a deep pot, cover beets with cold water and bring to a boil. Boil until fork tender, about 40 minutes.

Drain beets, but reserve two cups of the liquid. Strain the liquid and add to a large saucepan. Remove skin from beets. Grate beets through coarsest blade of grater. Add to beet liquid. Add beef broth, onion, salt, pepper and vinegar. Bring to a boil, and then cover and reduce heat to low. Simmer for 20 minutes, then remove from the heat.

Chill in refrigerator for one hour, or until cold before serving. Ladle into bowls and top each serving with cucumber and a big spoonful of sour cream.