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Article: FESTIVE SANGRIA; DINOSAUR'S BAR MANAGER WHIPS UP A HOLIDAY PARTY TREAT ; DINOSAUR'S AUTUMN SANGRIA FROM PAUL MESSINA, BAR MANAGER, DINOSAUR BAR-B-QUE FOR THE SANGRIA: ; SWEET POTATO CANDY FROM THE BALTIMORE SUN 1/2 CUP BUTTER OR MARGARINE, SOFTENED ; CHICKEN RUSTIGO FROM NATALIE7272 ON THE RECIPE SWAP FORUM COOKING OIL ; CRANBERRY PEAR FRANGIPANI PIE FROM THE ASSOCIATED PRESS FOR THE CRANBERRIES:.(CNY)(Column)
- Article from:
- The Post-Standard (Syracuse, NY)
- Article date:
- November 11, 2009
CopyrightCOPYRIGHT 2009 All rights reserved. Reproduced with the permission of The Herald Co. by the Gale Group, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Here's a recipe for that large holiday party you're planning.
You are planning a large holiday party, aren't you?
From Paul Messina, bar manager at the Dinosaur Bar-B-Que, comes a festive sangria that can be made ahead.
His recipe makes 236 ounces (just less than 2 gallons).
As a base, he likes to use Papio Merlot from California; any good dry but fruity red wine will do.
This recipe calls for some seasonal autumn fruits, but, as Messina says, don't get too hung up on which fruits you have. Choose what looks good in season.
This recipe came about when The Post-Standard featured Messina for one of our "Signature ...
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