Wilhelm Winery - Exclusive Recipies

Chicken Bake

4 Chicken Breasts, Cooked, Cut into 1" pieces

1 4oz. Can of Mushrooms

1 1lb. Bag Frozen Green Beans (thawed)

1 10 1/2 oz. Can Cream of Chicken Soup

1 10 1/2 oz. Can Cream of Broccoli Soup

2 Tbsp. Lemon Juice

1 Cup Mayonnaise

1 Cup Shredded Cheddar Cheese

1/2 Cup "Catawba" White Wine

Salt and Pepper To Taste

Place chicken in 9 X 13 baking pan. Add green beans and mushrooms. Mix soups, lemon, mayonnaise and wine. Pour over chicken, green beans and mushrooms. Salt and pepper to taste. Cover and bake for 45 minutes at 350 degrees. Top with shredded cheese before serving. Serve with rice or baked potato.

Crock Pot - Beef Roast Casserole

2 lbs. Beef Roast - Cut into 1" pieces

1 Envelope Onion Soup Mix

1 10 1/2 oz. Can Cream of Mushroom Soup

1 4 oz. Can Mushrooms

1 Cup "Wilhelm Red" Wine

Salt, Pepper and Garlic Powder To Taste

Combine all ingredients in crock pot. Stir together well. Cook on low for 8 to 12 hours. Serve over noodles or mashed potatoes.

Hint #1: For those of us that love mushrooms....double the mushrooms in the recipe for extra flavor.

Hint #2: For the hunters out there....substitute venison roast instead of beef, it is a flavorful "tried and true" variation of this recipe.

Marinated Hot Dogs

Here is a flavorful variation to a favorite summertime meal:

Marinate hot dogs in Wilhelm Red for at least 10 hours. Grill SLOWLY, turning frequently, until cooked. Top with your usual favorite condiment before serving.

Recipe courtesy of: A Wilhelm Winery Customer.................THANK YOU!

Old Style Wine Cookie

By: Camelia Smith of Beaver, PA

1 Cup of Oil

1 Cup of Sugar

1 Cup of Wilhelm Red Wine

4 - 6 Cups of Flour

Flour - Dough should be firm enough to roll into snake shape (you can twist into any shape that pleases you). This is NOT a drop cookie.

Roll in sugar. Bake at 350 degrees for 20 to 30 minutes. Cookies are done when bottoms are brown.

This is a firm dipping cookie. If you would like a softer cookie put them in a baggie with a piece of bread overnight.



Creamy Potatoes With Italian Sausage & Cheese

	2 ½ Cups	Chicken Broth
	1 Cup	Wilhelm Winery Edelweiss Wine
	5	Large Potatoes-Peeled and cut into small bite size cubes
	½ lb.	Sweet Italian Sausage
	½ tsp.	Anise Seed
	½ Cup	Shredded Cheddar Cheese
		Salt, Pepper and Garlic Powder to taste

	In a soup pot (without non-stick coating) cook sausage in a skiff of water to keep from burning/sticking. Add chicken broth, Edelweiss wine, potatoes and salt-pepper-garlic powder if desired. Bring to a full boil. Reduce heat to medium and simmer (stirring periodically), uncovered, until potatoes are fork tender. Add anise seed and continue to cook on lower heat until potatoes are very soft and broth starts to thicken. Mash some of the potatoes in pot with a potato masher, add cheese, mix in and let stand to thicken, then serve. * To make reduced fat-this dish is still very flavorful with fat free broth & cheese and turkey Italian sausage!


Baked Pears in a Sweet Wine Sauce

	2	Bosc Pears-washed-cut away from the seed core-cut into 4 strips
	4 oz.	Wilhelm Winery Marechal Foch Wine
	3 Tbs.	Sugar

	In a baking or casserole dish-place pear slices-sliced side down (skin facing up). Sprinkle sugar over pears. Pour wine over top. Cover and bake until pears are tender enough to easily pierce with a fork. Serve warm-drizzle with wine sauce you just baked the pears in.