1 stick (4 oz) unsalted butter 
2 medium onions, chopped 
1 celery rib, finely chopped 
3 garlic cloves, minced 
1 1/2 tsp minced jalapeno pepper 
2 tbs flour 
1 can (14 oz) italian peeled tomatoes, chopped, juices reserved 
1 tbs sweet paprika 
1/2 tsp freshly ground black pepper 
1/2 tsp salt 
Pinch of cayenne pepper 
2 pounds medium shrimp, shelled & deveined 
4 scallions, chopped 
1/2 cup chopped parsley 
Cooked white rice for serving 

In a heavy nonreactive 14-inch skillet, melt the butter.  Add the onions and celery and cook over moderate heat until translucent, about 5 minutes.  Add the garlic and jalapeno and cook for 2 minutes.  Add the flour and cook, stirring constantly, for 5 minutes. 

Stir in the tomatoes and their juice, the paprika, salt, black pepper and cayenne.  Bring to a simmer, cover and cook for 5 minutes.  Add the shrimp and stir until they curl and turn pink, 2 to 3 minutes.  Stir in the scallions and parsley and serve over rice. 

Suggested wine: 

Shrimp indicates a white wine; tomato sauce calls for a crisp one to match, and the scallions and parsley require an equally herbaceous example.  All of which narrows the likely good partners to crisp Sauvignon Blancs.  Kenwood makes a particularly nice one. 

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1 pound ground beef* 
1 medium onion, chopped 
1 small bell pepper, chopped 
1 can (16 oz) pinto or kidney beans, rinsed and drained 
1 can (15 oz) black beans, rinsed and drained 
1 jar (approximately 16 oz) salsa (hot, med. or mild) 
1 small can diced chilies (or diced Jalepenos if you like it HOT) 
½ cup water 
½ tsp. ground cumin 
Salt and pepper to taste 
1 cup shredded cheddar cheese 
1 cup shredded Monterey Jack cheese 
1 pkg. Flour tortillas (6 or 7 inches) 

In large skillet, cook beef, onion and green pepper until beef is browned.  Drain.  Add 
remaining ingredients except cheese and tortillas.  Cover and simmer for about 10 
minutes. 

Combine cheeses. 

In a large casserole dish**, layer meat mixture, tortillas and cheese, repeating layers 
until all the meat mixture and cheese is used up.  The number of layers will depend 
on the size and shape of your casserole dish, but try to get at least 3 layers. 

Cover tightly and cook in 350-degree oven for about 1 hour or until heated through. 

Makes 4 – 6 servings. 

* For a veggie version, omit meat and double amount of kidney beans. 

** This can also be prepared in a slow cooker or crock pot.  Cook on low heat for 
about 4 hours. 

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1 sm onion, sliced 
dry white wine 
1/2 ea. red and yellow bell peppers, sliced 
2 cloves garlic, minced 
salt 
Balsamic vinegar 
fresh thyme 
black pepper 
2 Swordfish steaks * 
cayenne pepper 

Saute onions in large skillet in olive oil until limp.  Add 3 tbs wine.  Cook until golden.  Add peppers, garlic, a pinch of salt, and more oil if necessary.  Cook until peppers are very tender.  Add 3 tbs more wine and cook approximately 5 more minutes over med heat.  Stir in 1 tbs vinegar, season with thyme and black pepper to taste.  Transfer to baking dish. 

Brown fish steaks in skillet.  Season with salt, pepper and cayenne.  Transfer to baking dish and arrange peppers around and over fish.  Add more wine (appx 1/2 cup).  Cover tightly with foil and bake at 450 degrees F. until fish is cooked, about 12 minutes. 

* Halibut or other fish can be substituted as desired 

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1 Roasting Chicken 
1 jar (4-6 oz) ready-made Pesto 

Preheat oven to 450 degrees F.  Spread pesto under and over chicken skin, reserving 1 tbs pesto for gravy if desired.  Roast for 15 minutes then reduce temperature to 375 degrees F. and continue cooking for approximately 1 hr 15 min. 

Can be served with Pesto Gravy (below) if desired. 
 
Pesto Gravy 

Degreased pan juices from chicken 
3 tbs dry white wine 
canned chicken broth 
2 tbs flour 
1 tbs pesto 
3 tbs cream 

Pour pan juices into measuring cup.  Add wine to pan and bring to boil scraping pan.  Add to juices in measuring cup.  Add enough chicken broth to measure one cup.  Pour into saucepan.  Combine flour and 2 tbs juices, then add to saucepan.  Cook to desired consistency.  Stir in pesto and cream. 

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2 cloves garlic, minced 
1/2 onion, chopped 
1 zucchini, sliced 
1 can (14. oz) cut tomatoes, drained 
1 tbs butter 
2 - 3 tbs flour 
1/4 cup wine, red or white 
Cooked pasta* 
Ricotta cheese 

Sauté onion and garlic in small amount of olive oil.  Add zucchini and cook until tender.  Add butter and flour and stir until it forms a slight paste.  Add tomatoes and wine. Stir until slightly thickened, adding more wine if necessary. 

Layer pasta, zucchini mixture and ricotta cheese in casserole dish.  Bake in 325 degree F. oven until heated through, approximately 1/2 hour. 

* almost any kind,  ziti, rotelle, shells, mastacciolli, etc. 

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3/4 1b stewing beef, cubed 
1 (1 lb, 12 oz) can tomatos, chopped 
3/4 cups celery, sliced 
1 medium onion, chopped 
1 tsp dried basil leaves 
1/4 tsp pepper 
2 tsp sugar 
1/2 tsp oregano 
2 garlic cloves, minced 
1/2 cup red wine 
6 oz pasta shells 

Combine all ingredients, except pasta, in large pot.  Bring to boil over medium-high heat.  Reduce heat and simmer about 1 hour, until meat is tender. 

Add pasta and simmer another 8 - 10 minutes until shells are done, adding additional liquid if needed. 

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Marinating Time: 1 to 2 hours 
Preparation and Cooking Time: 30 minutes 

3 pounds skinned halibut fillets, cut 3/4 inch thick (can use other firm, white fish in place of halibut) 
1 bottle dry white wine such as chablis (for the fish, not the cook!!!) 

Topping: 
1/2 cup mayonnaise (can use low fat) 
1/2 cup coarsely chopped tomatoes 
6 Tbl coarsely chopped onion 
2 Tbl apple cider vinegar 
2 Tbl cooking oil 
4 fresh parsley sprigs, washed and dried 
3 or 4 sprigs fresh dill (not entire stalks... just sprigs!) 
2 Tbl lemon juice 
dash cayenne pepper (leave out if you are a la-la) 
dash or two black pepper 
1-1/2 cups sour cream (can use low fat) 
2 to 2-1/2 cups dry sourdough French bread crumbs (or just use Progresso canned crumbs like I do!) 
paprika 

Preparation: 

Place halibut pieces in a deep bowl and add white wine to cover.  Cover bowl and refrigerate for 1 or 2 hours. 

Prepare topping:  Puree mayonnaise, tomatoes, onion, vinegar, oil,  parsley, dill, lemon juice and  pepper(s) in a blender or food processor.  Transfer to a small bowl and fold in sour cream.  Cover and refrigerate until ready to use. 

Preheat oven to 500 degrees F.  Lightly oil a cookie sheet or two 13x9 inch glass baking dishes. 

Drain halibut and pat dry with paper towels.  (If you are really feeling stressed, you can go ahead and drink the wine now.)  Roll each piece in bread crumbs to coat and place in baking pan(s), keeping pieces right next to each other. 

Spread topping evenly over the fish.  Lightly dust with paprika. Bake for 10 to 15 minutes, or until fish flakes easily and topping is golden brown.  Transfer to a serving dish and serve at once. 

Makes 8 servings  (note - this recipe can be doubled or halved easily depending on how many people you are feeding) 

Another note:  Topping can be made a day ahead and refrigerated - also makes a nice dip for vegies. 

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1 cup sour cream 
1/3 cup mayonnaise 
2 lb halibut fillets 
salt 
1 small jar artichoke hearts, drained and chopped 
1 4-oz can mushrooms, drained and chopped 
1/2 cup grated cheddar cheese 
1/2 cup chopped green onions 

Preheat oven to 400 degrees.  Lightly grease  baking dish.  In a small bowl, blend sour cream and mayonnaise, set aside.  Place layer of halibut in dish.  Sprinkle lightly with salt.  Layer artichoke hearts and mushrooms on top of halibut.  Place another layer of halibut on top of artichoke hearts and mushrooms.  Bake for 15 minutes.  Remove from oven. Top with sour cream and mayonnaise mixture.  Sprinkle with cheese and green onions.  Return to oven and bake just until cheese mel

Serves 4 - 6

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4 Pork Chops (1/2 inch thick) 
2 medium onions, chopped 
2 celery ribs, chopped 
1 large green pepper, sliced 
1 can (14-1/2 oz) stewed tomatoes 
1/2 cup ketchup 
2 tbs. cider vinegar 
2 tbs. brown sugar 
2 tbs. Worcestershire sauce 
1 tbs. lemon juice 
1 beef bouillon cube 
2 tbs. cornstarch 
2 tbs. water 

Hot cooked rice (optional) 

Place chops in slow cooker; salt and pepper to taste.  Add the onions, celery, green pepper and  tomatoes.  Combine ketchup, vinegar, sugar, Worcestershire sauce, lemon juice and bouillon; pour over vegetables. 

Cover and cook on low for 5-6 hours. 

Mix cornstarch and water until smooth; stir into liquid in slow cooker.  Cover and cook on high for 30 minutes, or until liquid has thickened. 

Serve over rice if desired. 

Makes 4 servings. 

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