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Ingredients

1 pound fully cooked kielbasa or Polish sausage, cut into 1/4-inch slices
1 pound smoked sausage, sliced
1 (28 ounce) can baked beans
1 (15.5 ounce) can kidney beans, rinsed and drained
1 (8 ounce) can tomato sauce
1/2 cup ketchup
1/2 cup red wine
1/2 cup chopped onion
1/4 cup chopped celery
1 teaspoon minced garlic
1 teaspoon dry mustard powder
1 dash Worcestershire sauce

Directions

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

Combine sausages, baked beans, kidney beans, tomato sauce, ketchup, red wine, onion, celery, garlic, mustard, and Worcestershire sauce in a 3-quart baking dish. Bake in preheated oven until hot and bubbly, about 1 hour.

Ingredients

1 (18.25 ounce) package moist white cake mix
1 (5 ounce) package instant vanilla pudding mix
1 teaspoon ground nutmeg
3/4 cup vegetable oil
3/4 cup white wine
4 eggs

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan.

In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, white wine, and eggs. Beat with an electric mixer for 5 minutes.

Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick inserted in the center comes out clean. Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack. Let cake cool completely before slicing. Garnish sliced cake with a dollop of whipped cream or dust with confectioners’ sugar and sliced strawberries.

Variation: You can also flour the pan after it’s been greased with cocoa powder or a cinnamon sugar mixture for a textured crust. Simply fill a clean salt shaker for easy application. This will eliminate that white stuff on the outside of your baked cake which makes for a prettier cake.

Ingredients

1 tablespoon vegetable oil
1 large onion, sliced
1/4 pound zucchini, chopped
1 (8 ounce) can garbanzo beans, with liquid
1 (8 ounce) can whole peeled tomatoes with liquid, chopped
3/4 cup dry white wine
3 tablespoons butter, melted
1 teaspoon minced garlic
1 teaspoon dried basil
1 bay leaf
1/2 cup heavy cream
1/2 cup shredded Monterey Jack cheese
1/2 cup grated Romano cheese

Directions

Preheat oven to 400 degrees F (200 degrees C).

Heat oil in a medium saucepan over medium heat, and saute onion until tender and lightly browned.

In a medium baking dish, mix onion, zucchini, garbanzo beans with liquid, tomatoes with liquid, wine, butter, garlic, basil, and bay leaf.

Cover, and bake in the preheated oven 30 minutes. Uncover, stir, and continue baking 30 minutes.

Stir heavy cream, Monterey Jack cheese, and Romano cheese into the vegetable mixture, and continue baking 10 minutes, until cheeses are melted and bubbly.

Ingredients

1 (10 ounce) package frozen baby lima beans
1 (10 ounce) package frozen cut green beans
2 (16 ounce) cans red kidney beans, rinsed and drained
1 (15 ounce) can white kidney or cannelini beans, rinsed and drained
1/3 cup white wine vinegar or cider vinegar
1/4 cup sugar
3 tablespoons Dijon mustard
2 tablespoons canola oil
1/2 teaspoon salt

Directions

Cook lima and green beans according to package directions; drain. Place in a large serving bowl; cool. Add kidney beans. In a jar with a tight-fitting lid, combine the vinegar, sugar, mustard, oil and salt; shake well. Pour over beans and stir gently to coat. Cover and refrigerate overnight. Serve with a slotted spoon.