Bill Gaphardt's Recipe Page

     WINE & BEER


     Basic Tomato Sauce
     Quick Fresh Tomato with Basil
     Meat Sauce and Spaghetti
     Hot Dog Meat Sauce
     Red Wine Sauce
     Garlic Wine Sauce
     Spicy Ketchup Sauce


         Cabernet Sauvignon

2 cups chopped onion
3 cloves garlic
3 tablespoons olive oil
3 1/2 cups tomatoes - seeded, peeled
2 small cans tomato paste
2 cups water or meat broth
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon fresh black pepper
1/2 teaspoon oregano
1/4 teaspoon basil
1/2 teaspoon thyme
1/8 teaspoon fennel
orange peel

   Saute onion and garlic in oil until brown, stirring often. Add tomatoes, tomato paste, water, bay leaf, salt & pepper. Simmer uncovered, stirring occasionally for about 2 hours. Add more water as necessary.
   Add oregano and whatever other spices you want and continue cooking for about 15 minutes. Remove bay leaf. The sauce should be thick.

         Elsie Heyrman


         Cabernet Sauvignon

The name means "whore-style", an apt name for this rough, spicy, but pleasing sauce. Remove the seeds from the chilies if you want a somewhat tamer result. Serve over spaghetti, linguini, fettuccine, or pasta shells.

1/4 cup olive oil
1/2 pound sliced bacon, cut crosswise into 1/2-inch-wide strips
6 medium garlic cloves, coarsely chopped
4 medium onions, coarsely chopped
3 small hot green chilies, coarsely chopped
1 28-ounce can whole tomatoes
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon sugar (or 1/4 - 1/2 cup grated carrots)
1 teaspoon salt
1 teaspoon pepper

   In a large skillet, heat the olive oil over moderate heat. Add the bacon, garlic, onions, and chilies; saute only until the bacon begins to brown, 5 to 7 minutes.
   After onions are done, grate carrots (with a box grater) and add to skillet. This will add sweetness without sugar.
   Add the tomatoes, breaking them up with your hands. Stir in remaining ingredients. Gently boil until thick, 15 to 20 minutes. Serve over cooked pasta.

Serves 4-6



         Cabernet Sauvignon

Make this sauce in high summer, when the best sun-riped fresh plum or Roma tomatoes are in season. Serve with fine-to-medium strands of pasta such as angel hair or spaghetti.

1 2/3 pounds Roma tomatoes
1/4 cup olive oil
4 medium garlic cloves, finely chopped
1/2 cup packed finely shredded fresh basil leaves
1 1/2 teaspoons dried oregano
1 teaspoon salt

   Bring a large saucepan of water to a boil. With a small, sharp knife, remove the core of each tomato and lightly score its skin into four segments. Put the tomatoes in the water and boil for 30 seconds, then lift them out with a slotted spoon.
   When the tomatoes are cool enough to handle, peel off their skins. Cut each in half horizontally and, with your finger or the handle of a teaspoon, scoop out and discard the seeds. Coarsely chop the tomato pulp.
   In a large skillet, heat the olive oil over moderate heat. Add the garlic and saute for about 1 minute. Add the tomatoes, raise the heat, and saute them just until their juices thicken, about 5 minutes.
   Add the herbs and salt; simmer about 1 minute more. Pour over cooked pasta.

Serves 4-6



         Cabernet Sauvignon

This classic, quick tomato sauce can be made any time of the year with canned tomatoes. Serve with angel hair pasta or spaghetti.

3 tablespoons olive oil
3 large shallots, finely chopped
3 medium garlic cloves, finely chopped
1 28-ounce can whole tomatoes
6 large basil leaves, finely chopped
2 bay leaves
1 tablespoon double-concentrate tomato paste
1 tablespoon sugar
1 1/2 teaspoons dried oregano
1 teaspoon dried marjoram
3/4 teaspoon salt

   In a medium skillet or saucepan, heat oil over moderate heat. Add the shallots and garlic; saute until tender, 2 to 3 minutes. Add the tomatoes, breaking them up with your hands. Stir in remaining ingredients.
   Raise the heat slightly and simmer the sauce until thick, about 15 minutes. Remove the bay leaves and pour the sauce over cooked pasta.

Serves 4-6



         Cabernet Sauvignon

Although usually considered an Italian dish, spaghetti with meat sauce proves to be an American classic.

Meat sauce:

6 ounces thick sliced bacon, cut into 1-inch pieces
2 large onions, finely chopped
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 whole cloves
1 whole star anise pod
3 stalks celery, finely chopped
5 cloves garlic, 3 minced and 2 sliced
3 tablespoons olive oil, divided
8 ounces coarsely ground beef chuck
8 ounces coarsely ground pork butt
1 1/4 cups white wine, divided
3/4 cup evaporated milk
3 cups beef broth
1-ounce dried porcini mushrooms, finely chopped
2 (28-ounce) cans diced tomatoes
1 tablespoon dried oregano
2 teaspoons dried basil
2 teaspoons dried marjoram
2 tablespoons tomato paste
1 tablespoon ketchup
1 tablespoon sherry vinegar
1 teaspoon Worcestershire sauce
1/3 cup finely grated Parmesan


1 gallon water
2 tablespoons kosher salt
1/2 pound dry spaghetti

For the meat sauce:

   Place an 8-quart Dutch oven over low heat and add the bacon. Cook slowly until the bacon is crispy and has rendered its fat, 25 to 30 minutes. Remove the bacon from the pan for another use. Add the onion, salt, and pepper and stir to combine. Place the clove and star anise into a small spice bag, add to the Dutch oven and stir to combine. Cook, uncovered, over low heat, stirring occasionally, until the onions caramelize, 45 to 60 minutes. Add the celery and the 3 cloves of minced garlic to the pan and continue to cook over low heat until the celery is semi-translucent, approximately 30 minutes. Remove the spice bag from the pot.

   Meanwhile, place a wide 4-quart saute pan, over high heat. Add 1 tablespoon of the olive oil and once it shimmers, add the beef chuck and the pork butt and cook, stirring frequently, until the meat is well browned, 4 to 5 minutes. Transfer the meat to a colander to drain. Return the pan to high heat, add 1/2 cup of the wine and deglaze the pan, scraping up any browned bits from the bottom of the pot. Transfer these bits and any remaining wine to the Dutch oven along with the meat. Add another 1/2 cup of the wine, evaporated milk, beef broth, and mushrooms to the Dutch oven and stir to combine. Cover and cook over low heat, stirring occasionally, for 3 hours.

   Once the sauce has been cooking for 1 1/2 hours, place the 4-quart saute pan over medium heat and add 1 tablespoon of olive oil. Once it shimmers, add the 2 cloves of sliced garlic and cook for 30 to 45 seconds or until fragrant. Do not allow the garlic to brown. Add the tomatoes, oregano, basil, and marjoram and cook until most of the liquid has evaporated, approximately 30 minutes. Add the remaining 1/4 cup wine, tomato paste, ketchup, vinegar, and Worcestershire sauce and stir to combine. Decrease the heat to low and simmer for 30 minutes. Increase the heat to medium high; add the remaining 1 tablespoon of olive oil, and cook, stirring constantly, for 2 to 3 minutes. Transfer the tomato mixture to the meat mixture and stir to combine. Simmer the sauce, uncovered, over low heat, stirring occasionally, while preparing the pasta.

For the pasta:

   Bring the water and salt to a boil over high heat. Carefully add the pasta, stirring quickly to separate. Cover and return to a boil, being careful that the water does not boil over. Once boiling again, uncover and continue to cook until slightly less than al dente, 5 to 6 minutes. Drain in a colander.

   Add the pasta to the meat sauce and cook, over low heat, for another 2 to 3 minutes or until the pasta is al dente. Add the Parmesan cheese and toss to combine. Transfer pasta and sauce to a serving bowl or individual bowls and serve.

Prep 45 min
Cook 5 hr
6 - 8 Servings

         Alton Brown



1 lb hamburger
2 1/2 cups water
1/2 tsp garlic powder
1/4 tsp red pepper
2 tsp salt
1 small can chili powder
1/2 tsp celery salt
2 large onions - diced

   Simmer all ingredients in pan for at least 3 hours. Add more water if it loses some - sauce should be thick.

         Joyce Powers


         Red Wines

2 cups red wine
1 tablespoon balsamic vinegar
1 tablespoon chopped shallots
1 bay leaf
1/4 cup reduced veal stock
1 tablespoon cold butter
Salt and pepper

   Reduce red wine, balsamic vinegar, shallots, and bay leaf until lightly thickened. Add the veal stock and bring to a simmer. Strain, whisk in cold butter and season with salt and pepper.

         James Ormsby


         Red Wines

3 tablespoons minced shallots
3 tablespoons minced garlic
1/2 teaspoon salt
4 turns freshly ground black pepper
1 1/2 cups veal stock or brown chicken stock
1/2 cup dry red wine
2 tablespoons unsalted butter, at room temperature

   Combine the shallots, garlic, salt and pepper in a small nonreactive saucepan over high heat. Stir in the stock and the wine and bring to a boil. Cook over high heat for 15 minutes. Swirl in the butter, remove from the heat, and continue to whisk in the butter until thoroughly incorporated.

         Emeril Lagasse



1.5 cups ketchup
1 cup soy sauce
1 cup red wine vinegar
2 sticks butter
Tabasco to taste

   Combine all ingredients and puree in a blender; season to taste with Tabasco and serve with meatloaf.

Serves 4

         Patricia Williams

     Chicken Soup
     Chourico Soup
     Loaded Potato Soup


         Pinot Grigio or Cabernet Sauvignon

1 package Boneless Chicken Breasts
Egg noodles
Salt & Pepper
Tomato Sauce - 1 can

   Fill a large pot with water. Throw whole or cut-up chicken breasts into water and bring to a boil. Reduce to a simmer and throw in the rest out the ingredients, except the noodles. Continue to simmer until chicken is cooked through. Noodles go in last. When they're done, it's soup !

Serves 4

         Jean Wienecke


         Red Wines

Chourico sausages
Celery (including leaves)
Garlic Cloves (diced)
1 can Beef Broth
1 can Tomato Sauce
1 1/2 Tablespoon Worcester Sauce
1 Tablespoon Sherry or Burgundy
1 Tablespoon Butter
1 teaspoon Oregano
1/4 teaspoon Onion Flakes
salt & pepper

   Fill a big (6 Qt) pot halfway with water. Bring to a boil while you chop the Chourico, celery (including the leaves) and carrots into bite-size pieces. Put all of the ingredients (except the butter) into the pot and reduce to a low rolling boil. Simmer for about two hours - uncovered. After the liquid has reduced, add water to taste until the broth is the right potency. Add the butter. Stir it up. When the butter has melted, it's ready to serve.

         Bill Gaphardt


         Pinot Grigio or Cabernet Sauvignon

3 medium potatoes, peeled and cubed
2 green onions, sliced
2 cups chicken broth
1/2 rib celery, minced
1/4 med. carrot, grated
2 tsp. white vinegar
1 tsp. salt
1 1/2 cups milk mixed with 2 Tbls. all-purpose flour
1/4 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese
4 strips cooked bacon, crumbled

   Place potatoes, onions, broth, celery, carrots, salt and vinegar in a large cooking pot. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Whisk the milk/flour mixture into the soup, then stir in cheese and bacon. Simmer, uncovered, for another 5-10 minutes, or until thickened, stirring frequently.

Serves 2


    Chicken Gumbo
    Red Eye Chicken
    Chicken Coq Au Vin
    Curry Chicken
    Sharyl's Spicy Chicken
    Balsamic Chicken
    Chicken and Chorizo
    Bourbon BBQ Chicken
    Roast Turkey
    Swiss Bliss
    Beef Burgundy
    Mrs. Poole's Sour Beef & Dumplings
    Good Eats Meatloaf
    Emeril's Most Kicked-Up Meatloaf Ever
    Meatloaf with Tomato Gravy
    Teriyaki Spam Meatloaf
    Ale and Onion Meatloaf
    Pork Tenderloins with Bourbon-Mustard Glaze
    New England Clam Boil
    Tuna Noodle Casserole
    Shrimp Creole


         Cabernet Sauvignon

2 1/2 lb. Chicken Breasts
White Pepper
1 lb. Andoullie or Kielbasa Sausage, sliced
1 med. Bell Pepper, chopped 1 1/2 tsp. Garlic, minced
1 1/2 cup Flour
Garlic Salt
1 1/2 cup Onions, chopped
3 stalks Celery, chopped
Black Pepper
1 cup Oil
3 1/2 cups Chicken Stock
1/4 cup Green Onions, chopped

   Season the chicken on both sides with the garlic salt, cayenne, black pepper and white pepper. Let stand while you chop up the vegetables and sausage. Heat oil to 350° in dutch oven (preferably cast iron). Dredge chicken in flour and fry 10 minutes on each side. Drain chicken on paper towels. Add remaining flour to oil and cook at a medium heat, stirring constantly until roux is dark brown.

   (You must stir this constantly to keep it from burning but be very careful as this gets extremely hot and you do not want it to spatter.)

   Add onions, celery and bell pepper to the roux. Cook until vegetables are limp. Add chicken stock stirring well until completely blended and bring to boil. Simmer for 20 minutes. Add sausage and garlic and simmer for 45 minutes. Remove chicken from bones and cut into bite-sized pieces. Add to gumbo with the green onions. Taste and add additional cayenne pepper if needed. Heat thoroughly. Serve over rice.

  I use a package of boneless chicken breasts.
  I never reheat this in the microwave as it makes it very thick.
  You may want to add more chopped green onions when reheating.

         Peggy Freeburn


         Cabernet Sauvignon

1 package Boneless Chicken Breasts
2 tablespoons vegetable oil, divided
1/2 teaspoon white pepper, divided
1/2 teaspoon black pepper, divided
1/2 teaspoon paprika, divided
1/8 to 1/4 teaspoon Cayenne (ground red) pepper, divided
1 can (13 3/4 ounces) reduced-sodium chicken broth
3 tablespoons unsalted tomato sauce
2 tablespoons unbleached flour

   Trim off and discard visible fat from chicken. In a large, non-stick skillet, over medium-high heat, heat 1 tablespoon oil. Add chicken. Sprinkle with 1/4 teaspoon white pepper, 1/4 teaspoon black pepper, 1/4 teaspoon paprika and 1/8 teaspoon Cayenne. Season with salt to taste. Brown for 2 to 3 minutes. Turn chicken and sprinkle with remaining seasonings. Continue pan frying until chicken is cooked through. Remove from skillet and keep warm. To skillet, add remaining oil and flour. Continue to cook and stir for 3 to 4 minutes, until flour is well combined and brown. Gradually add broth and tomato sauce, continuing to cook and stir until sauce is smooth and thickened. Season with salt and Cayenne to taste. Spoon sauce over chicken and serve.

Serves 4

         Purdue Farms


         Red Wines

5 bacon slices, diced
2/3 cup sliced green onions
2 1/2 pond broiler-fryer chicken, cut up (or 3 chicken breasts, halved)
4 to 6 small white onions, peeled
1/4 pound whole mushrooms
6 to 8 small new potatoes
1 clove garlic, crushed
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme leaves
1/2 cup chicken broth
1/2 cup Burgundy wine
Chopped parsley

   In large skillet, saute diced bacon and green onions until bacon is crisp. Remove and drain. Add chicken pieces to skillet and brown well on all sides. Remove the chicken when it has browned and set aside. Put peeled onions, mushrooms, potatoes, and garlic in CROCK-POT. Add browned chicken pieces, bacon and green onions, seasonings, and chicken broth. Cover and cook on Low 7 to 9 hours. (High: 4 hours). During last hour, add Burgundy and cook on High. Garnish with chopped parsley.

         Rival Manufacturing Co.



Curry chicken is a nice recipe for busy weeknights, with chicken breasts, onion, potatoes and carrots all cooked together in one dish. Feel free to use chicken thighs instead of breasts, and to replace the curry paste with 1 1/2 - 2 tablespoons curry powder if needed.

3/4 - 1 pound chicken breasts, boneless, skinless, cut into chunks about 1 1/2 inches
2 potatoes, peeled, chopped into chunks
1 red onion, peeled and chopped
10 baby carrots, washed, drained, cut in half
2 tablespoons oil for stir-frying
2 tablespoons curry paste (traditional Indian yellow curry paste is best)
1 cup chicken broth
1 teaspoon granulated sugar
1/2 teaspoon salt, or to taste
Freshly ground black or white pepper, to taste
Ground coriander, optional

   Heat a wok or deep-sided frying pan over medium-high heat. Add 2 tablespoons oil to the heated wok. When the oil is hot, add the onion. Stir-fry until the onion is softened and translucent. Add the curry paste and stir-fry until fragrant. (If using curry powder instead, add a small amount of water to form a paste).
   Add the chicken and stir-fry for about 5 minutes so that the chicken is browned and coated with the curry paste.
   Add the carrots and potatoes. Stir for a minute and add the chicken broth, sugar, salt, and pepper. Cover and simmer over low heat for about 15 - 20 minutes, making sure the chicken is cooked.
   Taste the curried chicken and adjust the seasoning if desired. Sprinkle the ground coriander over top.

Serves 2 - 4
Prep Time: 10 minutes
Cook Time: 25 minutes

         Rhonda Parkinson


         Pinot Grigio

Whole family loves this recipe! Spicy chicken cooked in a skillet with orange juice or grilled without the o.j. Also great with london broil.

1 teaspoon salt
1 teaspoon black pepper
1 teaspoon hot Hungarian paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon brown sugar
4 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1/2 cup orange juice

   Combine the salt, pepper, hot paprika, cumin, cinnamon, and brown sugar in a small bowl. Sprinkle the spices on the chicken using all of the spice mixture.
   Heat oil in a large skillet over medium-high heat. Cook the chicken in the hot oil for 4 minutes. Turn the chicken, and lower heat to medium-low. Pour in the orange juice; simmer until chicken is cooked through, about 7 minutes. Serve the chicken with a bit of the pan sauce spooned over the each piece.

Prep Time: 15 minutes
Cook Time: 15 minutes
Ready In: 30 minutes

  Chicken broth can be used instead of the orange juice for a less sweet dish.
  Chicken thighs work well in this dish also.




6 chicken breasts (boneless/skinless)
1 tablespoon canola oil
3 cloves garlic (minced)
1 cup chicken broth
1/2 cup balsamic vinegar
2 tablespoons honey
1/2 teaspoon pepper
3 scallions (chopped)
salt & pepper to taste

   Heat oil in non-stick pan and saute chicken 4 minutes each side or until brown. Alternatively, grill chicken each side 3 minutes to brown. Remove chicken from pan and add garlic. Stir 30 seconds, then add remaining ingredients. Return chicken to pan, reduce heat, cover and simmer 25-30 minutes. Salt and pepper to taste and serve with fresh vegetables and bread.

Done in 40 min.
Serves 6

         Sendsations® Power Marketing



1 tablespoon extra-virgin olive oil
4 pieces boneless skinless chicken breast or thigh meat
2 teaspoons orange zest or lemon zest
1 teaspoon smoked or sweet paprika
A handful flat-leaf parsley, finely chopped
3/4 pound Spanish chorizo, casings removed, cut into 8 pieces on the bias

   Cut each piece of chicken into 3 chunks and season with citrus zest, smoked sweet paprika, salt, pepper and parsley. Set aside.
   Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add chorizo and render it 1 minute. Remove the chorizo to a plate and then add chicken and cook 10 to 12 minutes, turning occasionally.

Yield: 4 servings

         Rachael Ray

with Sixteen Spice Rub


Sixteen Spice Rub:
3 tablespoons ground cinnamon
3 tablespoons ancho chili powder
3 tablespoons pasilla chili powder
3 tablespoons ground cumin
3 tablespoons ground coriander
3 tablespoons ground ginger
1 tablespoon ground cloves
1 tablespoon ground fennel seed
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon allspice
1 teaspoon chile de arbol
3 tablespoons brown sugar
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 teaspoon cayenne pepper

Barbecue Sauce:
2 tablespoons canola oil
1 medium Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
1/2 cup bourbon, plus 2 tablespoons
1 cup ketchup
1/3 cup water
2 tablespoons ancho chili powder
1 tablespoon paprika
1 heaping tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 canned chipotle chile in adobo, chopped
2 tablespoons dark brown sugar
1 tablespoon honey
1 tablespoon molasses

3 bone-in, skin-on breasts
3 bone-in, skin-on thighs
3 bone-in, skin-on legs
1/4 cup canola oil
Kosher salt and freshly ground black pepper

   Make the rub: Whisk all the spice rub ingredients in a small bowl.
   Make the bbq sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in 1/2 cup of the bourbon and cook until reduced. Add the ketchup and water, bring to a boil and simmer for 5 minutes. Stir in the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes.
   Cool for about 5 minutes, then transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl, add the remaining 2 tablespoons of bourbon and allow to cool at room temperature. The sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
   Heat the grill to medium heat. Brush the chicken with the 1/4 cup of oil and season on both sides with the spice rub. Season with salt and pepper, to taste. Grill the chicken slowly, with the lid closed, until golden brown on both sides and fat has rendered. Begin brushing the chicken liberally with the bbq sauce during the last 10 minutes of grilling.
   Arrange on a serving platter and serve.

Prep: 25 min Inactive Prep: 30 min Cook: 30 min Total: 1 hr 25 min
Yield: 4 servings

  Mesa Grill Potato Salad

         Bobby Flay



A turkey
Canola Oil

   Make a triangle of aluminum foil that covers the breast but not the legs. Rub paprika under the skin. Rub the skin with Canola Oil. 500° (without foil) for the first 30 minutes. Cover with foil and drop to 350°. It's done when turkey is 160° - about 2 hours total for a 14 lb turkey.

         Alton Brown


         Merlot or Cabernet Sauvignon

1 tablespoon margarine
1 package onion soup mix
chuck roast
1 green pepper - sliced
salt & pepper
1 pound can tomatoes (drain & chop; reserve liquid)
1 tablespoon A-1 Steak Sauce
1 tablespoon corn starch

   Grease piece of foil to cover pan with margarine. Sprinkle soup mix, mushrooms, green pepper, and tomatoes over meat.
   Mix tomato juice, A-1 Sauce, and corn starch. Pour over meat. Salt and pepper. Cover and bake 3 1/2 hours at 350°.

         Beatrice Miller


         Red Wines

2 pounds stew beef
2 tablespoons butter
4 medium onions - sliced
6 medium carrots - halved
3/4 cup dry red wine
1 cup bouillon
3-4 sprigs parsley
2 celery leaves
1 small bay leaf
1 clove garlic
2-3 tablespoons flour

   Melt butter in pan. Brown beef and remove it. Brown onions and carrots lightly. Return meat. Add bouillon and wine to cover meat using equal amounts. Add parsley, celery leaves, bay leaf, and garlic. Reduce to simmer. Cook until meat is tender 2-3 hours. Thicken gravy.

         Beatrice Miller


         Red Wines

For the Sour Beef, you'll need: a NON-metal container with lid (large enough for meat, vinegar & water, but not too big); white cloth approximately 7" x 8" (a T-shirt piece or hankerchief not needed again); white cotton thread.

For the Dumplings, you'll need: a very large NON-metal container (like a Tupperware cake cover); very large pot or crab steamer pot.


Boneless RUMP roast (about 4.25 to 4.5 lbs.)
1 - 1 1/2 teaspoons salt
1 - 2 teaspoons pepper
1 medium sized onion, diced
3 cups white vinegar
4 1/2 cups cold water
3 tablespoons pickling spice, whole mixed or fancy
25 "Old Fashioned Ginger Snaps"
1/2 cup sugar

A. The evening before the dinner:

  1. Trim fat from meat.
  2. Put meat in container.
  3. Sprinkle with salt & pepper, very, very well.
  4. Spread diced onion around.
  5. Add vinegar and water to side, not over meat.
    Vinegar/water mixture must cover meat. Push meat down and/or add more of each in the same proportions.
  6. Place pickling spice in center of 7" x 8" piece of cloth and form ball about the size of an egg.
  7. Twist cloth and tie thread securely at twist point. Trim excess cloth.
  8. Place pickling ball in liquid.
  9. Seal container lid and store overnight in a cool place.
B. The day of the dinner:
  1. Place meat, liquid and pickling ball in pot.
  2. Cook on top of stove in pot with lid; high flame until it boils, then turn flame low for + or - 2 hours, depending on meat size.
  3. Remove meat and let cool (several hours).
  4. Slice meat, trimming any fat that may be left.
    (You may want to cut roast in half before slicing.)
  5. Soak Ginger Snaps in some liquid from meat pot 'til most disolve and break up the rest with a fork.
  6. If additional water & vinegar used, remove and hold in case needed.
  7. Turn flame on liquid in pot; get very warm.
  8. Add sugar to taste, mixing well.
  9. Add Ginger Snaps water, mixing well.
  10. Remove and discard pickling ball.
  11. Place meat around in liquid/gravy.
  12. Heat meat & gravy slowly on low flame. Move meat around to prevent sticking.

NOTE: If not serving for a while, when it gets warm turn it off and reheat later before serving.


18 - 19 red potatoes, about the size of a very large lemon
3 scant* to level tablespoons salt
2 large eggs
4+ cups flour

*Scant: only or not quite; just about or just below a particular amount; falling short of a specific measure.

A. The evening before the dinner.

  1. Boil the potatoes until covers split. Turn burner off.
  2. Remove 2 or 3 at a time, letting cold water run over them in sink to cool them enough to handle.
  3. Peel the potatoes and cut them in half or quarters.
  4. Rice potatoes into Tupperware container (1 or 2 at a time). As one potato is peeled and riced, remove another from hot water.
  5. Seal container lid and store overnight in a cool place.
B. The day of the dinner:
  1. Sprinkle salt over riced potatoes and mix well with a fork.
  2. Pour beaten eggs over potatoes and mix well.
  3. Sprinkle flour, one cup at a time over potatoes, mixing each well.
    It may become necessary to mix with hands; but, too much handling may make dough tough. (Use a little more or less flour; not too moist nor too dry.)
  4. Using flour in hands form mixture into balls about the size of a small/mediun onion. (Makes about 30 or so.)
  5. Coat balls with flour and set aside.
C. About 50 minutes before dinner:
  1. Put pot with 8" to 9" of water on stove, cover and bring to boil. (Takes about 30 minutes at high flame.)
  2. Remove lid.
  3. Lightly reflour balls quickly and put them into boiling water. DO NOT COVER POT. KEEP AT HIGH FLAME. (The balls will sink.)
  4. After abut 8 minutes, move the dumplings very gently (not to break them) to prevent them from sticking to the bottom. Use a wooden or plastic spatula.
  5. The dumplings will float to the top of the water, one at a time, usually in 10 to 15 minutes.
  6. Remove the dumplings as they float to the top and serve.
         Mrs. Poole


         Pinot Noir

1 cup Quaker Oats
1 egg
1/4 packet of Secret Recipes Mix
Bell Pepper - chopped
Hard-Boiled Egg (optional)
Canned Mushrooms - drained (optional)

   Pre-heat oven to 400°
   Place hamburger into a VERY large bowl. Crack egg into meat. Pour 1/2 of oats and bell pepper into meat. Blend (hands work best). Pour the rest of the oats, bell pepper, mushrooms and Secret Recipe Mix onto meat and blend again. Place mixture into a meatloaf pan and mound it (so it looks like a loaf) with the hard-boiled egg in the middle.
   Place in oven and set timer for 1 hour. At ding, check to make sure meat is cooked through; if not, cook for 15 more minutes.

  Serve with spicy ketchup sauce.

         Mary E. Powers


         Pinot Noir

6 ounces garlic-flavored croutons
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and broken
3 whole cloves garlic
1/2 red bell pepper
18 ounces ground chuck
18 ounces ground sirloin
1 1/2 teaspoon kosher salt
1 egg

For the glaze:
1/2 cup catsup
1 tablespoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey

   Heat oven to 325 degrees F.

   In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

   Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

   Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 45 minutes

         Alton Brown


         Pinot Noir

2 tablespoons butter
1 large onion, chopped
1 rib celery, finely chopped
1/2 red bell pepper, finely chopped
2 teaspoons minced garlic, plus 1 teaspoon
1 teaspoon chopped thyme leaves
1 teaspoon chopped rosemary
1/3 cup chopped fresh parsley
2 eggs
1 1/2 teaspoons Dijon mustard
1/2 cup ketchup, plus 1/4 cup
2 tablespoons plus 1 teaspoon Worcestershire sauce
1/2 cup Heavy cream
2/3 cup Breadcrumbs
1 pound ground chuck
1/2 pound pork sausage (such as breakfast sausage)
1/2 pound ground veal
1 1/2 teaspoons salt
2 teaspoons plus 1/4 teaspoon freshly ground black pepper
4 slices bacon, cut in half
2 tablespoons white or red wine vinegar
1/2 cup canned tomatoes, chopped or crushed

   In a large skillet heat the butter over medium-high heat until melted. Add all but 1/4 cup of the onions, the celery and all but 2 tablespoons of the bell pepper and cook, stirring occasionally, until vegetables are softened and beginning to caramelize around the edges, about 6 minutes. Add 2 teaspoons of the garlic, the thyme, rosemary, and parsley and cook for 2 minutes. Remove from the heat and allow to cool.

   Preheat the oven to 350 degrees F.

   When the vegetable mixture is cooled, transfer to a mixing bowl and add the eggs, mustard, 1/4 cup of the ketchup, 1 teaspoon of the Worcestershire sauce, and heavy cream and mix until thoroughly combined. Add the breadcrumbs, ground chuck, pork sausage, ground veal, 1 teaspoon of the salt and 1/4 teaspoon of the pepper and mix until just combined. Do not overmix. Transfer meat mixture to a 9 by 5 by 3-inch loaf pan and using your hands, form mixture into a loaf shape. Arrange the slices of bacon on the top of the meatloaf and set aside.

   In a small saucepan combine the remaining 1/4 cup of chopped onion, remaining 2 tablespoons of green pepper, remaining teaspoon of garlic, remaining 1/2 cup of ketchup, remaining 2 tablespoons of Worcestershire sauce, remaining 1/2 teaspoon of salt, remaining 2 teaspoons of pepper, vinegar, and canned tomatoes and bring to a boil over medium-high heat. Cook until thickened, about 5 minutes.

   Pour the sauce over the uncooked meatloaf and bake for 45 minutes to 1 hour, or until the bacon and sauce are slightly caramelized on the top of the meatloaf. Remove from the oven and cover loosely with aluminum foil. Let stand for 10 minutes before serving.

Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Inactive Prep Time: 10 minutes
Yield: 4 to 6 servings

         Emeril Lagasse


         Pinot Noir

1/2 cup dry bread crumbs
2 tablespoons extra-virgin olive oil
1/2 medium onion, diced
2 cloves garlic, minced
2 teaspoons dried oregano
21/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 1/2 pounds meatloaf mix (or pork and beef combo)
1/3 cup grated Parmesan
2 teaspoons Worcestershire sauce
2 large eggs, beaten

1/2 medium onion, diced
3 cloves garlic, smashed
1 teaspoon dried oregano
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
3 tablespoons tomato paste
1 bay leaf
1 (15 ounce) can low-sodium chicken broth
1 (15 1/2-ounce) can crushed tomatoes
1/4 cup grated Parmesan
1 teaspoon red wine vinegar
1 teaspoon kosher salt
Freshly ground black pepper

   Preheat oven to 350 degrees F.

   Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the olive oil, onions, garlic, oregano, salt, and pepper to the skillet and cook until onions are tender, about 8 minutes. Let cool slightly. Add the onions to the bread crumbs along with the meat, cheese, and Worcestershire sauce. Toss and mix gently. Add the eggs and stir to coat the meat completely.

   Transfer to a foil-lined sheet pan and gently press into desired shape. Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes. Tent the meatloaf with foil and let rest for 15 minutes while you make the gravy (or you can make the gravy while the meatloaf is baking).

   Gravy: Cook the onions, garlic, and oregano in the olive oil and butter in a large skillet over medium-high heat until browned, about 6 minutes. Add the tomato paste and bay leaf. Stir until paste turns brick red and garlic is fragrant, about 3 minutes. Add the chicken broth and crushed tomatoes. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook sauce until it thickens, about 5 minutes. Whisk in Parmesan cheese, vinegar, salt, and pepper. Discard the bay leaf and transfer the sauce to a gravy boat. Slice the meatloaf and serve with the gravy.

Prep Time: 20 minutes
Inactive Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Yield: 6 servings

         Tyler Florence


         Pinot Noir

1 1/4 lb Ground Beef
1/4 lb Sweet Italian sausage (1 large link)
1/2 can Spam, cubed (small)
1/2 Onion, chopped
1/2 Bell pepper, chopped
1 Egg
1 slice Bread, cubed
1 Tbsp Worcestershire sauce
1 tsp Curry powder
1/2 tsp Salt
Freshly Ground pepper
Equal parts of *shoyu & sugar

   Mix all ingredients except for the shoyu and sugar. Line a flat cookie sheet or 9 x 13 cake pan with heavy duty aluminum foil and mold meat loaf by hand into a rectangular or round loaf. Mix equal parts of shoyu and sugar and brush or rub a thin coating on top and sides of meat loaf. Bake in a 350° oven for approximately 70 minutes. Cooking the meat loaf on a cookie sheet instead of a loaf pan allows you to spread the teriyaki sauce on all sides, in addition to having the fat render out as it cooks.

  * Shoyu is a soy sauce made from soya beans and wheat.




For Red Onion Compote:

1/4 cup water
1/2 cup beer
1/4 cup brown sugar
1 red onion, sliced
Salt and freshly ground black pepper

For Meatloaf:

1 1/2 pounds ground beef
1/8 cup beer
1 tablespoon grill seasoning
1/3 cup red onion compote
1 egg
1/2 cup bread crumbs
1 tablespoon chopped garlic
1/4 cup ketchup, divided

For Red Onion Compote:

   In a medium saucepan add 1/4 cup water, beer, brown sugar, and red onion. Season with salt and pepper, to taste, and stir to combine. Bring to a boil then reduce to a simmer. Simmer, stirring occasionally for about 1/2 hour or until the mixture has thickened and has reduced to about 1 cup. Transfer to a bowl and set aside to cool completely.

For Meatloaf:

   Preheat oven to 375 degrees F.

   In a large bowl mix together the ground beef with all ingredients, except 2 tablespoons ketchup. Form ground beef into a loaf shape on a baking sheet. Brush top and sides with remaining ketchup. Bake for 1 hour. Transfer to a serving platter and serve.

Prep 5 min
Cook 1 hr 10 min
Total: 1 hr 15 min

         Sandra Lee


         Riesling or Chardonnay

1 pair pork tenderloins (about 1 1/2 to 2 pounds total)
salt and whole black pepper in a peppermill
1/4 cup turbinado (raw) sugar
1/4 cup bourbon
1/4 cup Dijon-style mustard

   Wash the tenderloins under cold running water; thoroughly pat them dry. Put them on a dish that will just hold them comfortably. Sprinkle the meat generously with salt and a few liberal grindings of black pepper.
   Dissolve the sugar in the bourbon and whisk in the mustard. Pour this over the pork, turning it until all sides are well coated; set aside for at least 30 minutes. Meanwhile, position a rack in the upper third of the oven and preheat the oven to 450°.
   Lift the pork from the glaze, allowing the excess to flow back into the dish. Place the pork in a close-fitting open roasting pan or casserole and put it into the upper third of the oven. Roast for 15 minutes, or until the mustard glaze begins to brown lightly.
   Reduce the heat to 400°, and roast, basting occasionaly with the reserved glaze, until the pork is just cooked through, or reaches an internal temperature of 160 to 165 degrees, about 45 minutes.
   Remove the pork frrom the oven and let rest for 10 minutes. Transfer it to a cutting board. Thinly slice the tenderloins across the grain, and transfer them to a warm platter. Return any accumulated juices to the roasting pan, stir until smooth and drizzle over the pork. Serve hot or at room temperature.

Serves 4

         Baltimore Sunpaper


         Pinot Grigio

1 qt. clams per person (steamers/no quahogs)
1/2 lb. sausages per person
1 hotdog per person
2 onions per person
2-3 small potatoes per person
1 can beer
hot pepper (crushed)
black pepper

   Wash clams very, very well. Let them soak for about 15/20 minutes and then rinse again. Place at bottom of pan. On top of that, put your scrubbed potatoes and onions (peeled). Almost cover with water (leave about an inch below the top onion). Add a can of beer, crushed hot pepper, a little bit of black pepper, and salt to taste.
   While that is coming to a boil, cut Chourico and put it in water with sausages and boil fat out (about 5 minutes). Drain them and put them on top of the Boil. Let it go about an hour; until the potatoes are just about done.
   On top of that, put your franks. Let them steam until the franks are split open.

         Joyce Powers / Claire Tremblay


         White Wines

8 ounces medium egg noodles
1 clove garlic, minced
1/2 cup finely chopped green onions
3 tablespoons butter or margarine
1/4 cup all-purpose flour
2 cups milk
2 cans tuna (approximately 7 ounces each), drained and flaked
1 cup frozen peas and carrots, thawed
salt and pepper
3 tablespoons bread crumbs
2 teaspoons tablespoon dried parsley flakes
2 tablespoon melted butter

   Cook noodles in salted water; drain and set aside. Sauté onions and garlic in butter until onions are tender. Add flour; blend until smooth. Add milk and cook, stirring constantly, until thickened and smooth. Add tuna, peas and carrots, and salt and pepper to taste; stir in noodles. Transfer tuna noodle mixture to a 1 1/2-quart casserole. Mix crumbs and dried parsley with melted butter; sprinkle over top of casserole. Bake at 350° for 15 to 20 minutes, or until heated through.

Serves 6 to 8

         Diana Rattray


         White Wines

1/2 cup chopped onion
1/2 cup chopped celery
1 clove garlic, minced
3 tablespoons shortening
1 16-ounce can tomatoes
1 8-ounce can tomato sauce
1 1/2 teasponns salt
1 tablespoon Worcestershire sauce
1/2 to 1 teaspoon chili powder
dash bottled hot pepper sauce
                  * * *
2 teaspoons cornstarch
12 ouncecs frozen shelled shrimp, thawed
1/2 cup chopped green pepper

   In skillet cook onion, celery and garlic in shortening till tender but not brown. Add tomatoes, tomato sauce, salt, sugar, Worchestershire sauce, chili powder, and hot pepper sauce. Simmer uncovered 45 minutes. Mix cornstarch with 1 tablespoon cold water; stir into sauce. Cook and stir till thickened and bubbly. Add shrimp and green pepper. Cover; simmer 5 minutes. Serve over rice.

Makes 6 servings


    Baked Beans
    Sauteed Portabella Mushrooms
    Grilled Portabellas
    Baked Potatoes
    Potato Salad
    Basic Potato Salad
    Mesa Grill Potato Salad
    Cornbread Chorizo Stuffing
    Andouille and Cornbread Stuffing
    Corn Bread



1 pound Navy white beans
1 large onion, peeled
1/2 pound pork sausage links
2 tablespoons molasses
1 teaspoon mustard - regular or powder
Water - to just cover beans

   Soak beans, covered with water, overnight. Drain this water. Fill pan with clean water. Rub beans under water with hands. Drain Water again. Put beans in collander and let water run over beans to just rinse off. Check for small stones mixed in with beans.
   Put beans in bean pot along with other ingredients and bake in 350° oven for 1 hour; drop to 300° and cook 3-4 hours.

  1 can of tomato sauce instead of mustard
  1/2 pound of bacon instead of pork sausage or Chourico
  1 large potato (cubed) instead of an onion

         Joyce Powers



1 lb. Sliced Portabella mushrooms
8 Tbl. Olive Oil
2 tsp. Old Bay seasoning
1 Large Red Pepper, sliced

   Pour olive oil into heavy saucepan on high heat.
   Add Old Bay seasoning, stir gently.
   After 1 minute, add sliced Portabellas and peppers, stir gently.
   Turn heat down to simmer and saute until tender.
   Serve alone or over cooked rice or pasta.

         Nuborn Mushroom Farms



3 to 4 large Portabella Mushrooms
1 1/2 cup olive oil
1/2 cup balsamic vinegar
1 tablespoon soy sauce
1 tablespoon sugar
1/4 cup crushed/chopped garlic
1/4 cup finely chopped fresh herbs such as basil, thyme, or oregano

   Cut the stems from the caps of Portabella mushrooms. Combine ingredients. Whisk well. Let marinade sit for 30 minutes, 1 hour for dry herbs. Prepare a charcoal grill or preheat broiler. Marinate the mushrooms 5-10 minutes, to taste. Remove mushrooms from marinade and place on the hot grill or in broiler. Grill on each side for about 2 minutes. Serve hot as a sandwich or as an entree.

Serves 1 to 4

         Baltimore Farmers Mkt.



Potatoes (waxy potatoes with yellow flesh are the best)
Extra Virgin Olive Oil
Coarse salt
milk - optional
butter - optional
pepper - optional
grated cheese - optional

   500° oven. Place on rack (no aluminum foil !) A small potato takes about 45 minutes; 1/2 lb - 1 hr 10 min; 3/4 lb - 1 hr 30 min. Cut in half. Loosen the flesh with a fork. Sprinkle with extra virgin olive oil & coarse salt.

   Or, cut 'em up; put on cookie sheet and put 'em back in oven for additional 20 minutes.

   Or, scoop out the middle; mash up and mix with butter (2 sticks for 4 potatoes), milk, salt & pepper. Stuff back into potato skins; top with grated cheese. Put into oven or broiler until cheese melts.

         David Rosengarten



Potato salad is best prepared from potatoes cooked in their jackets and peeled and marinated while still warm. The small red waxy potatoes hold their shape and don't crumble when sliced or diced, but medium-sized mature Idahos are also entirely satisfactory.

Prepare as described above:
  2 cups sliced boiled potatoes
Marinate in:
  1/2 cup heated French Dressing
Mix in gently with a wooden spoon, just before serving:
  1 tablespoon chopped parsley
  1 tablespoon chopped chives
  1 tablespoon finely grated onion

Serve tepid

4 Servings

         Joy of Cooking - Rombauer/Becker



Potato salad so good it will make you take your shoes off!!!

4 pounds Idaho potatoes
4 jumbo eggs, hard boiled
2 1/2 cups mayonnaise
4 green onions, finely chopped
3 stalks celery, finely chopped
1 tablespoon yellow mustard
1/2 teaspoon freshly ground white pepper
1 teaspoon kosher salt

   In a large pot, add potatoes and water to cover. Bring to a boil and cook until fork tender. Drain and cool. Peel cooked potatoes and cut into small chunks. Put in a very large serving bowl or container. Peel and finely chop hard boiled eggs and add to bowl. Add mayonnaise, green onions, celery, mustard, white pepper and salt. Mix until just combined. Cover and chill in the refrigerator for 3 hours before serving.

         Eric Warren



3 pounds new potatoes
Kosher salt
1 cup prepared mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons ancho chili powder
1/2 teaspoon cayenne powder
Freshly ground black pepper
3 scallions, white and green parts, chopped
1 large ripe beefsteak tomato, seeded and chopped
1 jalapeno, finely diced
1 medium red onion, halved and thinly sliced
4 cloves garlic, finely chopped
1/3 cup freshly chopped cilantro leaves

   Add the potatoes to a large pot and cover by 1-inch with cold water. Add 1 tablespoon of salt and bring to a boil over high heat. Cook until fork tender, 12 to 15 minutes and drain well. Let cool slightly then slice into 1/4-inch thick pieces and add to a large serving bowl.
   Stir together the remaining ingredients in a medium bowl. Pour the mixture over the warm potatoes and mix gently until combined, mashing the potatoes slightly. Season again with salt and pepper, to taste, before serving.

         Bobby Flay



Most supermarkets have at least one type of spiced sausage. If you don't have time to make cornbread, it usually is sold at BBQ restaurants and diners.

2 loaves cornbread, homemade or store-bought
4 tablespoons olive oil
1 tablespoon dried thyme
Salt and freshly ground pepper, to taste
1 1/2 pounds chorizo or andouille sausages, halved lengthwise and cut into 1/2-inch pieces
2 tablespoons unsalted butter
3 cups chopped red or yellow onions
6 ribs celery, chopped
1/2 cup defatted chicken broth

   Preheat the oven to 350°.
   Cut the cornbread into 1-inch cubes. (You should have about 12 cups.) Place the cubes in a large bowl and toss with 2 tablespoons olive oil and the thyme. Season with salt and pepper. Spread the cubes in 1 layer on 2 baking sheets; bake for 15 to 20 minutes or until lightly toasted, shaking the pans occasionally. Cool and return to the bowl.
   Meanwhile, cook the chorizo in a non-stick skillet over medium-high heat until browned. Using a slotted spoon, remove the chorizo and add to the bowl of cornbread, discarding any fat.
   Place remaining olive oil and butter in a heavy saucepan. Wilt the onions and celery over medium-low heat for 15 to 20 minutes, stirring occasionally. Carefully fold into the cornbread using a rubber spatula.
   Slowly drizzle in the broth until the stuffing is moist to your liking. Season with salt and pepper.
   Cook the stuffing in a loosely covered, ovenproof dish at 350° for 20 to 25 minutes.

Makes 16 cups of stuffing

         Parade Magazine



Bruce Aidells, founder of Aidells Sausage Company, says "Stuffing was the most important part of my family's holiday menu. The turkey was always overcooked, but the stuffing was moist and delicious. We usually had two, sometimes three stuffings, but I leaned toward the kind with sausage. It was meaty and spicy, just like this one."

2 tablespoons (1/4 stick) butter
1 pound andouille sausages,* cut into 1/3-inch pieces
1 12-ounce package breakfast-style bulk sausage
3 cups chopped onions
2 cups chopped celery
2 cups chopped red bell peppers
1 cup chopped green onions
2 teaspoons chopped fresh thyme
1 teaspoon hot pepper sauce
1 teaspoon dried rubbed sage
12 ounces dry corn bread stuffing mix
1 1/2 cups (about) canned low-salt chicken broth

   Melt butter in heavy large skillet over medium-high heat. Add all sausages and cook until brown and cooked through, breaking up bulk sausage with back of fork, about 5 minutes. Add onions, celery and red bell peppers. Cover and cook until vegetables are tender, stirring occasionally, about 12 minutes. Stir in green onions, thyme, hot pepper sauce and sage. Transfer sausage mixture to large bowl. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir stuffing mix into sausage mixture. Season with salt and pepper.
To bake stuffing in turkey: Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.
To bake stuffing in baking dish: Preheat oven to 350°. Generously butter 15x10x2-inch, 13x9x2-inch or 8-inch square glass or ceramic baking dish. Add enough broth to stuffing to moisten (about 3/4 to 1 1/2 cups.) Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer.

*Smoked pork-and-beef sausages that are sold at specialty foods stores. Smoked bratwurst, kielbasa or smoked Hungarian sausages can be substituted.

Makes 10 to 12 servings

         Bruce Aidells



1 cup yellow cornmeal
1 cup sifted flour
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
1/4 cup soft shortening
1 cup milk
1 egg - beaten
2 tablespoons butter

   Preheat oven to 425°.
   Combine cornmeal, flour, sugar, baking powder and salt in a bowl. Cut in shortening. Mix milk and egg together and add to dry ingredients with a few swift strokes.
   Over medium-hot flame, melt butter in a 9-inch cast-iron skillet, cooking until it just starts to brown.
   Pour batter into skillet. Bake in oven until golden brown, about 20-25 minutes.




Characteristics: high acidity and distinctive floral, citrus, peach and mineral accents
Food Match: Chinese Food, Pork, Smoked Salmon
[PEE-no GREE-zho]
Characteristics: soft, gently perfumed and has more color than most whites; oak, vanilla, smoke, mineral, and butter flavoring as well as flavors of citrus, pine, nuts, and a mild floral
Food Match: Seafood, Shell Fish, Chicken
Characteristics: bold, ripe, rich and intense fruit flavors of apple, fig, melon, pear, peach, pineapple, lemon and grapefruit, along with spice, honey, butter, butterscotch and hazelnut flavors
Food Match: Fish, Pork, Poultry, Soft Cheese
[PEE-no NWA]
Characteristics: black cherry, spice, raspberry and currant flavors
Food Match: Lamb, Veal, Meatloaf, Game, Salmon, Soft Cheese
Characteristics: softer and fruitier than cabernet sauvignon, yet displays many of the same aromas and flavors – black cherry, currant, cedar, and green olive – along with mint, tobacco and tea-leaf tones
Food Match: Beef Stew, Hard Cheese, Turkey, Duck, Lamb
[cab-er-NAY SO-vin-yon]
Characteristics: currant, plum, black cherry and spice
Food Match: Red Meats, Pasta, BBQ, Chicken, Brie

Characteristics: fresh and subtle fruit notes, a delicate malt sweetness and balanced bitterness for a clean, snappy finish
Food Match: All of the above!
Characteristics: rich nutty aroma, with a gentle hint of caramel malt sweetness
Food Match: grilled, barbecued and German-style foods, rich chocolates and full-flavored cheeses

    Bourbon Balls



1 (16 oz.) package semi-sweet chocolate morsels
3 Tbls. Lite corn syrup
1/2 cup Bourbon
2 1/2 cups Vanilla Wafer crumbs
1/2 cup sifted Confectionary Sugar
1 cup finely chopped nuts
granulated sugar

   Melt morsels over hot water (not boiling) in double boiler. Once melted, stir and remove from heat. Add corn syrup. Add Bourbon. Mix all dry Ingredients (wafers, nuts & confectionary sugar). Put into chocolate. Let stand for 30 minutes. Form into balls. Roll in granulated sugar. Put in container for several days.

         Joyce Powers

  Cover unshelled eggs with cold water. Put the pan over medium heat and bring the water to the boiling point. Lower heat to a simmer. Your time will depend on how large and how cold your eggs are. Right out of the refrigerator, they will require at least 2 minutes more. After the heat is reduced, eggs will be hard-cooked in 10 to 15 minutes.
  Hard-cooked eggs should be plunged into cold water at once to arrest further cooking and to prevent the yolks from discoloring.
  Temperature in the preheated oven should reach 350° - no more. The unskinned fish and lightly greased fish is set in an amply large baking dish on an oiled rack high enough to clear not only the juices the fish itself may yield, but also those which may accumulate if it is basted; and the dish is placed a little higher than the oven center. Firmer-fleshed fish will, of course, require longer baking, as will stuffed fish. Try to turn your fish only once, if at all, and if necessary with two spatulas, to minimize the risk of its breaking apart.
  To test a fish for doneness, you may insert a thermometer at an angle into the thickest portion of the flesh. Fish should be edible when the internal heat reaches 140°. A reliable yardstick is the disappearance of translucency: a fish is done when it flakes easily.

© 2005 all rights reserved

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