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Ingredients

2 tablespoons butter
1/4 cup olive oil
1 large white onion, chopped
2 fresh jalapeno peppers, diced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1/2 cup white wine
1 large tomato, chopped
1 (10 ounce) can corn, drained
2 tablespoons minced garlic
4 fresh mushrooms, sliced
1 (16 ounce) package dried orzo pasta

Directions

Heat butter and oil in a large skillet over medium heat. Stir in onion, jalapeno, and red, green, and yellow peppers. Pour in white wine; cook 5 minutes. Stir in tomato, corn, garlic, and mushrooms; cook 10 minutes.

Meanwhile, cook orzo according to package directions. Drain, and toss orzo with sauteed vegetables.

Ingredients

1 (750 milliliter) bottle red wine
1/2 cup rum
1 lemon, sliced
1 orange, sliced in rounds
1 lime, sliced
1 pint strawberries, hulled and sliced
1 apple, cored and sliced
9 whole cloves
1 liter lemon-lime flavored carbonated beverage

Directions

In a large jar or pitcher combine wine and rum with sliced lemon, orange, lime, and strawberry. Push cloves into apples slices and add to mixture. Cover and refrigerate for at least 4 hours or overnight (the longer the better).

To serve, pour a tall glass half-full of wine mixture. Fill the rest of the glass with soda and stir gently. Remove cloves from apple slices and garnish drinks by spooning some marinated fruit into glass.

Ingredients

4 sheets phyllo dough
2 tablespoons butter or margarine, melted
4 teaspoons grated Parmesan cheese
4 eggs
4 teaspoons finely chopped green onion
1/4 teaspoon salt
1/8 teaspoon pepper
SALSA:
1 (14.5 ounce) can diced tomatoes, undrained
1 small onion, chopped
1 1/2 teaspoons sugar
1 1/2 teaspoons white wine vinegar or cider vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon dried oregano

Directions

Place one sheet of phyllo dough on a work surface; brush with butter. Top with a another sheet of phyllo; brush with butter. Cut into six 4-1/2-in. squares. (Keep remaining phyllo dough covered with plastic wrap to avoid drying out.) Repeat with remaining phyllo and butter.

Stack three squares of layered phyllo in each of four greased muffin cups, rotating squares so corners do not overlap. Sprinkle 1 teaspoon of cheese into each cup. Top with one egg. Sprinkle with green onion, salt an pepper. Place on a baking sheet. Bake at 350 degrees F for 25-30 minutes or until eggs are completely set and pastry is golden brown.

Meanwhile, combine the salsa ingredients in a saucepan. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until onion is tender. Serve with egg cups.

Ingredients

12 slices bacon
2 heads fresh broccoli, florets only
1 cup chopped celery
1/2 cup chopped green onions
1 cup seedless green grapes
1 cup seedless red grapes
1/2 cup raisins
1/2 cup blanched slivered almonds
1 cup mayonnaise
1 tablespoon white wine vinegar
1/4 cup white sugar

Directions

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds.

Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.