Butternut Squash & Cheese Panade (Stuffing)

12 oz. whole-grain bread cubes

2 onions, thinly sliced

1 lb. butternut squash, cut into cubes

2 Tbls. olive oil

2 tsp. thyme

1 tsp. sage

1 tsp. savory

1 tsp. salt

Dash of pepper

3 c. chicken or vegetable broth

1 c. Tabor Home Moonlight White

6 oz. Swiss cheese, grated

Combine onions, squash, oil & spices. Spread in pan & roast at 400* for 25 min. until tender.  Grease 13 x 9”. Spread half of bread on bottom, then half of roasted vegetables, then half of cheese. Repeat.  Pour 2 cups of broth gently over top. Press down on top. Pour 1 c. Moonlight White & remaining broth until 1” below rim.  Cover pan with foil & bake at 375* for 30 min. Uncover & bake another 35 min. until bubbling & golden brown.  Serve with Moonlight White or First Bloom .

Humus with LaCrescent

2 15.5 oz. cans chick peas   

1 c. dry La Crescent wine

1/3 c. fresh lemon juice

1 T chopped garlic  

1t. salt

1/3 c. olive oil

2 T chopped mint

2 T. chopped parsley

Puree all and refrigerate 2 days. Serve with pita bread or carrots and LaCrescent wine.

Blue Cheese - Pecan Grapes

1 4 oz. pkg. crumbled blue cheese

1 3 oz. pkg. cream cheese, softened 

1  lb. seedless grapes

1 cup finely chopped pecans, toasted

Combine blue cheese and cream cheese in bowl and beat until smooth. Chill 1 hr. Wrap each grape with enough cheese mixture to cover, roll in pecans and chill at least 1 hour. Makes about 2 dozen. Serve with Tabor Home First Bloom or Catawba Rose. 


Saucy Foch Meatballs

1 c.  Barn Dance Red wine

1 can whole cranberries

1 can sauerkraut - drained

1 c. brown sugar

1 bottle chili sauce

1 bag frozen meatballs

Mix ingredients, pour over meatballs. Bake at 350 for 25-30 minutes, or put in crockpot. Serve with Barn Dance Red.

Chicken with Green Olive Salsa

4 chicken breasts - cut up
1/2 jar Green Olive Salsa
1 jar Salsa con queso
1 can Salsa verde
1 can mushroom soup
4 oz. cream cheese
Combine in crockpot for 3 hours on high stirring occasionally. Serve over rice or Nacho chips with our Iowa LaCrosse white wine.

Greek Flatbread

1 pkg. pizza dough 1 cup Greek dressing 1 cup Fresh spinach 1 can sliced olives ½ cup roasted tomatoes ½ jar artichoke hearts 4 oz. crumbled feta cheese 2 teaspoons leaf oregano ¼ jar sliced Kalamata olives 2 oz. shredded parmesan

Roll out pizza dough on cookie sheet & bake 10 minutes at 400F. Spread/Sprinkle all ingredients in order. Bake another 10-15 minutes at 400F Serve with Tzatziki sauce. 

 Blue Crab Boil

1 lb. Crabmeat

1 lb. Swiss cheese spread 

1 c. butter 

1tsp. garlic salt

1 Tbsp. mayo

12 English muffins

Combine cheese, butter, garlic salt & mayo. Stir in crab meat & spread on muffins. Quarter muffins and freeze on cookie sheet. To bake: Place frozen under broiler on lowest rack for 3-4 min. until lightly brown. Serve with A Real Sweetie or First Bloom.