Wine and cheese are ageless companions, like aspirin and aches, or June and moon, or good people and noble ventures.

Baked Cheese Sticks

Ingredients

1/2 cup all-purpose flour
1 egg
1 1/2 cups panko breadcrumbs
2 tablespoons chopped fresh cilantro
1 teaspoon salt
Pinch freshly ground black pepper
1 (12-count) package mozzarella string cheese
Nonstick cooking spray

Directions

Place the flour in a shallow bowl or plate. In a separate bowl, whisk together the egg and 1 tablespoon water. In another shallow bowl or plate, combine the panko, cilantro, salt and pepper.

Begin by coating the mozzarella sticks in batches of 2, first dredging in the flour mixture and shaking off excess. Then dip in the egg mixture, letting any excess drip off. Finish by dredging in the panko crumb mixture and shaking any off excess. Transfer the breaded cheese sticks to a sheet pan greased with nonstick cooking spray. Cover and freeze until frozen, about 4 hours and up to 2 days (this will lessen the oozing of the cheese).

Preheat the oven to 400 degrees F.

Lightly spray the cheese sticks with nonstick cooking spray. Bake until the cheese is soft and the sticks are lightly browned, about 12 minutes.

The early bird may get the worm, but its the second mouse that gets the cheese.

Potato Cheese Soufflé

2 cups mashed potatoes
1 Tablespoon grated onion
1 cup milk
5 Tablespoons butter or margarine
1/2 teaspoon prepared mustard
1/2 teaspoon salt
dash white pepper
1 cup grated shard Cheddar cheese
3 eggs, separated

Combine mashed potatoes with grated onion. Blend in milk, Add butter, mustard and seasonings.
Stir in cheese and cook over low heat just until cheese melts. Cool slightly.
Beat egg yolks, add to potato mixture and blend well.
Beat egg whites until very stiff but not dry. Fold 2/3 of egg whites into potato mixture very thoroughly, then fold the rest lightly.
Bake in un-greased 2 quart straight sided casserole at 375F for 40 minutes or until well-puffed and brown.
Serve immediately. Serves 6.

Many of the things the slow food people honor were innovations within historical times. Somebody had to be the first European to eat a tomato.

Tomato Juice Buns

1/2 cup warm water
1 teaspoon sugar
2 packages dry yeast
1 1/2 cup warm tomato juice
1/4 cup canola oil
1/4 cup sugar
2 cups flour
1 teaspoon salt
1 teaspoon celery salt
4 cups flour


Mix water, sugar, and yeast.
Let stand in a warm place until bubbling nicely.
In a large bowl, mix tomato juice, sugar, 2 cups of flour, mix well, add yeast, oil and salts.
Add 3 cups of flour, spread 1 cup flour on pastry board.
Turn out dough and knead thoroughly.
Use a little more flour if necessary to make a smooth setting dough.
Place in greased bowl, cover and let rise until double in bulk.
Knead lightly.
Shape into rolls or roll 1/2 inch thick and cut 5 inch circles.
 Place on greased cookie sheet.
 Let rise again.
 Bake at 350F for 25 minutes.
 Dough browns very quickly so it must be watched.
 Brush tops with butter.

If you're in the game long enough, you're going to be the toast of the town one day, and the next day you'll be toast.

Great Caesar’s Toast

1 package refrigerated crescent rolls (8)
1/4 cup Caesar salad dressing
1 cup herb seasoned/caesar salad croutons, crushed
grated parmesan cheese

Unroll and separate roll of dough to 4 rectangles, pinching perforations to seal.
Brush each section generously with salad dressing
Cut each rectangle crosswise and lengthwise to form four smaller rectangles.
With wide spatula, lift each rectangle and invert onto crushed croutons, pressing gently.
Place crumb side up on ungreased baking sheet.
Sprinkle with parmesan cheese.
Bake at 375°F for 12-14 minutes, or until golden.
Serve warm.

People don't notice whether it's winter or summer when they're happy.

Summer Sangria

1 Bottle J. Lohr Estates Wildflower Valdiguié

1/2 cup Blackberries (lightly pressed)

1/4 cup Brandy

1/8 cup Grand Marnier

1/2 cup Pomegranate Juice

1 apple (cored and sliced)

1/2 Orange (thinly sliced)

1/4 cup orange juice (optional)

Ginger Ale

Mix all ingredients, except ginger ale, in a pitcher. Seal tightly and refrigerate overnight. When ready to serve, pour sangria in a glass filled with ice and top off with a splash of ginger ale.