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Ingredients

3 cups all-purpose flour
1 teaspoon baking powder
3 tablespoons white sugar
1 cup dry red wine
1/2 cup vegetable oil
1/3 cup granulated sugar for decoration

Directions

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

In a large bowl combine the flour, baking powder and sugar. Add the wine and oil. Mix with a large fork and then with your hands.

Roll small pieces of dough between hands to make logs then shape into circles. The circles should be no bigger than the 2 inches in diameter. Roll cookies in extra sugar and place on cookie sheet.

Bake at 350 degrees F (175 degrees C) for 25 minutes or until slightly brown. After cookies cool they should be hard and crisp.

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
1/2 red onion, minced
1/2 cup red bell pepper, julienned
1/2 cup julienned carrots
1/2 cup dry red wine
1 cup rehydrated porcini mushrooms
1 1/2 cups crushed tomatoes
2 teaspoons chopped fresh basil
1 teaspoon dried rosemary, crushed
salt and pepper to taste
6 cups tagliatelle ( wide noodles)

Directions

Heat the oil in a large skillet over medium heat. Add garlic and onions and saute for 4 minutes, then add red bell pepper and carrots and saute for 4 more minutes. Add red wine, raise heat and boil for 1 minute; then reduce heat to medium low, add mushrooms and cook for 3 minutes.

Add tomatoes, basil and rosemary and season with salt and pepper to taste. Simmer for 10 minutes and serve sauce over cooked noodles.

Ingredients

1 pound beef stew meat, cut into 1/2 inch pieces
4 beets, peeled and chopped
1 (28 ounce) can diced tomatoes
2 potatoes, peeled and chopped
1 cup baby carrots, cut into 1/2 inch pieces
1 onion, chopped
3 cloves garlic, minced
2 cups beef broth, or more
1 (6 ounce) can tomato paste
6 tablespoons red wine vinegar
3 tablespoons brown sugar
1 1/2 teaspoons dried dill weed
1 tablespoon dried parsley
1 bay leaf
1 teaspoon salt
1/2 teaspoon ground black pepper
3 cups shredded green cabbage
1 cup sour cream, as garnish

Directions

Place beef, beets, tomatoes, potatoes, carrots, onion, and garlic in a slow cooker. Whisk together the beef broth, tomato paste, vinegar, brown sugar, dill weed, parsley, bay leaf, salt, and pepper. Pour mixture over the beef and vegetables, adding more broth to cover as needed.

Cover and cook on Low for 8 1/2 hours, or High for 4 hours.

Set heat to High, then stir in the shredded cabbage. Cover and continue cooking until the cabbage tender, about 30 minutes. Remove bay leaf. Serve in a bowl with a dollop of sour cream.

Ingredients

6 tablespoons white wine vinegar
6 tablespoons vegetable oil
1 red onion, thinly sliced
1/4 cup white sugar
1/4 teaspoon salt
2 dashes hot pepper sauce
3/4 teaspoon ground black pepper to taste

1/2 cup coarsely chopped walnuts
1 head romaine lettuce, torn
1 head butter lettuce, torn
2 bunches fresh spinach leaves
2 pears, cored and sliced
1 (4 ounce) package feta cheese

Directions

In a bowl, mix the vinegar, oil, onion, sugar, salt, hot sauce, and pepper. Cover and refrigerate 1 hour.

In a skillet over medium heat, cook the walnuts, stirring constantly, until lightly toasted.

In a large bowl, mix the walnuts, romaine lettuce, butter lettuce, spinach, and pears. Toss with the dressing mixture to coat. Sprinkle with feta cheese to serve.