Soften gelatine 5 minutes in the cold water. Dissolve in the boiling water. Add sugar, salt, lemon and orange juice. Stir until sugar is dissolved. Stir in the wine. Stir until blended. Pour into oiled mold. Refrigerate overnight or until well set. Unmold to serve.

sauce. Ontario Wines: Ontario is an important producer of Canadian wine. Although somewhat young, they nevertheless can add new appeal to favorite old recipes and make ordinary food extraordinary, Beef Bourguignon is an example. Anyone can enjoy wine cooked dishes, because the alcoholic content of wine disappears in cooking leaving only the essential flavor to complement the food. If not specified in a recipe, the choice and quantity of the wine used should be a matter of personal preference.

Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries