1 (16 ounce) package frozen whole green beans, thawed
4 slices bacon
1/2 medium onion, chopped
1/2 red bell pepper, seeded and diced
1/4 cup dry white wine or vermouth
1/4 cup milk
2 tablespoons butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon soy sauce
salt and pepper to taste
1/2 cup shredded mozzarella cheese
1/2 cup canned French fried onions

Directions

Preheat the oven to 325 degrees F (165 degrees C).

Fry bacon in a skillet over medium-high heat until crisp. Drain on paper towels, crumble, and set aside. Drain most of the bacon grease from the pan, and place over medium heat. Add the onions and bell pepper; cook and stir until tender. Stir in the wine, scraping all of the bits of bacon from the bottom of the pan.

Mix in the butter, milk, soup, and soy sauce. Season with salt and pepper. Stir in the green beans and bacon until evenly coated. Fold in cheese, then transfer to a 9×13 inch baking dish. Sprinkle with French fried onions.

Bake uncovered for 25 minutes in the preheated oven, until heated through, and sauce is bubbly.

4 tablespoons butter
1 onion, sliced
1/2 teaspoon dried thyme
5 (10.5 ounce) cans beef consomme
6 bay leaves
1/2 cup white wine (optional)
1 French baguette, cut into 1/2 inch slices
2 cups shredded mozzarella cheese

Directions

Preheat oven to 375 degrees F (190 degrees C).

Melt the butter in a large skillet over medium high heat. Place the onion in the butter and saute for 5 to 10 minutes, or until tender. Stir in the thyme and remove from heat.

In a large pot over high heat, combine the consomme, bay leaves and white wine, if desired. Bring to a boil, reduce heat to low, stir in the sauteed onions and allow to heat through, about 10 to 15 minutes.

Ladle soup into 4 individual oven-safe bowls, filling each about 3/4 of the way. Top each bowl with 2 slices of baguette bread and then cover each with the cheese.

Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly.

1 (5 pound) bone-in beef rib roast
8 cloves garlic, quartered
3/4 teaspoon salt
1 teaspoon freshly ground black pepper

2 cups eggs
2 cups milk
1 pinch salt
2 cups all-purpose flour
1/2 cup pan drippings from prime rib

1/2 cup white wine
2 cups beef stock

Directions

Place the roast bone-side down in a roasting pan, and use a sharp paring knife to poke 24 small holes 1 inch deep all over the roast. Stuff each hole with a sliver of garlic. Sprinkle with 3/4 teaspoon salt, and LOTS of black pepper. Allow the roast to stand at room temperature for 2 hours. This will take the chill off and allow the meat to cook more evenly.

Meanwhile, beat together the eggs and milk with a pinch of salt until smooth. Stir in flour until smooth. Cover the Yorkshire pudding batter, and place in the refrigerator.

Preheat oven to 450 degrees F (230 degrees C).

Cook the roast in the preheated oven for 30 minutes, then lower the heat to 350 degrees F (175 degrees C), and continue roasting until a meat thermometer inserted in the center of the meat reaches 140 degrees F (60 degrees C), about 1 hour.

When the roast is done, remove it from the roasting pan, cover with aluminum foil, and let rest in a warm spot while you make the Yorkshire pudding. Measure out 1/2 cup of the beef fat, and divide among 12 muffin tins; pour off the remaining fat, but save the roasting pan to make the jus.

Place the grease-filled muffin tins into the oven, and turn the temperature up to 425 degrees F (220 degrees C). Let the muffin tins preheat for 10 minutes, then fill 3/4 full with the refrigerated batter, and return to the oven. Bake 20 to 25 minutes until the puddings have risen tall and are golden brown.

While the Yorkshire puddings are baking, place the roasting pan on the stove over medium-high heat. Stir in the wine, and bring to a simmer while scraping to dissolve the pan drippings;

2 (8 ounce) beef sirloin steaks
1 tablespoon butter
1/4 cup brandy
1 onion, minced
1 clove garlic, minced
1/2 cup red wine
2 tablespoons steak sauce
1 dash Worcestershire sauce
salt and pepper to taste
1/2 (4 ounce) package button mushrooms, sliced
1/2 cup Dijon mustard, divided
1 cup heavy cream

Directions

Place the steaks between two sheets of plastic wrap; pound with a kitchen mallet to tenderize.

Melt the butter in a skillet over medium-high heat, and heat until it begins to smoke. Cook the steaks for 1 to 2 minutes on each side until they have browned. Pour brandy over steaks and carefully ignite. Once the flames burn off, remove steaks from the pan and set aside.

Cook the onion and garlic in the same skillet over medium heat until they soften. Stir in the red wine, steak sauce, Worcestershire sauce, salt, and pepper; mix well. Mix in the mushrooms, stir, and cook for about 5 minutes.

Meanwhile, coat one side of each of the steaks with 2 tablespoons of the Dijon mustard. Gently lay them on top of the sauce in the skillet, mustard-side down. Spread 2 tablespoons on top of the steaks. Cook 2 to 3 minutes per side. Remove the steaks from the sauce, and keep warm.

Stir the cream in to the mushroom sauce and bring to a gentle simmer. Reduce heat to medium-low, return the steaks to the sauce, and simmer for 1 minute more before serving.

4 skinless, boneless chicken breast halves
2 teaspoons prepared mustard
1/4 teaspoon lemon juice
1 pinch ground black pepper
1/4 cup wine vinegar
1/2 cup sour cream
1/2 teaspoon celery salt
1/2 cup shredded Cheddar cheese

Directions

Place chicken breasts in a 9×13 inch baking dish. Combine the mustard, lemon and ground black pepper, mix together, and brush the mixture on the chicken until each breast is well coated.

In a small bowl, mix together the vinegar, sour cream and celery salt and whisk all together until creamy. Pour this mixture over the coated chicken, covering the chicken as evenly as possible. Set aside any remaining sour cream mixture. Cover the chicken dish, put in the refrigerator and marinate for 6 to 8 hours.

TO BAKE: Preheat oven to 375 degrees F (190 degrees C). Remove chicken to a clean 9×13 inch baking dish. Cover and bake chicken in preheated oven for 45 minutes or so (depends on the size of the chicken breasts), until the chicken is well done and the juices run clear. While baking, brush occasionally with the remaining sour cream mixture. Remove cover for the last 5 minutes of baking and sprinkle with Cheddar cheese, if desired.

TO GRILL: Grill on an open grill until tender and well done, turning occasionally. When the chicken is almost done, brush on the remaining sour cream mixture until the chicken is well browned.

While chicken is still hot, sprinkle 1/2 cup of shredded Cheddar cheese over the top and wait for about 1 minute for the cheese to melt; then serve.

1/2 cup Hellmann’s(r) or Best Foods(r) Light Mayonnaise
2 teaspoons rice wine vinegar or white wine vinegar
1 teaspoon soy sauce
1 teaspoon honey
1/4 teaspoon ground ginger
Pinch salt
1 tablespoon orange juice
4 (5 ounce) boneless skinless chicken breast halves
6 cups torn romaine lettuce leaves
1 small bunch watercress (optional)
4 ounces snow peas (optional)
2 oranges, peeled and sectioned (optional)

Directions

In small bowl, combine Hellmann’s(r) or Best Foods(r) Light Mayonnaise, vinegar, soy sauce, honey, ginger and salt. Reserve 1/4 cup mayonnaise mixture for grilling. Stir orange juice into remaining mayonnaise mixture; reserve for greens.

Grill or broil chicken, brushing with reserved 1/4 cup mayonnaise mixture, 12 minutes or until chicken is thoroughly cooked, turning once.

In large bowl, toss lettuce and watercress with reserved orange juice mixture. To serve, arrange sliced chicken over greens, then top with snow peas and oranges.

2 acorn squash, halved and seeded
1/2 cup brown sugar
1/2 cup white sugar
3/4 cup water
1 (12 ounce) package cranberries
1/2 cup port wine

Directions

Preheat oven to 400 degrees F (200 degrees C).

On a medium baking sheet, place the squash halves cut side up. Bake in the preheated oven 30 minutes, or until tender.

In a medium saucepan, mix the brown sugar, white sugar and water. Bring to a boil, reduce heat and simmer 10 minutes.

Mix the cranberries and port into the saucepan. Cook until the cranberriess begin to burst, about 5 minutes. Spoon the cranberries into the squash halves and serve.

1/2 cup rice vinegar
2 tablespoons red wine vinegar
2 tablespoons honey
1 tablespoon sesame oil
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dry mustard powder
3 cloves garlic, pressed
salt and pepper to taste
1 cup vegetable oil

Directions

Whisk together the rice vinegar, red wine vinegar, honey, sesame oil, rosemary, basil, marjoram, mustard, garlic, salt, and pepper in a bowl until evenly combined. Whisk in the vegetable oil, then pour into a vinaigrette shaker; refrigerate overnight before using to blend the flavors. Shake to mix before pouring.

8 slices bacon, chopped
1 sweet onion, finely chopped
1 pound chicken livers, rinsed and trimmed
1 1/2 cups Burgundy or other dry red wine
1/4 cup chopped pitted green olives

Directions

Fry the bacon in a large skillet over medium heat until almost crisp. Remove bacon from the pan and drain on paper towels. Drain off grease from the skillet, leaving a thin coating on the bottom.

Using the same skillet, add the onions; cook and stir over medium heat until tender, about 5 minutes. Stir in the chicken livers, quickly browning them on the outside. Pour in the wine, adding more if needed to cover the chicken livers. Stir in the olives. Cover, and simmer for 20 minutes. Just before serving, stir in the bacon.

2 pounds boneless sirloin steak(1 inch thick)
1/2 cup cider or red wine vinegar
1/4 cup olive or vegetable oil
1/4 cup soy sauce
6 cups cubed cooked potatoes
1 cup diced green pepper
1/3 cup chopped green onions
1/4 cup minced fresh parsley
1/2 cup Caesar salad dressing
Lettuce Leaves

Directions

Place steak in a large resealable plastic bag or shallow glass container. Combine vinegar, oil and soy sauce; pour over the steak. Cover and refrigerate for 1 hour or overnight. drain, discarding marinade. Grill or broil steak for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Slice into thin strips across the grain and place in a bowl. Add potatoes, green pepper, onions, parsley and dressing; toss to coat. Serve on lettuce if desired.