Category: Wine

Ingredients

1/2 pound snow peas
1 1/2 pounds shredded cabbage
2 carrots, shredded
1 green bell pepper, thinly sliced
3 green onions, chopped
1 tablespoon lemon juice
1 tablespoon rice wine vinegar
3 tablespoons olive oil

Directions

In a large pot of boiling water, blanch snow peas 15 seconds, strain and transfer to a bowl of cold water to chill. Drain and slice thin.

In a large bowl, combine the snow peas, cabbage, carrots, bell pepper, green onions, lemon juice, vinegar and olive oil. Add salt and pepper to taste; toss and serve chilled.

Ingredients

5 eggplants, peeled and cubed
5 green bell peppers, seeded and chopped
5 tomatoes, chopped
5 onions, chopped
1 1/2 tablespoons white sugar
1 tablespoon salt
1/2 cup vegetable oil
1/2 cup red wine vinegar
1/2 cup water

Directions

Place the eggplant, bell pepper, tomato, and onion into a large pot. In a small bowl, stir together the sugar, salt, oil, vinegar, and water. Pour over the vegetables. Bring to a boil and cook over medium heat for 30 minutes. Serve warm.

Ingredients

1 pound pork tenderloin, cut into 1/4-inch-thick slices
2 garlic cloves, minced
2 teaspoons olive or canola oil
10 ounces fresh or frozen sugar snap peas
3 tablespoons reduced-sodium soy sauce
2 tablespoons white wine vinegar or distilled vinegar
1 tablespoon molasses
3/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
Hot cooked rice

Directions

In a nonstick skillet, stir-fry pork and garlic in hot oil for 6 minutes or until meat is no longer pink. Remove from skillet. In same pan, cook the peas in soy sauce, vinegar, molasses, ginger and red pepper flakes for 4 minutes or until peas are crisp-tender. Return pork to pan; cook for 3 minutes or until glazed. Serve over rice.

Ingredients

1 (1 1/2) pound beef bottom round roast or chuck pot roast, cut into 1-inch pieces
ground black pepper
1/4 cup all-purpose flour
2 tablespoons vegetable oil
1 (10.5 ounce) can Campbell’s(r) Condensed French Onion Soup
1 cup Burgundy or other dry red wine
2 cloves garlic, minced
1 teaspoon Italian seasoning, crushed
10 ounces mushrooms, cut in half
3 medium carrots, cut into 2-inch pieces
1 cup frozen whole small white onions
1/4 cup water

Directions

Season the beef with the black pepper. Coat the beef with 2 tablespoons flour. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often.

Stir the beef, soup, wine, garlic, Italian seasoning, mushrooms, carrots and onions in a 3 1/2-quart slow cooker.

Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender.

Stir the remaining flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Increase the heat to HIGH. Cover and cook for 15 minutes or until the mixture boils and thickens.