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Ingredients

1 onion, sliced into thin rings
1/4 cup margarine
2 (10.5 ounce) cans beef consomme
2 (10.5 ounce) cans beef broth
1 1/2 cups water
3/4 cup white wine
8 ounces sliced Swiss cheese
7 slices French bread

Directions

In a large pot over medium high heat, saute the onions in the butter or margarine for about 5 minutes, or until tender. Add the consomme, broth, water and wine. Reduce heat to low and simmer for 45 minutes.

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

In individual oven-proof bowls, break up Swiss cheese slices and place one slice in the bottom of each bowl. Place one slice of bread on each slice of cheese. Ladle in the soup, place another slice of bread on top and cover with more Swiss cheese. Put bowls in the oven and allow cheese to melt on top.

Ingredients

1 (14.5 ounce) can diced tomatoes with green chile peppers, with liquid
1 (7 ounce) jar roasted red peppers
3/4 cup diced onion
1/3 cup red wine
5 tablespoons brown sugar
2 fresh hot chile peppers, seeded and chopped
2 tablespoons tomato paste
2 tablespoons distilled white vinegar
2 teaspoons chopped garlic
1/2 teaspoon dried oregano
1 1/2 teaspoons cumin seeds

Directions

In a large saucepan, place diced tomatoes with green chile peppers, roasted red peppers, onion, red wine, brown sugar, hot chile peppers, tomato paste, distilled white vinegar, garlic, oregano and cumin seeds. Bring to a boil, then reduce heat and allow mixture to simmer approximately 30 minutes.

Place mixture in a blender, and blend to desired consistency. Chill in the refrigerator 4 hours, or until cold, before serving.

Ingredients

Dressing:
1/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon onion, minced
1 clove garlic, minced
1/2 teaspoon salt
Few grinds black pepper

Salad:
2 Chilean Hass avocados
1 cup turkey or chicken, cooked and cubed
1 cup salami, cubed (optional)
4 ounces reduced fat mozzarella cheese, cubed
1 cup Italian parsley, coarsely chopped
1 (10 ounce) bag romaine, chopped

Directions

Dressing: In large salad bowl combine oil, vinegar, mustard, onion, garlic, salt and pepper and whisk to blend.

Salad: Cut avocados in half, remove pit, and peel. Cut into chunks. Add to dressing in bowl and toss gently to coat. Add all remaining ingredients and toss gently to mix.

Ingredients

4 cups white sugar
2 1/2 cups water
1 cup red or white wine vinegar
1/2 cup minced fresh ginger

Directions

Boil the sugar and water together in a large saucepan over high heat for 2 to 3 minutes. Remove the pan from the heat, and stir in the vinegar and minced ginger.

Allow mixture to cool to room temperature, then strain out the minced ginger with a fine sieve. Store at room temperature in a sterile container.

To use, stir 1 part syrup into 4 to 5 parts water; serve cold with ice if desired.