Category: Wine

Ingredients

10 large tomatoes
1/4 cup olive oil
1/4 cup red wine vinegar
4 cups tomato juice
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
6 cucumbers, sliced
2 onion, chopped
1 ounce sliced almonds

Directions

Blanch the tomatoes in a pot of boiling water for about 15 seconds, or until the skins just begin to peel. Immediately remove them from the hot water and plunge them in ice water to stop them from cooking. Peel, core and dice the tomatoes into 1/2 inch pieces.

In a large pot, combine the oil and vinegar and whisk together well. Pour in the tomato juice, garlic, salt and ground black pepper and whisk well again.

Stir in the tomatoes, cucumbers, onions and almonds and combine all the ingredients together thoroughly. Cover and refrigerate overnight.

Ingredients

1/2 cup bacon, chopped
1 pound lean ground beef
1 (15 ounce) can pork and beans
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can butter beans
1 (15 ounce) can lima beans, drained
1/2 cup ketchup
1 cup packed brown sugar
1 cup chopped onion
3 tablespoons white wine vinegar
1 teaspoon mustard powder
1/2 cup chopped celery

Directions

Preheat oven to 350 degrees F (175 C).

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

In a four quart casserole dish, mix together the bacon, ground beef, pork and beans, kidney beans, butter beans, lima beans, ketchup, onion, vinegar, dry mustard and celery.

Cover and bake for 1 hour.

Ingredients

1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (14.5 ounce) can wax beans, drained
1 (14.5 ounce) can cut green beans, drained
1 medium green pepper, thinly sliced
1 medium onion, thinly sliced
1/2 cup white wine vinegar
1/2 cup vegetable oil
6 tablespoons sugar
1 tablespoon minced fresh basil
3/4 teaspoon ground mustard
3/4 teaspoon salt

Directions

In a large bowl, combine beans, green pepper and onion. In a small bowl, combine vinegar, oil, sugar, basil, mustard and salt. Pour over bean mixture; toss to coat. Chill for several hours or overnight.

Ingredients

1 (16 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can cut green beans, drained
1 small cucumber, halved and thinly sliced
2 cups thinly sliced carrots
1/2 cup chopped green pepper
1/4 cup sliced radishes
1/2 cup cider or red wine vinegar
1/3 cup sugar
2 tablespoons vegetable oil
1 teaspoon ground mustard
1 teaspoon salt
Dash pepper

Directions

In a large bowl, combine the beans, cucumber, carrots, green pepper and radishes. In a small bowl, combine the remaining ingredients; mix well. Pour over vegetables and toss to coat. Serve with a slotted spoon. Refrigerate leftovers up to 2 days.