ITALIAN DRESSING
(2 cups)
3/4 cup wine vinegar 2/3 cup red wine
1 clove garlic
1 tsp. salt
2 tsp. capers
1/2 cup oil
1 tbsp. mustard seed 2 peppers - green or red 2 tsp. prepared mustard 1 tsp. black pepper
1 tsp. rosemary - dried 1 tsp. oregano - dried
Mix vinegar and wine, set for 1 hour. Finely chop garlic. Add salt, capers, mustard seed and pound to paste. Remove pepper insides and cut into slivers. Boil garlic paste, add peppers and spices, stirring. Remove from heat, add oil, cool.
Lone Star Black Bean Soup
1/4 c diced red onion
1 cans, 15 oz each, black beans
2 tsp chopped pickled jalapeno slices
1 tsp sugar
1 tsp cider or wine vinegar
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp cayenne pepper
1/2 tsp chili powder
Pour all ingredients into saucepan. mix well. bring to a boil, then reduce heat to low and simmer abut 1 hour, covered, adding water if necessary or to obtain the thickness you prefer. serve garnished with red onion, jalapeno slices and sour cream in each bowl.
Asian Hot-Que Grill Sauce For Chicken
Yield: 1 Servings
1stephen ceideburg
2 Tbrown sugar
2 Tred wine vinegar
1 cketchup
1/2to 1 teaspoon chinese hot mustard
1 lg garlic clove,minced
1 Tsoy sauce
1to 3 teaspoons asian chile paste with garlic
Combine all ingredients except chile paste in a small saucepan.
Bring to a boil, then turn off heat. Stir in chile paste. Makes 1 1/4 cups.
To use: Brush on chicken, beef or pork while grilling.