Recipes A to Z....."W" is for Wine Sauce

There is no better way to add a party touch to your meats than by the use of wine marinades.Here is a good one for roast beef.

Marinade for Roast Beef

1/2 cup chopped green pepper

2/3 cup chopped onion

3/4 cup chopped celery

2 envelopes garlic salad dressing mix or Good Seasons salad dressing mix

1/3 cup vinegar

1/2 cup vegetable oil

1 cup Burgundy wine

1 Tablespoon Worchestershire sauce

6 lbs blade bone chuck roast

Combine all ingredients except meat and mix well. Pour over roast. Cover with foil and allow to marinate 12 to 24 hours in refrigerator, turning meat occasionally. When ready to cook, set meat on rack in pan. Roast in a slow oven (325 degrees F) for 2 to 2 1/2 hours, or until desired tenderness. Baste occasionally with the marinade during the roasting period. This amount of marinade is also sufficient for a 12 lb. roast. Marinate in a large, shallow pan.

Try this wine-barbecue sauce on lamb chops. Yum!

Wine-Barbecued Lamb Chops

1/2 cup vegetable oil

1/2 cup merlot or other red wine

2 Tablespoons grated onion

1 garlic clove, slashed

1- 1 1/2 teaspoons salt

Few drops Tabasco sauce

6 thick lamb chops

Combine all ingredients in a bowl, except lamb chops. Pour marinade over lamb chops in a shallow glass baking dish. Cover and refrigerate overnight. (You can turn them, occasionally) Before cooking, remove chops from marinade. Reserve marinade. Broil chops for 7-10 minutes on each side, basting with remaining marinade several times while cooking.

Try this easy fix-up for ground beef when unexpected guests show up or are brought home for dinner.

Meat Balls in Wine Sauce

1 cup soft bread crumbs

2/3 cup milk

1 pound ground beef

1 egg, well beaten

1 1/2 teaspoons minced onion

1/8 teaspoon allspice

1 1/2 teaspoons salt

1/4 teaspoon pepper

2

tablespoons butter

2 Tablespoons flour

1 can cream of celery soup

1 cup white wine

1/2 cup evaporated milk

2 teaspoons chopped Italian parsley

Soak bread crumbs in milk for 5-10 minutes in large bowl. Add the meat, egg, onion, allspice, salt and pepper. Mix and shape into balls the size of a walnut.

Heat the butter in a large skillet. Brown meat balls on all sides. Remove from the skillet. Add flour and whisk until well-blended with drippings. Add soup, wine and milk. Cook until thickened and smooth. Add parsley. Return meat balls to the sauce. Cover and simmer for 20 minutes. Serve over noodles, if desired. Serves 5-6.

Salmon Teriyaki

1/4 cup dry white wine

1/4 cup water

3 Tablespoons sugar

2 Tablespoons soy sauce

1 teaspoon ginger root, grated

1 teaspoon cornstarch

4 salmon steaks

Combine wine, 3 Tablespoons water, soy sauce, and ginger in a saucepan. Bring to a boil. Dissolve cornstarch in 1 Tablespoon water and add to soy sauce mixture. Stir until thickened. Baste salmon with sauce and broil in preheated broiler until cooked through, about 10 minutes per inch of thickness. Do not turn. Serve with sauce.

Pasta with Swordfish

8 oz pasta (I use fettucine)

8 oz. swordfish steaks (I have also used tuna steaks), cut into strips

2 Tablespoons olive oil

2/3 cups green onions, sliced in 2 inch pieces

1 cup portobella mushrooms, cut in pieces

2 Tablespoons Italian parsley

1/2 cup dry, white wine

Cook the pasta accordding to directions. Drain and set aside.

Stir fry the onions and swordfish in oil, over high heat for 2-3 minutes. Add mushrooms and wine. Cook 2 more minutes. Remove from heat and add pasta. Stir until warmed through. Garnish with parsley.