Place multiple cake doilies on a large platter. Arrange the doilies so they cover the
entire platter. Cut the blue cheese and goat cheese into small cubes and
arrange the cheeses on the outer part of the platter. Place the Brie in the
center of the platter – leave the Brie unsliced. Cut the goat milk Brie into
cubes and place the cubes around the Brie that is in the center of the platter.
Slice the Muenster cheese into 1-inch strips and place the strips next to the
cubed pieces of Brie. Top the cheeses on the platter with green chile peppers.
Place an equal amount of fancy crackers on top of the peppers. So – your summer
platter will consist of a top layer of crackers, a layer of green chile peppers
and then a final layer of various cheeses. Serve the platter along with
1 head lettuce – washed and chopped½ cup lemon juice1 Tbsp black pepper1 large bowl3 cups pineapple - crushed1 cup almonds – chopped2 cups boiled eggs – peeled and chopped1 Tbsp chili pepper2 cups red wine vinegarMelba or similar toast This is a cool and light salad...to start, combine chopped lettuce, lemon juice and black pepper in a large bowl. Toss the ingredients thoroughly and then add crushed pineapple, chopped almonds, and chopped boiled eggs. Next, toss the mixture slowly and blend chili pepper into the mixture. Lastly, pour red wine vinegar over the mixture as you continue to toss the ingredients. Serve this cool salad immediately with Melba or similar toast.
Large frying pan or wok2 cups Marsala wine1 lb kabocha or yellow squash –
sliced and seeded2 cups chopped tomatoes½ cup black peppercorns½ cup parsley leaves – finely
chopped2 lbs lean beef – slicedFrench bread2 bottles Merlot wine Time to make this meal! In a large frying pan or wok over
“Medium” heat, combine Marsala wine, kabocha or yellow squash,
tomatoes, and black peppercorns. Stir the mixture for about 15
minutes – the squash will slowly start to become tender. Once 15
minutes has passed, add parsley leaves and lean beef to the stir fry.
Keep stirring the mixture until the beef is done and no longer raw –
the meat should have a slight pink center. Serve this dish immediately with
French bread and Merlot wine. Enjoy!!