*** A WORD FROM THE KITCHEN ***

Anisa has me hooked into this great little cooking combo
for summertime. I do a ton of marinating for the grill...
well this is actually Hubby's area of expertise and this
set is so useful to make it all happen. Geez I sure hope
Anisa isn't planning on taking over my recipes she really
has the steak trick down! You get a professional tenderizer,
a nice large vac sealed air tight box, vac seal pump and
basting brush so you don't need to buy those bags! This
really helps the flavor and texture of your meat it comes
out so perfect and you can do veggies too. Come see Anisa
show you how it works and get one you can use over again.
Here is the link let me know what you think?

4-Piece Vacuum Marinade Kit
http://pd.gophercentral.com/u/1207/155/a/574
4-Piece Vacuum Marinade Kit

And the perfect thing to go along with any little impromptu
picnic by the way is a little wine, some fruit, cheeses,
(some brownies or cookies) and some of this WINE AND CHEESE
BREAD. You can really add anything else you like but this is
great snacking bread.

Enjoy!
Marzee
Email Me

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RECIPE: WINE AND CHEESE BREAD

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INGREDIENTS:

1 c Plus 2 tb all-purpose flour
1/2 ts Baking powder
1/4 ts Cream of tartar
1/2 ts Salt
1/8 ts Baking soda
1/4 c Instant nonfat dry milk
1/3 c Vegetable shortening
1 tb Sugar
1 tb Minced onion
1 Egg, beaten
1/4 c Milk
1/4 c White wine
1/2 ts Dried oregano
1/4 c Freshly grated Parmesan
cheese

DIRECTIONS:
Sift together flour, baking powder, cream of tartar,
salt, soda and dry milk. Cut in shortening until the
mixture resembles coarse meal. Add sugar, minced onion,
egg, milk, wine and oregano. Mix thoroughly. Spread mixture
in greased 8 or 9-inch round pan and sprinkle with cheese.
Bake at 425 degrees for 15-20 minutes or until a wooden
pick inserted in center comes out clean.

Yield: 8 Servings
Categories: Breads

~~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*


And just what do you do with wines once you pop the
cork? (assuming you are not able to finish it all).
You can keep wine in the refrigerator after opening to
slow the oxidation process. Recorked wine should last two
to three days in the refrigerator. For longer storage,
purchase a wine stopper and pump. You can find this
invaluable tool at any serious wine store or home kitchen
supply store. Place the stopper in the top of the wine
bottle and pump the air out using the pump. The stopper
forms an airtight seal to keep air out indefinitely.

Oxidized wine will not hurt you in any way; it just
tastes funny. Oxidized wine is perfect for cooking, so
certainly don't pour it out.