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Ingredients

1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil

Directions

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.

In a large bowl, combine the spinach with the toasted almonds and cranberries.

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Ingredients

1 (3 pound) boneless beef chuck roast
2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
1/3 cup sherry, wine or beef broth
1 envelope onion soup mix

Directions

Cut roast in half; place in a slow cooker. In a bowl, combine the remaining ingredients; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender.

Ingredients

5 fluid ounces crushed ice
5 fluid ounces fortified concord grape wine
5 fluid ounces vodka
5 fluid ounces gin

Directions

Fill two rocks glasses with ice. Pour in wine, vodka and gin; stir.

Ingredients

1 3/4 pounds crabmeat
1/8 teaspoon salt
3/4 teaspoon Worcestershire sauce
3/4 teaspoon hot pepper sauce
1 cup dry bread crumbs
4 tablespoons vegetable oil

1 tablespoon vegetable oil
1 tablespoon butter
1 cup all-purpose flour
2 cloves garlic, minced
2 cups clam juice
1/2 cup white wine
1/8 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper flakes
1/2 cup heavy cream
1 1/2 tablespoons fresh lemon juice
1/4 cup fresh parsley, minced
1 1/2 tablespoons fresh basil, minced

Directions

In a mixing bowl, place the crabmeat, salt, Worcestershire sauce, and hot pepper sauce. Mix thoroughly.

Shape the crab mixture into cakes and roll in bread crumbs.

In a medium skillet, heat 4 tablespoons of oil over medium heat. Saute the cakes about 5 minutes. Turn, then cook for another 5 minutes or until golden brown.

For the sauce: In a 1.5 quart saucepan, heat the 1 tablespoon of oil and 1 tablespoon of butter. slowly add the flour to the oil, stirring constantly. Cook for 5 minutes.

Slowly add the clam juice, whisking constantly and vigorously. Pour in white wine, black pepper, and crushed red pepper flakes. Bring to a simmer. Then add cream, parsley, and basil. Simmer, but do not boil. Mixture is done when thick enough to evenly coat the back of a spoon.

Serve the sauce over the crab cakes.