1 btle Red wine - dry (1qt)
Put in pot add 1 btle water (1qt)
2 oranges - sliced
8 Cloves
2 sticks cinnamon
1 lemon sliced - or juice
3/4-1 c. sugar
Steam for 40-1 hr. Don't boil !! Serve warm
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# Hot Red Wine
*Makes 4–6 servings*
## Ingredients
- 1 bottle dry red wine (1 qt)
- 1 bottle water (1 qt)
- 2 oranges, sliced
- 8 cloves
- 2 sticks cinnamon
- 1 lemon, sliced — or juice only
- 3/4–1 cup sugar
## Instructions
1. Put wine in pot; add water.
2. Add oranges, cloves, cinnamon, lemon (sliced or juiced), and sugar.
3. Steam for 40 minutes to 1 hour. Do not boil.
4. Serve warm.
Boeuf Bourguignon (4-8)
3 lB Boneless Chuck 1½ t thyme
¼ lb. diced bacon 1½ c dry red wine
12 small w onions 1½ c water
3 T flour Brown meat & bacon - bouquet
1 carrot garni of c.c.-p & bay leaves
1 stalk celery simmer 2½ hours covered
3 sprigs parsley in casserole
2 bay leaves
½ t salt
¼ t black pepper
RICE 3c rice 1 t salt
¼ c olive oil rice in hot
1 clove garlic oil & broth
3 c chicken broth & cook 35 min
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# Boeuf Bourguignon
Serves 4–8
## Ingredients
- 3 lb boneless chuck
- 1/4 lb diced bacon
- 12 small white onions
- 3 Tbsp flour
- 1 carrot
- 1 stalk celery
- 3 sprigs parsley
- 2 bay leaves
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 tsp thyme
- 1 1/2 c dry red wine
- 1 1/2 c water
## Instructions
1. Brown meat and bacon.
2. Make a bouquet garni of carrot, celery, parsley, and bay leaves.
3. Simmer 2 1/2 hours covered in casserole.
## Rice
### Ingredients
- 3 c rice
- 1/4 c olive oil
- 1 clove garlic
- 3 c chicken broth
- 1 tsp salt
### Instructions
1. Heat olive oil in pot with garlic.
2. Add rice to hot oil and broth.
3. Cook 35 minutes.
