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Hot Apple Wine
(Makes about 7 Cups)

Ingredients:

  • 3 Cups cider (or 2 Cups apple juice and 1 Cup ginger ale)
  • 1/4 Cup sugar
  • 3 inches stick cinnamon
  • 6 whole cloves
  • Peel of 1/4 lemon, cut in strips
  • Bottle of dry white wine
  • 2 Tbsp lemon juice

Directions:

In a heave saucepan, combine the apple cider, sugar, cinnamon, cloves and lemon peel. Bring to a boil, stirring until the sugar is dissolved. Simmer uncovered for 15 minutes.

Strain to remove the spices and lemon peel. Add the wine and lemon juice. Heat through, but do not boil.

Serve in preheated mugs.

Italian Salad
(Serves 4)

Ingredients:

  • 3 chicken breasts, skinned and boned
  • Salt and pepper
  • 1 Tbsp olive oil

Sauce:

  • 1 Tbsp freshly chopped basil
  • 1 large clove garlic 5
  • 0 g (1-1/2 oz) mayonnaise
  • 1 dl (1/2 Cup) sour cream
  • Good pinch Cayenne pepper
  • Salt and black pepper
  • 1 small iceberg lettuce
  • 1 bunch watercress
  • 2 Tbsp olive oil
  • Freshly grated parmesan cheese

Directions:

Make sauce first and set aside to develop the flavors before you pour it over everything. Chop basil and finely mince the garlic. Fold in the mayonnaise and sour cream; season with cayenne pepper, salt and black pepper. Season the chicken breasts with salt and pepper. In a skillet, add the olive oil and cook the chicken breasts until tender - about 10-15 minutes. Set aside to cool. Shred the lettuce and place in a large bowl or four individual bowls. Slice the chicken julienne and place the chicken in either the large bowl or individual bowls on the lettuce together with the watercress and grated parmesan. Spoon the sauce over everything as shown.

Serve with Italian or French bread.

Barbecued Jumbo Shrimp Seafood Recipe
(Serves 4)

Ingredients:

  • 10-16 oz or 5 large shrimp per person
  • 1 Tbsp sesame seed oil (or olive oil)
  • 4 wooden skewers
  • 8-10 oz rice or egg noodles
  • 1/4 head iceberg lettuce
  • 1/2 fresh, ripe mango

Dressing:

  • 1-1/2 Tbsp sesame oil (or olive oil)
  • grated rind of a lime or lemon
  • 1 large clove garlic
  • salt and pepper to taste
  • 2 Tbsp cashew nuts (optional)

Directions:

Prepare the noodles according to the directions on the package. Mix the noodles with a little sesame oil a little lemon juice, a dash of soy sauce and fresh herbs if you have some e.g. oregano, spring onions, parsley. Shred the lettuce; peel, remove stone and cut half the mango in thin slices. Mix the dressing and season with salt and pepper. Pour over the lettuce and mix. Peel the shrimp and skewer about five shrimp. Brush the shrimp with sesame oil and barbecue quickly (about 1-2 minutes on each side or until the shrimp turn opaque). Serve on a bed of salad with noodles.

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