Ingredients
1 1/2 tablespoons prepared Dijon-style mustard
1/2 cup vegetable oil
1/2 cup red wine vinegar
1 teaspoon ground black pepper
1/2 teaspoon salt
1 pinch garlic salt
1 pinch onion powder
1/4 cup olive oil
Directions
In a jar with a lid, combine the mustard, vegetable oil, vinegar, pepper, salt, garlic salt, onion powder and olive oil. Cover and shake until thoroughly combined. Chill until ready to serve.
Ingredients
1 (16 ounce) jar salsa
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, diced and softened
1 cup evaporated milk
1 (2.25 ounce) can chopped black olives, drained
1 tablespoon red wine vinegar
salt and pepper to taste
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper.
Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly.
Ingredients
2 cups all-purpose flour
1 teaspoon white sugar
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons shortening
1 egg white
3/4 cup red wine
1 1/2 quarts oil for deep frying
Ingredients
1 tablespoon vegetable oil
1/4 pound sliced fresh mushrooms
1/4 pound snow peas
1 (8 ounce) can sliced water chestnuts, drained
1/4 pound sliced bok choy
salt and black pepper to taste
1 tablespoon vegetable oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
3/4 cup skinless, boneless chicken breast meat – thinly sliced
1 teaspoon white wine
1/4 teaspoon white sugar
1/4 cup chicken broth
1 tablespoon cornstarch
2 tablespoons water
Directions
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Stir in the mushrooms, snow peas, water chestnuts, and bok choy; season to taste with salt and pepper. Cook and stir until the vegetables are just tender, about 5 minutes. Remove the vegetables from the wok and wipe the wok clean.
Heat the remaining 1 tablespoon of vegetable oil in the wok. Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown. Stir in the chicken and cook until the chicken is no longer pink, about 5 minutes. Add the wine, sugar, and chicken broth; bring to a boil. Dissolve the cornstarch in the water and stir into the simmering sauce. Once the sauce returns to a simmer, stir until thick and clear, about 30 seconds. Return the vegetables to the wok and toss until hot and coated with the sauce.
