Ingredients
4 cups shredded cabbage
1 medium onion, chopped
1 medium green pepper, chopped
1 (2 ounce) jar diced pimientos, drained
2 tablespoons vegetable oil
2 tablespoons white wine vinegar or cider vinegar
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
Directions
In a salad bowl, combine the cabbage, onion, green pepper and pimientos. In a small bowl, combine the remaining ingredients. Pour over cabbage mixture; toss to coat. Cover and refrigerate for at least 2 hours.
Ingredients
3 cups red wine
1 cup white sugar
2 cinnamon sticks
4 whole cloves
1 strip orange zest
1 teaspoon fennel seed (optional)
3 whole black peppercorns (optional)
2 bay leaves (optional)
6 large firm pears
Directions
Combine the red wine, sugar, cinnamon, cloves, orange zest, fennel seed, peppercorns, and bay leaves in a large saucepan. Peel the pears, and remove the cores from the bottom, leaving the stems intact; set aside. Bring the wine to a boil over high heat, stirring until the sugar has dissolved. Add the pears, return to a simmer, then reduce the heat to medium-low, and continue simmering until tender, about 25 minutes.
Remove the pears from the wine syrup, cover, and refrigerate until cold. Strain the syrup through a mesh sieve, and discard the spices. Simmer the syrup over medium heat until thickened enough to coat the back of a spoon. Refrigerate the syrup until cold.
Once the syrup is cold, pour over the pears, cover, and chill at least 2 hours before serving.
Ingredients
3/4 cup all-purpose flour
salt
1/4 teaspoon ground black pepper
2 pheasants, rinsed, patted dry, and cut into pieces
2 tablespoons olive oil
1 onion, sliced into rings
1 cup sliced crimini mushrooms
1 tablespoon chopped garlic
1 cup white wine
1 cup chicken broth
1/2 cup sliced black olives
Directions
Place the flour, salt, and pepper into a resealable plastic bag; shake to mix. Place the pheasant pieces into the flour mixture, and shake until evenly coated.
Heat the olive oil in a large skillet over medium-high heat. Shake any excess flour off of the pheasant pieces, and place them in the hot oil. Cook until the pheasant is brown on both sides, about 3 minutes per side. Place the pheasant into a slow cooker, reserving the oil in the skillet. Cook the onion in the remaining oil until they soften, about 3 minutes. Stir in the mushrooms and garlic, and continue cooking and stirring until the mushrooms have softened and the garlic has mellowed, about 5 minutes more.
Pour the wine into the skillet and bring to a boil. Boil for 5 minutes, then pour in the chicken broth and return to a boil. Pour the mushroom mixture into the slow cooker, and sprinkle with sliced black olives.
Cover, and cook on High for 4 hours, or Low for 7 hours.
Ingredients
3/4 cup white sugar
1/2 cup white wine vinegar
1 cup water
1/2 teaspoon salt
2 (.25 ounce) envelopes unflavored gelatin
1 tablespoon lemon juice
2 teaspoons grated onion
1 cup chopped celery
1/2 cup chopped pecans
1/2 (4 ounce) jar pimentos
1 (10 ounce) can canned asparagus, drained
Directions
In a saucepan, combine the sugar, white vinegar and 1 cup water. Bring to boil and stir until dissolved.
In a small bowl, whisk together the salt, gelatin and 1/2 cup water. Add to saucepan, stir and cool.
Once mixture is cool, add lemon juice, onion, celery, pecans, pimentos and asparagus. Mix well and place into favorite mold. Refrigerate until ready to serve.
