Fettuccine Alfredo

Pour into a 10 to 12 inch skillet and heat over medium heat:
3 oz. olive oil
Add and stir lightly:
1 ½ C. sliced mushrooms
4 t. minced garlic
Add: 1 ½ ounces white sparkling cider
Cook 30 seconds
Add: 2 C. whipping cream
Cook until mixture thickens and is reduced by 1/3, then remove from heat and stir in:
¼ C. fresh grated parmesan cheese
¼ t. nutmeg
Add: 1 pound cooked fettuccine pasta, cooked only to al dente (not too soft).
Garnish with:
chopped fresh parsley.

Cooked chicken may also be added.

Super Good Chili from The Oregonian

Heat in a 5 qt. Dutch over or heavy sauce pot over medium heat.
1 T. oil
Add:
1 ½ pounds ground beef chuck and cook until well browned on all sides. Remove to bowl with slotted spoon.
Add to drippings and cook until tender:
1 large onion, chopped
2 cloves garlic, minced
Return meat to Dutch oven and stir in:
1 T. ground cumin
Stir in:
2 16 oz. cans pinto beans, drained
1 16 oz. can red kidney beans, drained
1 12 oz. can diced tomatoes
1 ½ C. white sparkling cider
1 4 oz. can chopped green chilies
1 T. hot pepper sauce
1 ½ t. salt
Bring to a boil over high heat, reduce heat to low, cover and simmer 20 minutes stirring occasionally.
Serve with:
Grated shredded cheese