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Ingredients

1/4 cup olive oil
4 stalks celery
1/2 onion, diced
3 carrots, diced
3 cloves garlic, diced
1 (14 ounce) can stewed tomatoes
2 1/2 cups water
1 cup white wine
1 (8 ounce) bottle clam juice
1/4 cup sherry
2 cubes chicken bouillon
1/2 teaspoon red pepper flakes
salt and pepper to taste
1/2 bunch cilantro
1/2 pound medium shrimp – peeled and deveined
1/2 pound white fish, cut into small chunks

Directions

Heat the oil in a large pot over medium heat. Mix in the celery, onion, carrots, and garlic. Cook and stir until onion is tender. Stir in the tomatoes, water, wine, clam juice, and sherry. Dissolve bouillon cubes in the stew, and season with red pepper, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.

Mix the cilantro, shrimp, and fish into the stew. Continue cooking 5 minutes, or until shrimp is opaque and fish is easily flaked. Remove from heat, and allow to sit 10 minutes before serving.

Ingredients

1 fluid ounce Southern Comfort liqueur
1 fluid ounce pineapple juice
1 fluid ounce raspberry wine

Directions

In a cocktail shaker filled with ice, shake the Southern Comfort liqueur, pineapple juice, and raspberry wine until well blended. Strain into a martini glass, and garnish with a slice of fruit.

Ingredients

1/2 cup margarine
1 onion, peeled and diced
1 head savoy cabbage, shredded
1 (15 ounce) can sliced potatoes
1 1/2 pounds kielbasa sausage
3 tablespoons red wine vinegar
salt and pepper to taste
1/2 cup water

Directions

Saute margarine and onions in a large skillet until the onions are soft.

Stir cabbage and potatoes into the skillet and saute until the cabbage becomes wilted. Place the kielbasa, wine vinegar, salt and pepper into the skillet. Cook kielbasa covered over a low heat, stirring occasionally until cooked through. Pour the water into the pan, cover and cook another 10 minutes before serving.

Ingredients

6 boneless chicken breast halves, cooked and cut into bite-sized pieces
2 tablespoons butter
2 cups sauteed mushrooms
1 (10.75 ounce) can condensed cream of mushroom soup
1 (5 ounce) can evaporated milk
1 1/2 cups shredded Cheddar cheese
1/2 teaspoon garlic powder
1/2 cup white wine
1/2 cup mayonnaise
1/2 cup slivered almonds for topping
1/4 cup grated Parmesan cheese for topping

Directions

Place the butter or margarine in a 9×13 inch baking dish. Place the chicken pieces on top and add the sauteed mushrooms.

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

In a small saucepan over medium heat, combine and heat the soup, milk, Cheddar cheese and garlic powder. Remove from heat and add the white wine and mayonnaise. Pour mixture over the chicken and mushrooms. Top with slivered almonds and grated Parmesan cheese and bake in the preheated oven for 1 hour.