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Ingredients

1 1/3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, peeled and minced
1 tablespoon dried oregano
1 (14.5 ounce) can diced tomatoes, drained
1/2 cup dry white wine
1 (15 ounce) can chickpeas (garbanzo beans), drained
3/4 cup crumbled feta cheese
salt and ground black pepper to taste

Directions

Heat oil in a medium skillet over medium heat, and stir in the onion, garlic, and oregano. Cook and stir about 10 minutes, until onions are tender.

Mix tomatoes into the skillet, and cook until heated through. Mix in wine, and continue cooking about 15 minutes, until thickened.

Stir garbanzo beans and feta cheese into the skillet, and cook 5 minutes, until the cheese has melted. Season with salt and pepper. Remove from heat, and allow to cool about 5 minutes before serving.

Ingredients

1 cup shortening
1 cup margarine
1 1/2 cups white sugar
2 eggs
1 teaspoon anise extract
1 teaspoon vanilla extract
6 cups all-purpose flour
1 teaspoon salt
1/2 cup wine
3 teaspoons baking powder

Directions

Preheat oven to 350 degrees F (175 degrees C).

Mix together shortening, margarine and sugar with a mixture until well blended. Mix in the rest of the ingredients until smooth.

Roll out on a floured board to 1/2 or 1/4 inch thickness.

Cut into desired shapes and place on baking sheets. Bake until golden brown, about 10 – 12 minutes. Garnish as desired or leave plain.

Ingredients

1/2 cup beef broth
1/2 cup dry red wine
1 1/2 cups sliced mushrooms
1/4 cup finely chopped shallot
3 cloves garlic, crushed
3 teaspoons fresh lemon juice
3 teaspoons Worcestershire sauce
1/4 teaspoon salt, or to taste
1 pinch ground black pepper, or to taste
2 teaspoons chopped fresh parsley
2 teaspoons all-purpose flour
1 tablespoon butter
1 pound trimmed beef tenderloin, slightly pounded

Directions

Pour the beef broth and wine into a large skillet, and stir in the mushrooms, shallot, garlic, lemon juice, and Worcestershire sauce. Simmer over medium heat , stirring frequently, until the mushrooms reduce in size, about 20 minutes. Season to taste with salt and pepper.

Skim off 2 tablespoons liquid from the mushroom mixture, and pour into a small bowl. Whisk in the flour and blend to make a smooth paste. Stir the flour mixture into the mushroom mixture. Cook and stir as sauce thickens. Repeat as desired , adding small amounts of more flour to make a thicker sauce. Stir in the parsley. Pour the sauce into a pan, and keep warm until needed.

Using the same skillet, melt the butter over medium heat. Place the tenderloin in the skillet, and cook over medium-high heat, turning once, until desired degree of doneness. Serve with mushroom sauce.

Ingredients

1 (16 ounce) bottle Ranch-style salad dressing
1/3 cup coarsely ground black pepper
3 tablespoons red wine vinegar
1 teaspoon dried oregano
2 teaspoons minced garlic
4 pounds rib eye roast

Directions

In a large resealable plastic bag, combine the dressing, pepper, vinegar, oregano and garlic. Mix well, add the roast, seal bag tightly and refrigerate overnight, turning roast several times.

Preheat a charcoal grill and lightly oil grate. When hot, push coals to the sides of the grill, leaving room in the center for the roast.

Place roast on grill and cook for about 25 minutes per pound or until internal temperature reaches 160 degrees F (70 degrees C). Note: This can also be done in a 350 degree F (175 degree C) oven.