[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-322203-105":59,"doc-detail-322203-en":129},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":122,"head_meta":124,"extra_data":126,"updated_unix":128},105,"en","wine-cookery-today-wine-cookery","WINE COOKERY TODAY - Wine Cookery","","Wine Cookery Today presents practical recipes that use wine as a flavoring ingredient for appetizers, soups, cocktails, spreads, and main dishes. The text explains how to combine wine with prepared foods, sauces, dairy elements, and seasonings, then offers specific serving and cooking guidance such as simmering, blending, chilling, garnishing, and baking. Emphasis falls on California-produced wines and on how a glass of wine with meals can elevate even simple foods into festive flavors.",{"@graph":69,"@context":121},[70,84,104],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":53,"@type":76,"position":81},"https://docshare.wps.com/document/lifestyle/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/wine-cookery-today-wine-cookery/322203/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":98,"encodingFormat":97,"isAccessibleForFree":99,"interactionStatistic":100},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/wine-cookery-today-wine-cookery/322203.png","ImageObject",300,407,{"name":92,"@type":93},"Jiven","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-09-21",true,{"@type":101,"interactionType":102,"userInteractionCount":8},"InteractionCounter",{"@type":103},"ViewAction",{"@type":105,"mainEntity":106},"FAQPage",[107,113,117],{"name":108,"@type":109,"acceptedAnswer":110},"How does the booklet suggest using wine in cooking?","Question",{"text":111,"@type":112},"It recommends using wine to flavor dishes, such as mixing wine with soup bases, stirring it into sauces, and adding it to spreads and cocktails. Many instructions also specify when to add wine during simmering or just before serving.","Answer",{"name":114,"@type":109,"acceptedAnswer":115},"What convenience foods does the booklet reference for making wine-flavored dishes?",{"text":116,"@type":112},"It mentions frozen, canned, dried, partially-mixed, and fully-cooked specialties that can be combined and enhanced with wine, seasonings, and imaginative serving ideas.",{"name":118,"@type":109,"acceptedAnswer":119},"What is the serving guidance for sherried soups and consomme?",{"text":120,"@type":112},"For sherried green pea soup and golden cheese soup, the recipes call for gentle simmering and adding Sherry shortly before serving. For sherried consomme, it suggests placing a few drops of Sherry into each bowl or cup before pouring the hot broth.","https://schema.org",{"og:url":83,"og:type":123,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":125,"canonical":83},"index,follow",{"doc_id":127,"site_id":62},322203,1789991258,{"code":4,"msg":5,"data":130},{"doc_id":127,"user_id":131,"nickname":92,"user_avatar":132,"doc_module":4,"category_id":52,"category_name":53,"doc_title":65,"doc_description":67,"doc_content":133,"file_id":134,"file_url":135,"file_type":136,"file_size":137,"view_count":8,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":138,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":143,"read_time":144},1099513958607,"https://ap-avatar.wpscdn.com/avatar/100002390cf8733938c?x-image-process=image/resize,m_fixed,w_180,h_180&k=1778829742770036399","WINE COOKERY..THEASY WA  \n# WINE COOKERY TODAY\n\nGood cooks the world over have been using wine to flavor theirfoods for hundreds of years.Many of the old recipes have becomeclassics.They are worth every minute of the time it takes tochop innumerable ingredients,simmer slowly for hours,seasonintricately.  \nWhen these great dishes were originated,there were noconvenience foods.There was no other way than to start from\"scratch.\"Busy Americans are finding that there are acceptableshort-cuts to producing good food through the combination ofsome of the prepared foods now flowing into our food markets-the frozen,canned,dried,partially-mixed or fully-cooked special-ties-a field in which we lead the world.  \nWith typical ingenuity,homemakers often combine severalready-to-eat foods to produce something quite different fromwhat the food processor had in mind.Additional seasoningsand imaginative serving have enriched our culinary repertoiresconsiderably.  \nThe suggestions in this booklet illustrate how many of thenew convenience foods can be enhanced with wine-the winesproduced in California.And more and more Americans are dis-covering that a glass of wine,served as the mealtime beverage,makes even the simplest food taste festive.  \n1 can split pea soup(condensed or frozen)1 soup can of milk  \n# APPETIZERS,SOUPS\n\nSHERRIED GREEN PEA SOUP  \n(Makes 4 servings)  \nGOLDEN CHEESE SOUP  \n(Makes 4 or 5 servings)  \n1/4 cup California dry Sherry1(11-0Z.)can Cheddar cheese soup1 cup thin cream  \n1(7-0Z.)can minced clams,undrained1/2 cup California Sherry  \nMix soup,milk and clams in a saucepan.Bring to gentle bubble,then removefrom heat.Just before serving,add Sherry.Garnish with freeze-dried chivesor garlic croutons,if desired.  \nBlend wine and soup in saucepan;stir in cream.Heat slowly,stirring now andthen.Meanwhile,stir sour cream,celery seed and parsley together.Drop aspoonful on top of each serving of hot soup.  \n1/2 cup dairy sour cream1/8 teaspoon celery seed1 tablespoon chopped parsley  \n2(51/2-0z.)containers Cheddarcheese spread(about 1 cup)1/2 teaspoon grated orange rind  \n1/2 cup catsup1/4 cup mayonnaise1/4 cup California Sherry1 teaspoon lemon juice  \n1(21/4-0Z.)can deviled hamor liver paté  \n# SHERRIED AVOCADO-CRABMEAT COCKTAIL\n\n(Makes 6 servings)  \nMixcatsup,mayonnaise,wine,lemon juice and cayenne.Beat until well blended.Chill one hour or more.Shortly before serving time,mix sauce with other in-gredients.Note:Lobster,shrimp or tuna may be substituted for the crabmeat.  \n# SAVORY APPETIZER PASTRIES\n\n(Makes 4 to 5 dozen)  \n1(91/2-0Z.)pkg.pie crust mix  \nTurn pie crust mix into mixing bowl.Add deviled ham or liver pate and wine.Mix lightly but thoroughly.Roll out on floured board to about 1/8-inch thickness.Cut into 2-inch rounds or 4x 1-inch strips.Bake on ungreased cooky sheetsin a hot oven,450 degrees,for 8 to 10 minutes or until lightly browned.Coolbefore storing.Use plain or spread with any desired spread.Pastries may besprinkled with sesame or poppy seeds before baking,if desired.  \n# PARTY CHEESE SPREAD\n\n(Makes about 2 cups)  \nBeat Cheddar cheese with orange rind and Vermouth until smooth.Stir in cot-tage cheese (press through a sieve if you prefer a smoother nixture).Coverand let stand an hour or longer to mellow flavors.To serve:Fill 1 or 2 largeorange shells with Vermouth-cheese spread.  \n1(61/2-0z.)can crabmeat1 cup diced avocado1/2 cup finely diced celery  \n1/4 cup California dry Vermouth1 cup small curd cottage cheese  \nDash of cayenne  \n2 or 3 tablespoons California Sauterneor other white dinner wine  \n1(2-0Z.)can anchovies,drained  \n1/2 cup California Port1/4 cup grape or currant jelly1 tablespoon lemon juiceSalt  \n2(8-0Z.)pkgs.cream cheese  \n21/4 cups consomme(usediluted canned consommeor chicken broth,or  \nCALIFORNIA FRUIT COCKTAIL  \nHeat wine to simmering;add jelly and stir until melted.Remove from heat;add lemon juice and salt.Cool.Combine cherries,pineapple and orange sec-tions(thoroughly drained)in a bowl.Pour wine mix","cbCainf00gF2IYfc","https://ap.wps.com/l/cbCainf00gF2IYfc","pdf",1311823,24,"English","# APPETIZERS,SOUPS\n## SHERRIED GREEN PEA SOUP\n## GOLDEN CHEESE SOUP\n## SHERRIED AVOCADO-CRABMEAT COCKTAIL\n## SAVORY APPETIZER PASTRIES\n## PARTY CHEESE SPREAD\n## CALIFORNIA FRUIT COCKTAIL\n## ANCHOVY WINE CHEESE SPREAD\n## SHERRIED CONSOMME\n# MAIN DISHES\n## CHICKEN LIVERS SAUTE\n## BAKED FISH FILLETS PIQUANT","[{\"question\":\"How does the booklet suggest using wine in cooking?\",\"answer\":\"It recommends using wine to flavor dishes, such as mixing wine with soup bases, stirring it into sauces, and adding it to spreads and cocktails. Many instructions also specify when to add wine during simmering or just before serving.\"},{\"question\":\"What convenience foods does the booklet reference for making wine-flavored dishes?\",\"answer\":\"It mentions frozen, canned, dried, partially-mixed, and fully-cooked specialties that can be combined and enhanced with wine, seasonings, and imaginative serving ideas.\"},{\"question\":\"What is the serving guidance for sherried soups and consomme?\",\"answer\":\"For sherried green pea soup and golden cheese soup, the recipes call for gentle simmering and adding Sherry shortly before serving. For sherried consomme, it suggests placing a few drops of Sherry into each bowl or cup before pouring the hot broth.\"}]","WINE COOKERY TODAY - Wine Cookery | PDF",1789962106,37]