Preheat your oven to 300 degrees F. In a large baking
dish, arrange cubed bread evenly in the dish. Sit the dish to the side. In a
saucepan over “Low” heat, combine the grated cheeses, milk and butter. Stir the
mixture until the cheese melts. Blend in the oregano and black pepper. Continue
stirring the mixture until it is creamy. Pour the cheese mixture over the cubed
bread. Place the baking dish in your oven and bake for 20 minutes. Enjoy this
starter with any meat or veggie dish.
1 head lettuce – washed and chopped ½ cup lemon juice 1 Tbsp black pepper 1 large bowl 3 cups pineapple - crushed 1 cup almonds – chopped 2 cups boiled eggs – peeled and chopped 1 Tbsp chili pepper 2 cups red wine vinegar Melba 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 wok 2 cups Marsala wine 1 lb kabocha or yellow squash – sliced and seeded 2 cups chopped tomatoes ½ cup black peppercorns ½ cup parsley leaves – finely chopped 2 lbs lean beef – sliced French bread 2 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!!