Sunday, July 1, 2018


July 2018 Newsletter

Food for Thought:

Reflecting Independence
by Paula George
June 26, 2006

As Independence Day approaches, many thoughts and memories travel through my
mind and heart.

Thoughts of the freedoms, others have sacrificed home and lives for bringing us
to this point in time.

Families divided, others brought closer as they faced enemies seeking to destroy
these freedoms.

Goodbyes said as loved ones shipped to foreign lands, never to return, yet;
giving their lives to protect their homeland.

Unfortunate the divisions in our own homeland, families divided, others
reunited...infiltrated within by...

Outsiders...taking advantage of our freedoms and government, unwilling to accept
our land according to the laws it was founded upon.

Only taking of the opportunities...unwilling to become an intricate part of the
Independence we have because of lives sacrificed.

Reflections still remain that I have the opportunity to live in "freedom" and I
am a "citizen" of the "Land of Independence".

Refections of those who serve in our military forces...those near and
far...those past and present...those willing to sacrifice home and family to
protect our freedom and homeland..."Reflecting Independence".

Recipes with a little help from my friends...

Per...Captain basil ... I love Eggplant. I think it's a very underrated vegetable. I tend to lean away from making Eggplant Parmigiana for two reasons. One: Everyone makes it and they think it's all you can do with Eggplant and Two: Frying Eggplant is a bit messy and making the dish makes a lot of...dishes. I stumbled upon this recipe courtesy of  This guy of Italian Descent was pretty skeptical but I had to try it. I was pleasantly surprised and my wife loved it. 

Make sure you use the Panko bread crumbs because they help the Eggplant crisp up without conventional frying and baking. Also, for the love of God use homemade sauce !  Preferably a light marinara. Somewhere in Heaven my Grandmother is raising her eyebrow, but try it. It works.  

Eggplant Parmigiana (Slow Cooker)


• 2 large eggplant, sliced into 1/2" coins

• 2 eggs, lightly whisked

• 1 c. panko bread crumbs

• 1 tsp. garlic powder

• 1 tsp. Italian seasoning

• 2 c. marinara

• 12 oz. mozzarella cheese, sliced

• 1/2 c. grated Parmesan

• Fresh basil, for garnish

• kosher salt

• Freshly ground black pepper


1. Place eggplant on paper-towel lined baking sheet and sprinkle each piece with salt. Let sit for 30 minutes and pat dry.

2. Spread about a third of the sauce in the bottom of a slow cooker. Whisk together panko bread crumbs, garlic powder and Italian seasoning. Season with salt and pepper.

3. Dip each piece of eggplant in eggs then dredge in bread crumbs. Lay an even layer of slices into the slow cooker. Top with more sauce and mozzarella. Repeat layers 2 more times. Cook on high for 4-5 hours.

4. Sprinkle with Parmesan and garnish with basil.

This is only the second time I made this . I did notice one thing. I used some sauce from my freezer and you might want just a smidge more sauce than the recipe calls for. It's by no means a deal breaker,though. Mine was good but I think the next time I will add just a little more marinara. 2 cups and a splash more for Jesus


Spaghetti sauce

Jackie Crippa 

1/4 cup olive oil
1 lg. can whole tomatoes
1 lg, can crushed tomatoes (I use Tuterrosso)
5 tblsps. tomato paste
2 lg. onions chopped
8 cloves garlic, minced
1 lb. ground beef
2 or 3 hot sausage so 
1 boneless pork chop
5 dried bay leaves
about 1 1/2 tsp. oregano
3/4 cup white wine I use Pino Grigio)
hot water?

First I put my tomatoes through a food mill, the whole tomatoes, not the crushed tomatoes

Then I brown the pork chop and sausages in a little hot oil. Remove to plate. Add hamburg, brown and remove to plate.. I add a little water to the pan, scraping up all the goodness in the pan to add to my sauce later. 

In heated Dutch oven, add the 1/4 cup olive oil and add chopped onions, cook until golden brown, about 8 or 9 minutes, then add minced garlic and cook another minute or two. Add bay leaves, oregano, and white wine and simmer until wine evaporates. Add all tomatoes and tomato paste and stir until the tomato paste is dissolved. Add the meat and the liquid from the pan that you cooked the meat in. Simmer partially covered for 2 to 2 1/2 hrs. Add a little hot water if it simmers down too much. I like it a little thinner if I add it to a pasta dish that I bake, otherwise I like it a little thicker. When it is finished, I add 1/4 to 1/3 cup grated Parmagianno Reggiano cheese.



Slow Cooker Greek-Style Green Beans and Chicken thighs is the ULTIMATE one-pot meal: everything cooks in your crockpot at once! Plus, it’s cheap, whole30/paleo, low carb, and healthy.
  • Author: Elizabeth Lindemann
  • Prep Time: 5 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 5 mins
  • Yield: 4


  • 1 lb. green beans, trimmed
  • 2 large tomatoes, diced (I used one pint grape tomatoes, halved)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup fresh chopped dill ( I only used 2 Tbsp.) 
  • juice of one  lemon (I only used 1 tsp. Lemon juice)
  • 1 cup chicken broth (or vegetable broth or water)
  • 4 bone-in, skin-on chicken thighs
    plenty of salt and pepper
  • 2 Tablespoons olive oil 
  • ***I also added 1 Tbsp. Chopped oregano) 


  1. Mix together the green beans, tomatoes, onion, garlic, dill, oregano, lemon juice, chicken broth, and plenty of salt and pepper in your slow cooker.
  2. Lay the chicken thighs skin-side-up on top of the green bean mixture.
  3. Drizzle the tops of the chicken thighs with olive oil and season with salt and pepper.
  4. Cook on low for 8 hours or high for 4 hours.
  5. Optional: broil chicken thighs for a few minutes on high to crisp up the skin before serving. Definitely broil to crisp up skin! 
  6. Can also use b/s chicken breasts, add about 1 hour after beans have been cooking on high. 

Orzo Pasta with Spinach and Parmesan is an easy recipe using fresh ingredients to maximize flavor.


4 tablespoons unsalted butter, divided
1 tablespoon freshly minced garlic
5 ounces fresh baby spinach
Kosher salt
1 cup uncooked orzo pasta
14 ounces water
2 teaspoons Chicken Base (I use Better Than Bouillon)
1/2 cup grated Parmesan Cheese
Salt and pepper to taste

Melt 2 tablespoons of the butter in a medium skillet over medium heat and add 1 tablespoon freshly minced garlic. Saute for about 30 seconds until the garlic is fragrant. Add 6 ounces of baby spinach and a pinch of kosher salt. Saute until the spinach is wilted to your liking, about a minute or two. Remove the spinach from the skillet to a plate and reserve until ready to mix with the orzo.
Increase the heat to mid-high and melt the remaining 2 tablespoons butter in the skillet. Add 1 cup orzo pasta and stir until lightly browned. Add 14 ounces of water and 2 teaspoons chicken base and bring to a boil. Cover. Reduce heat and simmer for about 15 minutes until the orzo is tender and the liquid is mostly absorbed.
When the orzo is done add the spinach and 1/2 cup Parmesan cheese and mix well. Give it a taste and adjust the seasonings as needed. The Parmesan will add some saltiness to the dish, so be sure to give it a taste to ensure you don't add too much salt!

Use kale in lieu of spinach, 
Sauté Orzo First, add kale & deglaze with 1/2 cup white wine. 
Add 10 Oz.  water & chicken base or use chicken broth. 
Simmer 15 minutes. Add Parmesan cheese & season to taste. 

Peas with Orange Basil Butter

4 cups fresh green peas
S&P to taste
1/2 cup softened butter
Zest of one orange
2 Tbsp. Julienned basil 

Steam peas for 10 minutes. 
While cooking, combine orange zest, & basil with the softened butter. Set aside. 

Pour peas into serving dish. Season with Salt & fresh cracked pepper. 
Spread orange basil butter over peas & serve. 

Chilled Blueberry Soup

4 cups frozen blueberries 
1 cup orange juice 
1/2 cup sugar 
1/4 teaspoon ground cinnamon 
1/8 teaspoon salt 
1 tablespoon fresh lemon juice

1 - 750 ml bottle of pink moscato chilled

8 oz. carton of vanilla yogurt for serving

Bring first 6 ingredients to a boil over medium heat, boil 1 minute. Cool. Purée in blender or with immersion blender. Strain through mesh strainer & chill. 
When ready to serve, pour into large pitcher, add bottle of chilled wine, stir & serve in punch cups topped with a dollop of yogurt. 

Tuesday, June 12, 2018

June 2018 Newsletter

JUNE 2018 Newsletter

Cleaning Cupboards & My Heart

Today while cleaning cupboards
With organized housewifely  art
I suddenly decided 
To clean the cupboards of my heart.
I threw out negative criticism
To the trash-pile - to the fire!
I added extra cups of appreciation
And worthwhile thoughts that will inspire.
I threw out constant condemnation
Which says, you're wrong, I'm right!
I put in an extra measure of consideration
For all folks, red, yellow, black, & white.
Yes, out went constant complaining
Grumbling about those trivial things
I put in smiles and laughter,
To ease the tensions each day brings.
Friends, let's all clean our cupboards,
With help from Creator above
Throw out pride and hatred, too.
Replaced with humility and love..Paula 2003

Another Chicken Salad
Paula George Smith 

3 cups chicken, shredded (leftover from the chicken savoy)
1 cup sliced red grapes
1/2 cup bleu cheese crumbles
1/2 cup chopped celery
1/2 to 3/4 cup mayonnaise ( I prefer Duke's)
2 Tbsp. white wine vinegar
2 Tbsp. fresh chopped parsley

Combine all ingredients. Refrigerate for 1 hour before serving. 
Delicious for sandwiches or just with crackers. 

As printed: Cooking Club of America magazine Spring 2012
As a managing chef at a restaurant, Paula loves to introduce new recipes to her customers. 
In this hearty entree salad, which she makes for family and friends, 
Paula included two of her favorite salad add-ins, avocados & hard-cooked eggs. 
And she altered the traditional Caesar dressing. "I experimented to create one that didn't contain raw eggs," 
she says. '

Chicken-Avocado-Egg Caesar Salad
1/4 cup mayonnaise
1/4 cup shredded Parmesan cheese
4 teaspoons lemon juice
2 garlic cloves, minced
2 anchovies
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1.4 teaspoon Kosher salt
1/2 teaspoon pepper
1/2 cup canola oil
8 cups chopped romaine lettuce
2 cups shredded deli rotisserie chicken or grilled chicken
4 hard-cooked eggs, coarsely chopped
2 avocadoes, diced
1 cup cherry or grape tomatoes, halved
1 cup homestyle croutons
1 cup shredded Parmesan cheese
1. Pulse all dressing ingredients except oil in food processor until combined. Add oil; pulse until blended.
2. Combine all salad ingredients except croutons and cheese in large bowl. Toss with half of the dressing 
(about 6 Tablespoons). Top with croutons and 1 cup cheese; pass remaining dressing separately.

Hope you enjoy! 

Fresh Broccoli Salad

2 heads fresh broccoli
1 red onion
1/2 pound bacon
3/4 cup raisins or craisins (I prefer craisins)
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar
Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve. 


4     pounds seedless green grapes
1     (8 ounce) package cream cheese
1     (8 ounce) container sour cream
½     cup white sugar
1     teaspoon vanilla extract
4     ounces chopped pecans
2     tablespoons brown sugar

Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. 
Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, 
mix again and refrigerate until serving.
Lima Bean Salad: 

from Kay Burlingame

1 pound of cooked lima beans, 
1 small red onion, 
1 cup mayo, 
2 teaspoons grated white horseradish, 
1 teaspoon Worcestershire sauce, 
2 T. lemon juice, 
1/2 t. salt, 
dash of Tabasco sauce, 
1 teaspoon crumbled fresh rosemary, 
3 slices bacon, crisp-fried and crumbled. 
Mix all together and gently fold in and coat lima beans. 
Chill overnight (may use fresh or frozen beans) 8 servings


Mary Green Leeth Nat'l Bank  circa 1980

2 packages (10 oz.) chopped spinach, thawed and drained well
1 cup grated cheddar cheese
5 boiled eggs, grated
1 medium onion grated
Combine above ingredients. Prepare dressing and add to spinach mixture. Chill
before serving.
1-1/4 cups Mayonnaise
2 teaspoons lemon juice
1 Tbsp. prepared horseradish
few drops of Tabasco
2 teaspoons vinegar


Cherry Angel Food Cake 



  1. Place a rack in center of oven.
  2. Preheat oven to 325°F.
  3. Set aside an ungreased tube pan.
  4. Dump angel food cake mix in large mixing bowl.
  5. Drain juice from maraschino cherries, reserving 1 tbsp for frosting.
  6. To remaining maraschino cherry juice, add enough water to equal 1 1/4 cups liquid.
  7. Pour this liquid along with almond and vanilla extract into dry cake mix in bowl.
  8. Beat with electric mixer on low for 1 minute and stop and scrape down sides of bowl with rubber spatula. Increase speed to medium and beat for 1 minute more.Scraping down sides of bowl if necessary. Batter should look well blended.
  9. Pour batter into pan.smoothing top with rubber spatula.
  10. Place pan in oven on rack and bake till deeply browned and top springs back when lightly touched with fingers, about 38-42 minutes.
  11. Remove from oven and immediately invert onto a glass bottle neck upside down to cool for 1 hour.
  12. Remove from bottle and run a long knife around sides of cake.
  13. Invert onto cooling rack and then invert onto serving platter.
  14. Prepare cherry fluff frosting.
  15. Place reserved cherry juice, sugar, and egg white into a medium size saucepan.
  16. Cook over low heat, beating continuously with electic mixer on high speed, till soft peaks forms (2-3 minutes).
  17. Remove pan from heat and add marshmallow cream and beat with electric mixer on high till stiff peaks form.about 2 minutes. Fold in chopped cherries, if using, or save to garnish. 
  18. Spread frosting over top and halfway down sides of angel food cake and serve 

Friday, June 1, 2018

Chicken Artichoke & Cheddar Melts

Chicken,Artichoke & Cheddar Melts
2 cups chopped/shredded cooked chicken (Cooked chicken in the crockpot with Montreal Chicken Seasoning)
1 jar (6 oz.) marinated artichoke hearts, drained & finely chopped
3 Tbsp. mayonnaise (Duke's)
2 Tbsp. finely chopped red onion, or a little more to taste!
1 Tbsp. Dijon or grainy mustard (I used Country Dijon made with Whole Grain Mustard)
8 slices Sourdough or Rye bread ( I used Whole Wheat Bagel Thins), lightly toasted
8 slices sliced Sharp Cheddar cheese, cut diagonally.
Combine chicken, artichoke hearts, mayonnaise, onion, & mustard; mix well. Spread mixture
evenly over toast; top with cheese. Bake in a preheated 375 degree oven for 6 minutes until hot and cheese is melted; about 6 minutes. Top with remaining toast & serve. Instead, I ate mine as open face sandwiches.
Tonight, I had a scoop of the Chicken/artichoke salad with crackers, delicious that way also! Lots of options, use Rotisserie chicken so you don't have to heat up the kitchen...or add your own little tweaks such as sundried tomatoes.

Monday, May 28, 2018

Mixed Greens & Marinated Onions...

A personal favorite & also favorite of  family & former customers ...


    2 large Vidalia onions
    1 cup vegetable or canola oil
1 cup white vinegar
3 Tbsp. Sugar
1/2 tsp. Black pepper
1 tsp. Garlic powder
1/2 tsp. Parsley flakes
1/2 tsp. Dried oregano 

Slice onions 1/4 inch thick and separate into rings. Add remaining ingredients to a container, whisk to combine. Add onion rings & stir to coat with marinade. Cover & refrigerate 24 hours before serving. 


Turnip Greens

You decide...choice of 2 or 3 for about 2 lbs. of washed & chopped greens. 

4 slices bacon, cut in pieces
1/2 cup country ham seasoning pieces, chopped
1 med. onion, cut in strips

Add bacon, ham & onions to a large stockpot. Cook over medium heat until bacon is cooked through. Add 1 qt. Chicken broth & 2 cups water. 
1 tsp. Kosher salt
1/2 tsp. Fresh ground pepper
1 tsp. Dry mustard
1 tsp. wasabi powder
1/2 tsp. Crushed red pepper
1 Tbsp. Dark brown sugar
Bring to boil, add greens & cook 30-40 minutes until greens are tender. 

    Thursday, May 3, 2018

    May 2018 Newsletter

    Food for Thought: 

    Thoughts of a loved one...

    Thought of you with love today, but that is nothing new. I thought about you yesterday, and days before that too. I think of you in silence, I often speak your name. All I have are memories and a picture in a frame. Your memory is a keepsake, with which I'll never part. I will always have you in my heart. Love you, Kiddo, God’s Speed, Robert! ❤️


    Made this last week & shared with my neighbor, different but very tasty! 

    Hearty Potato & Lentil Salad
    Publix Aprons 
    With my changes


    Nonstick aluminum foil
    3 cups water
    1 lemon, for zest/juice 
    8 oz fresh asparagus, sliced
    24 oz baby (or fingerling) potatoes, sliced 
    2 teaspoons extra-virgin olive oil
    1/2 teaspoon kosher salt
    1/4 teaspoon pepper 
    1 cup sprouted lentils 
    1/4 bunch green onions, sliced thinly
    1/2 cup smoked sundried tomatoes  (I used sun dried tomato strips packed in olive oil, drained)
    1/2 cup fat-free feta cheese 
    4 oz baby arugula  (I used Arugula/Baby Spinach Mix)
    1 Hass avocado
    1/4 cup Greek-style ranch dressing ( I used Bolthouse Avocado Lime Yogurt dressing) 


    1. Preheat oven to 425°F. Line baking sheet with foil. Bring water to boil for lentils. Zest lemon (1 teaspoon); squeeze for juice (2 tablespoons). 
    2. Slice asparagus and potatoes into bite-size pieces. Toss potatoes with oil, salt, and pepper. Arrange potatoes on baking sheet; roast 12 minutes.
    3. Add lentils to boiling water and cook 5 minutes. Remove lentils from heat; cover and let stand 5 minutes, then drain and rinse with cool water. 
    4. Add asparagus to baking sheet with potatoes and bake 12–14 more minutes or until potatoes are tender. Slice green onions. Place lentils, onions, tomatoes, lemon zest, juice, feta, and arugula in large bowl. Peel, pit, and slice avocado. 
    5. Stir potato mixture into bowl. Top salad with avocado and drizzle with dressing; serve.
    I have served these for company, very tasty! 

    4 pieces flounder or orange roughy
    salt and pepper
    1 6-oz can white crab meat, drained
    1/4 cup breadcrumbs
    1 Tbsp.  fresh chopped parsley, plus more for garnish
    1 tsp butter, plus 1 tbsp butter
    1 Tbsp olive oil
    1 shallot, finely chopped
    juice of 1 lemon
    1 cup white wine
    Preheat oven to 350˚. Mix together the crabmeat, breadcrumbs and parsley. Lightly season the flounder fillets with salt and pepper (if the flounder pieces are large, you can cut them in half, length-wise). Lay the flounder out flat and evenly spread the crabmeat mixture on all four pieces. Roll up the fillets and secure tight with a toothpick. Lightly brush the flounder fillets with 1 tsp melted butter.
    Place the fillets, seam side down, on a lightly sprayed baking dish. Bake uncovered for about 15-20 minutes or until the fillets become flaky.
    About midway through the baking time, you will start to prepare the sauce. Heat olive oil over medium heat in a skillet. Add 1 tbsp butter. When butter is melted, add the chopped shallots, stir in and cook until translucent. Add the lemon juice and the wine, heat until wine starts to reduce.
    When the fish is done, remove from the baking tray and place onto a serving dish. Evenly drizzle the sauce over the fillet roll-ups, then sprinkle with additional fresh chopped parsley.



    • Prep
      15 m
    • Cook
      55 m
    • Ready In
    1. Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch pie dish.
    2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add kale, cover, and steam until tender, 3 to 5 minutes. Remove from heat and place in prepared pie dish; add sliced leek and cherry tomatoes.
    3. Beat eggs in a bowl; stir in milk and shredded Italian cheese blend, followed by rosemary, sea salt, and ground black pepper.
    4. Pour the egg mixture into the pie dish. Stir gently until egg mixture and kale mixture are evenly combined.
    5. Bake quiche in preheated oven until the center has set, about 30 minutes. Remove from oven and top with grated Parmesan. Continue baking until quiche is lightly browned on top, about 20 more minutes. Remove from oven and enjoy!
      Bella Braised Chicken
      The slow cooking keeps the vegetables firm and the chicken unbelievably moist. make it for a sunday supper, and pack any leftovers for lunch the next day.
      1 tablespoon unsalted stick margarine
      2 onions, chopped
      2 celery stalks, diced
      1 carrot, diced
      2 garlic cloves, minced
      3 tablespoons all-purpose flour
      1/4 teaspoon freshly ground black pepper
      six 4-ounce skinless bone­less chicken breasts
      1 tablespoon olive oil
      one 14 1/2-ounce can diced tomatoes (no salt added)
      1 cup low-sodium chicken broth
      1/2 cup dry white wine
      2 tablespoons minced pars­ley, plus more for garnish
      1 teaspoon dried thyme leaves
      1. preheat the oven to 325º f.
      2. in a large nonstick skillet, melt the margarine. add the onions, celery, carrot and garlic; cook, stirring as needed, until softened, about 5 minutes. transfer the vegetables to a 3-quart dutch oven or casserole.
      3. in a gallon-size sealable plastic bag, combine the flour and pepper. add the chicken; shake to coat.
      4. in the same skillet, heat the oil. add the chicken and brown 2 minutes on each side. arrange the chicken on top of the vegetables. return the skillet to the heat; add the tomatoes, broth, wine, parsley and thyme. cook, scraping up the browned bits from the bottom of the skillet, until the liquid comes to a boil; pour over the chicken. bake, covered, until the chicken is cooked through and the vegetables are tender, about 1 hour. serve, sprinkled with additional minced parsley.
      per serving: 232 calories, 6 g total fat, 1 g saturated fat, 66 mg cholesterol, 121 mg sodium, 12 g total carbohydrate, 2 g dietary fiber, 29 g protein, 61 mg calcium.
      serving provides: 1 fruit/vegetable, 3 protein/milks, 1 fat.
      points per serving: 5.

      Wisteria’s Corn Pudding 
      1 cup rice flour
      4 teaspoons baking powder
      1/2 cup granulated sugar
      2 teaspoons sea salt
      2 pounds fresh or frozen corn kernels (thawed if frozen)
      1/3 cup buttermilk
      11 tablespoons butter, melted
      2 eggs, beaten
      1 cup shredded Asiago cheese
      Heat oven to 325 degrees. Butter a 9-by-13-inch baking dish. 

      In a large bowl, combine the rice flour, baking powder, sugar and salt. Set aside.

      Place all but 1 rounded cup of corn kernels in a blender or food processor with buttermilk; puree until smooth. Stir pureed corn mixture into flour mixture. Add melted butter and eggs; stir until blended. Stir in Asiago and reserved corn kernels.

      Spoon batter into the prepared baking dish. Bake until lightly browned on top, 35 to 45 minutes. Cool slightly; cut into squares before serving.


      I made this several years ago for a 50th wedding anniversary in Athens, had never heard of it before, but it is so easy & tasty! 

      Chilled Blueberry Soup

      4 cups frozen blueberries 
      1 cup orange juice 
      1/2 cup sugar 
      1/4 teaspoon ground cinnamon 
      1/8 teaspoon salt 
      1 tablespoon fresh lemon juice

      1 - 750 ml bottle of pink moscato chilled

      8 oz. carton of vanilla yogurt for serving

      Bring first 6 ingredients to a boil over medium heat, boil 1 minute. Cool. Purée in blender or with immersion blender. Strain through mesh strainer & chill. 
      When ready to serve, pour into large pitcher, add bottle of chilled wine, stir & serve in punch cups topped with a dollop of yogurt.