Category: Wine

Ingredients

8 ounces pasta
3 onions, minced
8 fresh mushrooms, sliced
1 teaspoon onion powder
1 teaspoon garlic powder
1 (5.5 ounce) can low-sodium, tomato-vegetable juice cocktail
1/2 cup port wine
1 teaspoon dried oregano
1 bay leaf
1 teaspoon arrowroot powder
1 cup water

Directions

Cook pasta in a large pot with boiling salted water until al dente. Drain well.

Meanwhile, in a large saucepan saute the mushrooms and onions in1/2 cup of water. Add the garlic, onion powder, Port wine, tomato vegetable juice, oregano and basil. After first dissolving the arrowroot in a bowl with 1/2 cup of water, add slowly to saucepan, stirring frequently. Thickening will occur within a minute.

Add the cooked and drained pasta to the large saucepan and stir. Place lid on for 3 minutes, then serve warm.

Ingredients

1/2 cup chopped tomatoes
2 tablespoons white wine vinegar
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon ground mustard

Directions

In a blender or small food processor, blend or process the tomatoes, vinegar, basil, thyme, and mustard on medium to high speed, about 25 seconds or until well combined. To store, transfer to a jar with a tight-fitting cover and refrigerate for up to 2 days. Shake well before serving.

Ingredients

1 head iceberg lettuce, torn into bite-sized pieces
1/2 pound salami, cut into strips
1 cup shredded mozzarella cheese
1 cup shredded Cheddar cheese
1 tomato, chopped
1/2 cup pitted black olives, halved
1 tablespoon chopped fresh chives
1 (8 ounce) can tomato sauce
1/2 cup vegetable oil
1/4 cup white wine vinegar
1 teaspoon white sugar
1 teaspoon salt
1/4 teaspoon garlic powder
1 teaspoon dried oregano
1/8 teaspoon ground black pepper

Directions

In a large bowl, combine the lettuce, salami, mozzarella cheese, Cheddar cheese, tomato, olives and chives. Mix well to combine.

Prepare the dressing by whisking together the tomato sauce, oil, vinegar, sugar, salt, garlic powder, oregano and pepper. Pour enough dressing over salad to coat, toss and serve.

Ingredients

1 (3 pound) broiler/fryer chicken
1/2 cup white wine or chicken broth, divided
1 lime wedge
2 garlic cloves, peeled
1 bay leaf
Fresh thyme sprigs (optional)
1/4 teaspoon paprika
1 tablespoon cornstarch
1 teaspoon chicken bouillon granules
2 tablespoons sherry or apple juice

Directions

Place chicken breast side up on a rack in a roasting pan. In a bowl, combine 1/4 cup wine or broth, lime wedges, garlic, bay leaf and thyme. Pour into cavity of chicken. Pour remaining wine or broth in roasting pan. Sprinkle chicken with paprika. Loosely tent with foil. Bake at 375 degrees F for 45 minutes, basting occasionally. Remove foil; bake 40-45 minutes longer or until juices run clear and a meat thermometer reads 180 degrees F, basting occasionally. Add additional wine or broth to pan of liquid evaporates.

Discard bay leaf and lime wedges. Remove chicken to a serving platter and let stand for 10 minutes before carving. Pour drippings and loosened brown bits into a measuring cup. Skim fat. In a saucepan, combine the cornstarch, bouillon and sherry or juice until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve gravy with chicken.