1 c. Iowa Foch 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.



1 lb. Crabmeat
1 lb. Swiss cheese spread
c. butter
tsp. 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 Iowa LaCrosse or First Bloom.



1 4 oz. pkg. crumbled blue cheese
1 3 oz. pkg. cream cheese, softened
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 Ros.



2 15.5 oz. cans chick peas
c. dry La Crosse wine
1/3 c. fresh lemon juice
1 T chopped garlic
t. 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 Iowa LaCrosse wine.



8 oz. button mushrooms
Iowa Dry LaCrosse wine
Olive oil
1 T. each chopped onion, chives, & parsley
1 clove garlic
1 bay leaf
3 cloves
Dash Tabasco, salt & pepper

Cover mushrooms with LaCrosse wine in fridge overnight. Drain. Cover mushrooms with remaining ingredients for 2 days. Serve with Iowa LaCrosse.



1/2 c. Electric Raspberry wine
1/3 c. salad oil or olive oil
3/4 tsp. fresh ground pepper
1/4 tsp. salt
1 tsp. poppy seeds - optional

Stir all together and let sit for an hour. Mix into salad. Refrigerate any remaining salad dressing. (Also good as a marinade for grilling turkey or chicken breasts.)



1/4 c. Iowa Catawba Sweet Reserve wine
1/3 c. olive oil
3 Tbl. Tarragon vinegar
1 chopped garlic clove
c. finely chopped onions
pinch seasoning salt

Stir all together and let sit for an hour. Mix into salad. Refrigerate any remaining salad dressing. Good with a shrimp salad. Serve with Catawba Ros or First Bloom wine.



4 c. mixed greens of lettuce
1/2 sliced red onion
1 grilled turkey breast, sliced
1 c. red raspberries
1/2 c. Raspberry Wine Vinaigrette

Grill turkey breast basting with c. Raspberry Wine Dressing & cut into strips. Toss all together with remaining dressing. Serve with Electric Raspberry wine.



2 cans Peaches finely chopped
3/4 c. dried cherries & berries
1/3 c. Iowa Foch Red Wine or Natural Cherry Wine
1 t. grated gingerroot
tsp. Allspice
2 tsp. Jalapeno chili - chopped
1/2 c. finely chopped onions

Stir all together and cook in crockpot on low for 6-8 hrs. Serve warm or cold. Good with meats.



12 oz. cranberries
2 cups raspberries
1 cup wine (Iowa Barn Dance or Electric Raspberry)
1/2-3/4 cup sugar

Bring all to a boil, stirring constantly. Use a whisk to lightly mash the cranberries. Simmer for 15 min. Refrigerate. Serve hot or cold.



c. Iowa Jackson Red wine
1/3 c. lemon juice
1 c. salad oil
c. soy sauce
c. Worcestershire sauce
2 Tbl. dry mustard
1 Tbl. ground pepper
2 cloves garlic - minced

Stir all together, pour over beef tenderloin or kabobs, refrigerate and marinate overnight. Baste meat with marinade while grilling. Serve with your favorite Tabor Home Foch wine (JackSon Red or Barn Dance Red).



1/4 c. butter
1 tsp. Worcestershire sauce
1 tsp. Lemon juice
2 Tbsp. Foch red wine
Cracked fresh pepper to taste

Heat all to boil. Pour butter mixture over sliced steaks. (Optional: Flamb steaks with 2 oz. Cognac). Serve with Iowa St. Croix or Iowa JackSon Red.



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 occationally. Serve over rice or Nacho chips with our Iowa LaCrosse white wine.



6 c. French bread cubes
c. Choc. chips
1 oz. Unsweatened choc.- melted
1 can Sweatened & cond. milk
1-12 oz. bag frozen mixed Berries
1/2 c. Wild Blackberry Wine
1 c. eggs (4-5) whisk to blend

Grease casserole. Spread bread cubes & sprinkle with choc. chips. Blend rest & pour over bread. Bake at 325 for 45 min.(until tooth -pick comes out clean. Serve warm with Wild Blackberry or Electric Raspberry Wine.



Start with pie crust and bake according to package directions (under bake slightly).

Chocolate Filling:
1/2 c. heavy whipping cream
1/3 c. milk
8 oz. semi-sweet chocolate
2 eggs

Preheat oven to 350*.
Combine whipping cream & milk in pan and bring to boil. Remove from heat and stir in choc. 'til melted. Whisk eggs in mixing bowl. Slowly whisk in melted chocolate mixture. Pour into pie shell and bake about 20-30 min. 'til toothpick comes out clean. (Can be made ahead, refrigerated, and warmed later.) Serve warm with ice cream or whipped cream or fruit and Wild Blackberry, Cheery Cherry or Electric Raspberry Wine.



1 Lemon pound cake or lemon bundt cake
1 c. Electric Raspberry wine
1 pkg. Raspberry jello (dissolve in 1 c. boiling water)
1 pkg. Instant French vanilla pudding (mix according to pkg. directions)

Cut pound cake into chunks in a 9x11 pan or casserole. Pour wine on cake. Mix 1/2 of the pudding with the jello and pour over the wine-soaked pound cake. Shake/stir pan slightly and refrigerate 'til set. Spread rest of pudding on top and refrigerate. Serve with Cranberry Whistle wine.



For cheesecake or chocolate mouse or cheese blintzes

1 cup Electric Raspberry or Cheery Cherry Wine
2 Tbsp. cornstarch blended with 2 Tbsp. warm water
cup sugar
cup chopped fruit (raspberries or cherries)

Warm wine in sauce pan. Wisk in cornstarch water paste. Continue cooking and stirring until thickened. Add sugar (adjust to taste). Cool. Blend in fruit. Serve over blintzes or cheesecake or chocolate mouse with the same Tabor Home 100% natural fruit wine as used in making the sauce.



Brownie mix for 11x17 pan - bake according to directions. Cool.

Chocolate Raspberry Truffle Topping:
2 - 8 oz. cream cheese - room temperature.
1 pkg. frozen raspberries
1/2 c. sugar
1 lb. semi-sweet chocolate - melted

Warm raspberries and sugar in pan until sugar is dissolved. Put in bowl with cream cheese and beat until blended. Stir in melted chocolate. Spread on Brownies. Serve with Tabor Home Electric Raspberry or Wild Blackberry.



1 btl Barn Dance Red
1 btl Electric Raspberry
1 btl water
1 c orange juice
1/2 c sugar
2 oz Bisschopswijn Spices in muslin bag (at Winery)

Mix all in pan or crock pot and simmer for 30-60 min.



1 1/2 pounds cubed beef stew meat
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (14 ounce) can beef broth
4 carrots, chopped
2 potatoes, peeled and chopped
3/4 teaspoon dired thyme
2 tablespoons Dijon-style mustard
1/2 c. JackSon Red Foch wine
Salt and pepper to taste

Combine meat and flour in a large plastic food storage bag and toss to coat evenly. In a 6 quart saucepan brown meat in hot vegetable oil. Season with salt and pepper, if desired. Deglaze pan with JackSon Red wine . Add diced tomatoes, beef broth, carrots, potatoes and thyme. Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender. Blend in mustard and serve. Serve with Tabor Home JackSon Red or Foch Nouveau (Released the week before Thanksgiving)



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 .



1/2 cup butter
1 cup water
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
1 (5 ounce) package instant vanilla pudding mix
2 1/2 cups cold milk
1 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 jar Hot Fudge sauce
½ cup Tabor Home Electric Raspberry wine

Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet. In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips. Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack. For the filling: Combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops. For the Chocolate Raspberry Sauce: Warm hot fudge sauce & Electric Raspberry wine in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving. Serve with Tabor Home Toast of Iowa or Wild Blackberry .