Foods Recipes

2 oz Wine

5 oz Lemon-lime soft drink (e.g.,

-7-UP, Sprite, Slice) Ice cubes (opt.) Mix wine and soft drink. Pour into 8 oz glass. Add ice. (750 ml wine to 2 liter soft drink = 8 wine coolers you buy.) This recipe makes wine coolers very similar to the ones you buy. I usually use a cheap wine with lots of berry flavor. Posted on Port of Call BBS 2194 by DIRK HOWARD on 02/27/92 Food & Wine RT [*] Category 9, Topic 18 Message 43 Wed Mar 04, 1992 C.SVITEK [Cathy] (Forwarded) MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

3 c Vanilla wafer crumbs

1/2 c Finely chopped pecans

1/2 c Unsweetened cocoa

2 c Confectioner's sugar

1/2 c Bourbon

3 tb Light corn syrup

Salt, if desired 1. Blend together the crumbs, nuts, cocoa, 1 cup confectioner's

sugar, Bourbon, corn syrup, and a dash of salt. Form into small balls the size of walnuts. 2. Roll each ball in the remaining 1 cup confectioner's sugar and

place on a cookie sheet. Chill in the refrigerator for several hours or overnight. Note: It is traditional in the South to use Bourbon, but rye may also be used. This confection -- or at least a version of it -- was an early Southern version of those chocolate truffles that became the rage for chocolate lovers during the 1980s in this country. The whiskey balls are made, of course, with cocoa rather than chocolate. ~From Craig Claiborne's "Southern Cooking" ~Lovingly hacked in for the FIDO Cooking Echo by Wesley Pitts, the Bourbon Cowboy.

1/4 c Butter or margarine

1/4 c All-purpose flour

1/2 t Salt

1/4 t Ground pepper

1/4 t Dry mustard

1/4 t Worcesershire sauce

1 c Milk

1/2 c Medium white wine

2 c Shredded Cheddar cheese

4 Slices toast

Melt butter in 2-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Gradually stir wine into sauce mixture; stir in cheese. Heat over low heat, stirring constantly, until cheese is melted. Serve over toast. Sprinkle with paprika if desired.

1 pk Frozen caulifrower(10oz)

1 Cucumber,pared and sliced

1 Tomato,cut into wedges

1/3 c Vegetable oil

1/4 c Dry white wine

2 T Lemon juice

1/2 t Salt

1/4 t Ground pepper

1/8 t Garlic salt

6 Lettuce cups

Cook cauliflower as directed on package; drain and refrigerate until chilled. Place cauliflower, cucumber and tomato in bowl. Mix oil, wine, lemon juice, salt, pepper and garlic salt; pour over vegetables. Cover and refrigerate, stirring occasionally, at least 12 hours but no longer than 24 hours. Serve in lettuce cups.

---------------------------------BILLS20086--------------------------------- 1/2 c Dried apricots

4 tb Water; boiling

4 tb Orange juice

2 tb Bourbon

1 1/2 ts Orange peel; minced

1/4 ts Ground ginger

2 tb Unsalted butter

12 oz Veal scallops; thin

1 Green onion; minced

Salt & pepper to taste Combine apricots and boiling water in small bowl; let stand 10 minutes. Add orange juice, bourbon, orange peel and ginger; stir to blend. (Can be made 3 hours ahead. Cover; let stand at room temperature.) Melt butter in heavy

skillet over medium-high heat. Season veal with salt and pepper. Add veal to skillet and saute until brown and just cooked through, about 2 minutes per side. Using tongs, transfer veal to plates. Add apricot mixture to skillet and cook until mixture thickens, scraping up any browned bits, about 1 minute. Mix in green onion. Seasone compote with salt and pepper. Spoon over veal and serve. NOTE: Dried cranberries can be used in place of dried apricots.