Category: Wine

Ingredients

3/4 cup chopped onion
2 tablespoons butter
1 (8 ounce) package cream cheese, cubed
1 1/2 cups small curd cottage cheese
1 egg, beaten
2 teaspoons dried basil
1 teaspoon salt
1/4 teaspoon pepper
1 (10.75 ounce) can condensed cream of shrimp soup, undiluted
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1/2 cup white wine or chicken broth
1/2 cup milk
2 (8 ounce) packages imitation crabmeat, flaked
1 (6 ounce) can small shrimp, rinsed and drained
9 lasagna noodles, cooked and drained
1/2 cup grated Parmesan cheese
3/4 cup shredded Monterey Jack cheese

Directions

In a large skillet, saute onion in butter until tender. Reduce heat. Add cream cheese; cook and stir until melted and smooth. Stir in cottage cheese, egg, basil, salt and pepper. Remove from the heat and set aside. In a bowl, combine the soups, wine or broth, milk, crab and shrimp.

Arrange three noodles in a greased 13-in. x 9-in. x 2-in. baking dish. Spread with a third of cottage cheese mixture and a third of the seafood mixture. Repeat layers twice. Sprinkle with Parmesan cheese.

Cover and bake at 350 degrees F for 40 minutes. Uncover; sprinkle with the Monterey Jack cheese. Bake 10 minutes longer or until cheese is melted and lasagna is bubbly. Let stand for 15 minutes before serving.

Ingredients

1 (10.75 ounce) can Campbell’s(r) Condensed Tomato Soup
1 cup water
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon onion powder
1/8 teaspoon garlic powder
1 medium cucumber, seeded and chopped
1 small green pepper, chopped

Directions

Stir the soup, water, vinegar, oil, onion, garlic, cucumber and pepper in a medium bowl. Cover and refrigerate for at least 2 hours.

Ingredients

2 tablespoons butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (10.75 ounce) can condensed golden mushroom soup
1 (8 ounce) container chive and onion cream cheese
1/2 cup dry white wine
4 skinless, boneless chicken breast halves

Directions

Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined. Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 4 hours.

Ingredients

3/4 cup white sugar
3/4 cup ground dry mustard
1/2 cup distilled white vinegar
1/2 cup dry white wine
3 eggs, beaten

Directions

In the top of a double boiler, whisk together sugar, mustard, vinegar, wine, and eggs. Cook over simmering water, whisking constantly, for 8 minutes, or until thick. Allow to cool in refrigerator. Store in sealed containers in refrigerator for up to 2 months.