Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 6 · column 6 of 6 · from the scan, no model involved
Don’t get carried away and use too much wine.
Use a Virginia wine such as a Ca- .. bemet Sauvignon produced at most of Virginia’s 43 wineriest to maHnate leaner meats. This not only adds flavor, but it also helps leaner, meat become more tender. Wine breaks down and softens protein; its acidity makes protein more tender.
Mushrooms sauteed in Chardonnay are a fancy addition to any meal. Mrs. Davis-Barton suggests her own • sauteed mushroom recipe to add a wonderful accompaniment to a lean meat meal. Saute mushrooms in. Pam or another low fat cooking medium, add wine to the pan along with fat free sour cream. Serve this sauce over pork, beef or chicken. . -
Add one of Virginia’s sparkling ' wines, produced at Barboursville, • Ingleside, Rose Bower, or Oasis wineries, to a vinaigrette salad dressing. Using olive oil and basil, substitute a sparkling wine for, the vinegar. Then serve over a bed of different lettuce leaves. Other Vir- . ginia wines which are excellent for cooking includes Gewurztraminer, Cabernet Sauvignon or a dry red or white table wine.
Save yourself one last step in; preparing a special meal by using a Virginia dessert wine such as a late harvest Vidal, Malvaxia or Viognier.
93.8%