Ingredients
2 tablespoons red wine vinegar
1/2 clove minced garlic
1/4 teaspoon dry mustard powder
1 pinch salt
1 pinch ground black pepper
2 teaspoons dried oregano, or to taste
1/2 cup extra virgin olive oil
Directions
Whisk together vinegar, garlic, mustard powder, salt, pepper, oregano, and olive oil together until blended. Pour into a glass dressing container, and allow to stand at least 2 hours before serving.
Ingredients
1 tablespoon red wine vinegar
1 teaspoon white sugar
1/3 cup mayonnaise
1 tablespoon coarse-grain brown mustard
1 head cabbage, cored and shredded
2 hard-cooked eggs, peeled and chopped
6 slices crisply cooked bacon, crumbled
salt and pepper to taste
Directions
In a large bowl, stir together the vinegar, sugar, mayonnaise and mustard. Add the cabbage, eggs and bacon, and toss lightly to coat with the dressing. Season with salt and pepper. Refrigerate for 1 hour before serving to blend flavors.
Ingredients
1 large diced onion
20 cloves garlic
1/2 cup olive oil
1 tablespoon crushed red pepper
2 (4 ounce) links hot Italian sausage
1 cup dried oregano
1/4 cup dried basil
7 (28 ounce) cans whole peeled tomatoes
1 cup red wine
Directions
In a medium skillet, cook sausages over medium heat until juices run clear. Drain, and cut into bite sized pieces. Set aside.
In large (13 quart) stock pot over medium heat, saute onion, garlic and crushed red pepper in olive oil until golden brown. Stir in sausage pieces, half the oregano and half the basil, and cook 10 minutes. Stir in the tomatoes, increase the heat to high and bring to a boil.
Stir in the remaining oregano and basil, reduce heat to low, and simmer 90 minutes, stirring occasionally.
Pour in the red wine, and with a handheld mixer, carefully blend the sauce in the pot until the tomatoes have been chopped into small pieces and the sauce is thick and chunky. Serve.
Ingredients
1 medium head garlic
1 tablespoon olive oil
4 skinless, boneless chicken breasts
1/2 cup white wine
2 tablespoons butter
1 cup milk
1 tablespoon all-purpose flour
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
Directions
Preheat oven to 400 degrees F (200 degrees C).
Slice the top of the head of garlic, just enough to remove paper and expose the tops of the cloves. Drizzle with olive oil and roast in preheated oven, either in a clay garlic roaster or wrapped in aluminum foil. Roast for 20 minutes or until cloves are soft and slip from skins when pushed. Change oven setting to broil (375 degrees F, 190 degrees C). Let garlic cool.
To prepare chicken, place in a 9×13 inch baking dish and splash both sides with white wine. Broil for 25 minutes or until chicken is cooked through and juices run clear.
Meanwhile, place butter or margarine and milk in a large skillet and heat over medium heat until warm. Stir in the flour and cheese. Stir over medium heat until sauce begins to thicken. Slip cooled garlic cloves from skin and add to the sauce (if desired, mince first). Add chopped parsley. Bring nearly to a boil; reduce heat and stir to control thickening. If desired, pour sauce over cooked rice or pasta and top with broiled chicken. Enjoy!
