Ingredients
Shells:
3 cups all-purpose flour
1/4 cup white sugar
1/4 teaspoon ground cinnamon
3 tablespoons shortening
1 egg
1 egg yolk
1/2 cup sweet Marsala wine
1 tablespoon distilled white vinegar
2 tablespoons water
1 egg white
1 quart oil for frying, or as needed
Ingredients
1 cup ketchup
2 tablespoons chili sauce
1/4 cup water
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
2 teaspoons Dijon mustard
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon celery seed
1/4 teaspoon ground black pepper
3 tablespoons brown sugar
2 pounds country style pork ribs
1 onion, sliced into rings
1 red bell pepper, cut into rings
Directions
In a bowl, mix the ketchup, chili sauce, water, red wine vinegar, lemon juice, Worcestershire sauce, hot sauce, Dijon mustard, chili powder, garlic powder, celery seed, black pepper, and brown sugar.
Place the pork ribs in a slow cooker, and layer with onion and red bell pepper. Pour sauce into the slow cooker.
Cover, and cook 8 hours on Low.
Ingredients
4 (4 ounce) boneless chicken breast halves
1/4 cup all-purpose flour
2 tablespoons butter
2 small fennel bulbs, thinly sliced
1 large onion, sliced
1 (10.75 ounce) can Campbell’s?(r) Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup milk
1/4 cup Chablis or other dry white wine (optional)
Directions
Coat the chicken with the flour.
Heat the butter in a 10-inch skillet over medium heat. Add the chicken and cook until it’s well browned on both sides. Remove the chicken from the skillet.
Add the fennel and onion and cook until they’re tender.
Stir the soup, milk and wine, if desired, in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes. Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through.
Ingredients
6 lamb shanks
salt and pepper to taste
2 tablespoons olive oil
2 onions, chopped
3 large carrots, cut into 1/4 inch rounds
10 cloves garlic, minced
1 (750 milliliter) bottle red wine
1 (28 ounce) can whole peeled tomatoes with juice
1 (10.5 ounce) can condensed chicken broth
1 (10.5 ounce) can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
Directions
Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.
