Glorie Farm Winery

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Recipes

We are pleased to share some of the recipes that we have prepared and served at the various wine trail events. Also included below are some recipes that we haven't served but that are our personal favorites, either because they utilize a Glorie wine in preparation or because they taste great when paired with a Glorie wine. Please feel free to email us feedback on your experience with our recipes or share one of your favorites for us to try!

HUSBAND'S DELIGHT, GLORIE STYLE
(From Pasta Primo Vino 2008)

1 (16 ounce) package medium noodles
2 cloves garlic, minced
1-1/2 pounds lean ground beef
1 (28 ounce) jar spaghetti sauce
1 tablespoon sugar
salt & pepper
1 cup 1% milkfat cottage cheese
1 (8 ounce) package cream cheese
1/2 cup sour cream
1/2 cup chopped onion
1-1/2 cups shredded Mexican style cheese blend

Preheat oven to 350 degrees. Cook noodles according to package directions. Drain, rinse quickly with cold water, and set aside.

Brown beef and garlic. Drain fat. Stir in spaghetti sauce, sugar, and salt & pepper to taste. Set aside.

In a medium bowl, blend cottage cheese and cream cheese. Add sour cream and onion and blend all.

Prepare a 9x13 baking pan with non-stick spray and layer as follows:

1st layer: 1/2 of noodles
2nd layer: all of the cheese & sour cream mixture
3rd layer: other 1/2 of noodles
4th layer: meat and sauce mixture
Spread shredded cheese over all.

Bake for 30 minutes.

GLORIE SHAMELESS HOLIDAY SPREAD
(From Wreath Fineries at the Wineries 2007)

2 cups sweet onion, chopped
1-1/2 cups mayonnaise (I used Hellmann's)
4 oz. cream cheese, softened
1/2 cup sour cream
1-1/2 tablespoons grated parmesan cheese
1/2 teaspoon garlic salt
8 oz. swiss cheese, shredded
Fresh flat leaf parsley, minced
Crackers or bread

Preheat oven to 350 degrees.
Combine the onion, mayonnaise, cream cheese, sour cream, parmesan cheese,
and garlic salt in a large bowl. Blend in the swiss cheese.
Transfer all to a 1-1/2 quart casserole baking dish.
Bake uncovered for 20 minutes. Sprinkle minced parsley on top
and then stir all to blend and distribute cheeses evenly.
Bake for another 20-30 minutes, or until spread is browned on top to your perfection.
Lightly sprinkle more minced parsley on top and serve immediately
with crackers of your choice or chunks of good bread.

SIMPLE & SCRUMPTIOUS STUFFED SHELLS
(From Pasta Primo Vino 2007)

1 package (12 ounces) jumbo pasta shells, cooked and drained
4 cups (16 ounces) shredded mozzarella cheese
1 container (15 ounces) ricotta cheese
3 heaping tablespoons grated parmesan cheese
1 package (10 ounces) frozen chopped spinach, thawed, drained, and moisture lightly squeezed out
1 jar (28 ounces) spaghetti sauce

Preheat oven to 350 degrees.
Combine cheeses in a large bowl. Break up spinach and add to bowl. Combine all. Stuff into shells. Place shells in lightly greased 13 x 9 baking pan. Pour spaghetti sauce over shells. Cover and bake for 30 minutes or until heated through.

More recipes:

Recipes from 2006 Events

Glorie Farm Winery * 40 Mountain Road * Marlboro, NY 12542-5009 * Phone/Fax 845-236-3265