Here are some teaser recipes from some of our Cooking Classes by Renee Chodkowski (www.greatfoodini.com)

Chicken & Dumplings

Small roasting chicken

12 cups water

3 cups Bisquick

1 cup milk

2 tsp. dried parsley

1 grated carrot

salt and pepper to taste

Using a wide rimmed kettle or pot, bring water and chicken to a boil, reduce heat and simmer 1.5 hours or until chicken is very done and broth is rich in color. 

Remove chicken from pot and cool on a plate.  Mix baking mix with milk and parsley.  Let stand a few minutes. Bring broth to a medium boil and add grated carrot.  Using a spoon, drop walnut sized spoonfuls of batter into a boil in the broth.  Continue until all baking mix is added. Reduce to a medium simmer for about 10 minutes, stirring gently two to three times until broth thickens and dumplings cook through.  Meanwhile, bone chicken into bit sized pieces, add to soup just before serving.  Garnish with fresh parsley.

MUSHROOM EGG DROP SOUP
8 cups chicken stock

2 eggs, slightly beaten
½ c chopped red bell pepper

3 green onions, thinly sliced
2 c thinly sliced fresh mushrooms

salt and pepper to taste
Bring stock, red pepper, and mushrooms to boil, reduce heat and simmer for 30 minutes. When ready to serve, increase heat slightly and add beaten egg, stir several times and let heat about a minute or until egg threads are cooked through. Remove from heat, garnish with green onion.

GREEK SPINACH, ORZO & SHRIMP SALAD

From the Farm to Table Class

16 oz fresh spinach, chopped                                           

1 c chopped cucumber

2 c (or more) cooked orzo   

1/2 c chopped red onion

1 c crumbled feta cheese                                                               

1/2 c chopped green pepper

small can sliced black olives                                                          

2 tomatoes, diced

8 oz salad shrimp, cooked & drained                                  

Greek vinaigrette dressing (below)

Mild pepper rings - for garnish, optional

 

Dressing

3/4 c vinegar plus 1/2 c red wine - or red wine vinegar

2 c oil

1 T each... salt, garlic powder and oregano

dash basil and pepper

Shake well together. Save remaining dressing - will keep for several months.

Blend all ingredients except dressing, stir to blend well.  Stir in about 1 cup of dressing, stir to blend. Refrigerate for at least an hour. Serve with extra dressing on the side. Serve with House White!  

Cabbage Soup (from the Polish Favorites Class)

2 lbs fresh Smoked Kielbasa

6 quarts Water

1 large Cabbage, remove outer leaves

1 medium Onion

2 lbs. Potatoes, cubed

salt & pepper to taste

Bring kielbasa to a simmer in water in a large pot.  Clean cabbage and cut into approximately one inch pieces.  Add onion & potatoes.  Bring to a simmer and stir occasionally.  Cook until potatoes and cabbage are very tender.  Season to taste.  Serve with Howell's MainStreet Winery Village Cellar Red Pinot Noir

Creamy Horseradish Sauce (from Tasty Tailgate Treats Class)

8 oz. Sour Cream

3 Tbsp. Horseradish

Dash Worchestershire Sauce

1/2 tsp. Garlic Powder

Blend ingredients well & chill.  Serve with grilled Sirloin Steak Strips. Serve with Howell's MainStreet Winery House Red Merlot.

Bleu Cheese Mousse with Ripened Pears (from Fall Favorites Class)

8 oz. Crumbled Bleu Cheese or Gorgonzola, room temperature

8 oz. Cream Cheese, softened

1/2 tsp. Garlic Powder

Ripened Pears & Sliced Baguette

Combine cheeses and garlic until smooth.  Spread on a serving platter. Halve, core & slice the ripened pears and place cut side down on a platter next the cheese, fan the pears for a nice presentation. Garnish with additional bleu cheese crumbles and serve with sliced baguette.  Serve with Howell's MainStreet Winery Bella Pinot Grigio.

Chocolate Dipped Coconut Macaroons (from The Love of Chocolate Class)

14 oz. sweetened flaked coconut

2/3 cup Sugar

6 Tbsp. Flour

1/4 tsp. Salt

4 Egg Whites

1 tsp. Almond Extract

2 cups Chocolate Chips

3/4 cup drained, chopped Maraschino Cherries

Preheat oven to 325 degrees.  Mix coconut, sugar, flour and salt in a large bowl.  Stir in egg whites and almond extract until well blended, mix in cherries.

Drop by medium scoops onto greased and floured cookie sheets.  Bake 20 minutes or until edges of cookies are golden brown.  Remove while warm and place on wire racks to cool.

Melt chocolate slowly in the microwave, stirring every 30 seconds.  Dip cooled cookies about halfway into melted chocolate and let cool for 30 minutes. on wax paper.  Serve with Howell's MainStreet Winery Sweet Decadence Port.

We have so many requests for our Mulled Wine and Sangria Recipes, so here they are... Enjoy!

Howell's MainStreet Winery Hot Mulled Wine 

2 bottles of Jazzy Red

2 cups Orange Juice or Pineapple Juice

3 cups Brown Sugar (or more if you like it sweeter)

2-3 Cinnamon Stix

2 tsp. Allspice

7 Whole Cloves

2 tsp. Pumpkin Pie Spice

Put all of the above ingredients in a crock pot on medium heat, let simmer for 2 hours. 

Howell's MainStreet Winery Sangria

2 bottles of Jazzy Red

1 bottle of Very Blueberry

2 cups Orange Juice

1  1/2 cups Sprite

2 cups Sugar

3 - 4 fresh Limes

Mix well and chill. 

Note: If your making our Blush Sangria use 2 bottles of MainStreet Rose and 1 bottle of Pink Passion, add all other ingredients.