Type what you have

Ingredients

• ✓ wine
• ginger ale

Instructions

1. 1 Pour wine into an ice cube tray and freeze until solid.
2. 2 When cubes are frozen, plop 1 or 2 into a glass of ginger ale. Allow to sit for about 5 minutes so the cubes melt a little; stir.

By Erin

Ingredients

• ✓ wine
• lemon juice
• pectin
• white sugar

Instructions

1. 1 Combine wine, lemon juice, and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.
2. 2 Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath.

By Juanita

Ingredients

• ✓ wine
• strawberry gelatin
• fruit cocktail
• sponge cake
• vanilla pudding mix
• whipped topping

Instructions

1. 1 In a large glass bowl, combine the gelatin and 2 cups boiling water. Mix until dissolved.
2. 2 Mix together the wine, reserved fruit cocktail syrup and enough cold water to equal 1 3/4 cups. Add to gelatin and mix well.
3. 3 Add cubed cake and fruit to mixture; stir and refrigerate 4 to 5 hours.
4. 4 Prepare custard according to packaging to equal 2 cups. Pour over gelatin mixture and refrigerate. Top with whipped topping before serving.

By Sheila Wadden

Ingredients

• ✓ wine
• soy sauce
• olive oil
• brown sugar
• ginger root
• garlic
• black pepper
• beef flank steak

Instructions

1. 1 In a large resealable plastic bag, mix the wine, soy sauce, olive oil, brown sugar, ginger, garlic, and pepper. Place steak in the bag, seal, and refrigerate 8 hours, or overnight.
2. 2 Preheat an outdoor grill for medium-high heat.
3. 3 Remove steaks from the bag, and discard marinade. Place steaks on the grill and cook 6 to 8 minutes per side, to your desired degree of doneness. The internal temperature should be at least 145 degrees F (63 degrees C) for rare. Allow the steaks to sit about 5 minutes before slicing against the grain, and serving.

By KENT SULLIVAN

Ingredients

• ✓ wine
• steelhead trout
• olive oil
• garlic
• rosemary
• sugar-based curing mixture
• water
• black pepper
• alder wood chip
• water

Instructions

1. 1 Rinse the fish fillets and place them in a shallow glass baking dish. Drizzle olive oil over the fish and season with garlic and rosemary. Rub the seasonings into the fish. Cover and refrigerate overnight.
2. 2 Dissolve the curing salt in the water and pour into the dish with the fish. Let it marinate for 15 minutes per half inch of thickness.
3. 3 Meanwhile, prepare your smoker for a four hour slow burn using charcoal. The temperature should be at 150 degrees F (65 degrees C) before you get started.
4. 4 Remove the fish from the brine and discard leftover liquid. Place each piece of fish onto a small piece of aluminum foil - just big enough to hold the fillet, and season with pepper to taste. Place them on the rack in the smoker. Sprinkle a handful of the soaked wood chips over the coals or place in a heat box. Cover and allow fish to smoke for 2 hours, adding more wood chips as needed.
5. 5 Increase the heat in the smoker (add more charcoal) to 200 degrees F (95 degrees C) and let the fish smoke until the internal temperature of the fillets reaches 165 degrees F (72 degrees C). Remove from the smoker and let rest for 20 minutes before serving.

By SHADOWS1

Ingredients

• ✓ wine
• shortening
• margarine
• white sugar
• egg
• anise extract
• vanilla extract
• all-purpose flour
• salt
• baking powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix together shortening, margarine and sugar with a mixture until well blended. Mix in the rest of the ingredients until smooth.
3. 3 Roll out on a floured board to 1/2 or 1/4 inch thickness.
4. 4 Cut into desired shapes and place on baking sheets. Bake until golden brown, about 10 - 12 minutes. Garnish as desired or leave plain.

By Christine J Crabtree

Ingredients

• ✓ wine
• toothpick
• cinnamon
• garlic
• tomato sauce
• olive oil
• butter
• black pepper
• salt
• marjoram
• lemon zest
• egg
• parsley
• bread crumb
• ground lamb
• shallot
• butter

Instructions

1. 1 Melt the 1 tablespoon butter in a skillet over medium heat. Cook and stir the shallots in the skillet until tender. Transfer to a large bowl.
2. 2 Mix lamb, bread crumbs, parsley, egg, and lemon zest into the bowl with the shallots. Season with marjoram, salt, and pepper. Let stand 1 hour in the refrigerator.
3. 3 Melt 1/2 cup butter and heat olive oil in a skillet over medium-high heat. Form the lamb mixture into small meatballs, and cook in the skillet in batches until evenly brown. Do not drain skillet. Drain meatballs on paper towels, and place in a serving dish.
4. 4 Mix tomato sauce, wine, garlic, and cinnamon into the skillet. Cook and stir until well blended and heated through. Drizzle over the meatballs in the dish. Serve with toothpicks.

By Kathy Bezemes Walstrom

Ingredients

• ✓ wine
• pork shoulder
• brown sugar
• seasoning salt
• red pepper
• cajun seasoning
• onion powder
• salt
• garlic powder
• white vinegar
• salad dressing
• molasses
• worcestershire sauce
• apple juice
• corn syrup
• soy sauce
• onion
• garlic

Instructions

1. 1 In a large bowl, mix garlic, onion, soy sauce, corn syrup, apple juice, Worcestershire sauce, molasses, wine, Italian-style salad dressing, distilled white vinegar, garlic powder, salt, onion powder, Cajun seasoning, crushed red pepper, seasoning salt and brown sugar.
2. 2 Score pork shoulder 1/8 to 1/4 inch deep. Place in the bowl with the marinade mixture. Marinate at least 4 hours in the refrigerator.
3. 3 Preheat an outdoor grill for medium high heat and lightly oil grate.
4. 4 Cook marinated pork shoulder on the prepared grill 3 hours, or until the internal temperature has reach a minimum of 165 degrees F (75 degrees C). Marinate frequently with the mixture while grilling.

By Genn C.