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Ingredients

4 boneless partridge breast halves
8 slices bacon
1 cup chicken broth
toothpicks
1 cup white wine
2 shallots, chopped
4 cloves garlic, chopped
1 teaspoon salt
freshly ground black pepper to taste
3 tablespoons all-purpose flour

Directions

Preheat the oven to 325 degrees F (165 degrees C).

Heat a large skillet over medium-high heat. Place the slices of bacon in the skillet and fry until they have released their juices, but are not crispy. Remove the bacon and set aside. Place the partridge breast halves into the pan, and brown them quickly, about 2 minutes per side.

Remove the partridge pieces, and wrap each one with two slices of bacon. Secure with toothpicks. Pour enough of the drippings from the skillet into a baking dish to cover the bottom. Place the partridge pieces into the dish along with the chicken broth, white wine, shallots, salt and black pepper.

Roast uncovered for 45 minutes in the preheated oven. Remove drippings from the baking dish using a turkey baster, and place in a saucepan. Whisk in the flour, and cook over medium-low heat, stirring constantly, until thickened. Serve gravy with partridge.

Ingredients

2 cucumbers
2 tablespoons thinly sliced green onion
2 tablespoons margarine
1 tablespoon red wine vinegar
4 cups chicken broth
1 tablespoon farina
salt to taste
1/8 tablespoon dried tarragon
1/2 cup sour cream
3 tablespoons chopped fresh parsley

Directions

Peel, seed, and chop 2 cucumbers.

Cook the chopped scallions in the margarine until soft. Add the chopped cucumbers and the wine vinegar. Pour in the broth, and stir in the farina. Salt to taste, and add tarragon. Let the soup simmer for 20 minutes, or until the cucumbers are soft.

Put the soup into a blender, and puree it.

Pour the puree into a bowl, and whisk in the sour cream. Taste the soup for seasoning. Pour the soup into bowls, and garnish with cucumber slices and chopped parsley.

Ingredients

1 tablespoon garlic powder
1 tablespoon ground mustard
1 teaspoon salt
1 teaspoon pepper
1 (6 pound) beef rib roast
1/4 cup water
1/4 cup beef broth
1 tablespoon red wine vinegar or cider vinegar

Directions

Combine the garlic powder, mustard, salt and pepper; rub over entire roast. Place roast fat side up in a shallow roasting pan. Pour water, broth and vinegar into pan. Bake, uncovered, at 350 degrees F for 2-3/4 to 3 hours, basting frequently with pan juices, or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F. Let stand for 10-15 minutes before slicing.

Ingredients

1 cup dry mixed beans
1 1/2 pounds cubed beef stew meat
5 cups beef broth
1 cup red wine
1 (28 ounce) can whole peeled tomatoes
4 large carrots, cut into 2 inch pieces
3 stalks celery, cut into 2 inch pieces
3 potatoes, peeled and cubed
3 cloves garlic, minced
4 green onions, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper
1/2 teaspoon crushed red pepper flakes
1 tablespoon dried oregano
1 tablespoon ground dry mustard
1 dash hot sauce

Directions

Rinse and pick through beans and place in a medium saucepan with water to cover by 2 inches. Bring to a boil for 10 minutes, then remove from heat, cover and let soak 2 hours. Drain and rinse.

In a 5 quart slow cooker, combine beans, stew meat, broth, wine, tomatoes, carrots, celery, potatoes, garlic and onions. Season with salt, pepper, cayenne, red pepper flakes, oregano, mustard and hot sauce. Cover and cook on low 10 to 12 hours.