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 CLOVERDALE, Calif., May 19 /PRNewswire/ -- The following feature was released today by Bandiera Winery:
 The thought of enjoying a quiet, relaxing summer evening with friends can tempt even the most hurried individuals to stop and smell the roses. Steaks on the grill, a nice bottle of wine and good conversation can help you unwind and put things back in perspective.
 Everyone needs a break now and then. Inviting friends over for an evening is the perfect way to relax after a long week at work ... or a great excuse to take a break from your summertime home improvement projects.
 Here are two delicious recipes to add to your repertoire, each providing a new twist to an old favorite. Quick and easy, they make cooking the dinner for your friends and family an enjoyable part of the occasion.
 Of course, nothing complements a relaxed evening better than a good bottle of wine. These days there are so many affordable varietals to choose from that selecting a wine does not have to be complicated or expensive. You might try a wine from Bandiera Winery with these recipes. These are Napa Valley wines with stunning wildflower labels -- they seem to capture the essence of summer, both in the bottle and on the label. And at $5.00 a bottle, they are excellent values.
 Don't let the summer pass you by! Be sure spend some "R&R" time enjoying the pleasures that only come once a year.
 Grilled Breast of Chicken with Orange Apricot Glaze
 4 breasts of chicken
 Glaze: 1/2 cup apricot preserves
 1/4 cup orange juice
 1 clove garlic, finely chopped or 1/4 tsp. garlic powder
 1 tbsp. ginger finely chopped or 1 tsp. dried ginger
 1/2 tsp. ground black pepper
 1/2 tsp. salt
 Combine all ingredients in small saucepan. Stir over medium heat until preserves are melted and all ingredients are combined.
 Grill the chicken breasts over medium hot coals for about 20 minutes. Cook for 10 more minutes, brushing with glaze four times while cooking.
 Serve with rice and steamed asparagus. Serve with a fresh, lively white wine, such as Bandiera Chardonnay.
 Steaks Topped with Sun-Dried Tomatoes
 4 8-oz. steaks
 3 cloves garlic
 1/2 cup parsley, chopped
 2 tbsp. olive oil
 1 tbsp. salt
 2 tsp. black pepper
 Combine all ingredients in a small bowl. Rub each steak on both sides with mixture. Let stand 20 minutes in refrigerator. Grill to desired doneness.
 Sun-dried tomato crumb topping:
 1/4 cup sliced French bread, remove crust and cut in cubes
 1/2 cup sliced French bread, remove crust and crumble
 2 cloves garlic, chopped, or 1 tsp. garlic powder
 1/4 cup sun dried tomatoes, chopped
 2 tsp. dried oregano, or fresh chopped oregano
 2 tbsp. olive oil
 1 tsp. salt
 1/2 tsp. ground black pepper
 Toss all ingredients together in a mixing bowl. Spread in a thin layer on a cookie sheet. Place in a 300-degree oven for 5 minutes. Stir and return to oven for 5 minutes. Repeat this process until crumbs are toasted.
 Serve at room temperature over grilled steaks. Wine suggestion: a rich flavorful Cabernet Sauvignon such as Bandiera Cabernet Sauvignon.
 -0- 5/19/93
 /NOTE TO EDITORS: Photos are available upon request./
 /CONTACT: Paul Wagner of Balzac Communications, 707-255-7667, for Bandiera Winery/

CO: Bandiera Winery ST: California IN: FOD SU:

TM-SG -- NYOFNS5 -- 0080 05/19/93 06:50 EDT
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Date:May 19, 1993

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