Happy Valentine's Day!

Yes, I know Valentine's Day is not until February 14th, but I wanted to get this little gift of an issue to you soon enough to maybe prepare some of the recipes for your Valentine. You see, it contains a special Valentine's Day menu prepared especially for Y-O-U. It also contains recipes from readers hand selected because they seemed perfect for Valentine's Day. Of course, I've thrown in lots to make you think and laugh, so get all comfy and enjoy!

It Seems Just Yesterday...

Shared by Barbara, Chula Vista, CA

You know, time has a way of moving quickly and catching you unaware of the passing years.

It seems just yesterday that I was a young girl, just married and embarking on my new life with my husband. 

And yet in a way, it seems like eons ago, and I wonder where all the years went. I know that I lived them all... And I have glimpses of how it was back then and of all my hopes and dreams... 

But, here it is...the winter of my life and it catches me by surprise...How did I get here so fast? Where did the years go and where did my babies go? And where did my youth go? 

I remember well...seeing older people through the years and thinking that those older people were years away from me and that winter was so far off that I could not fathom it or imagine fully what it would be like...

But, here it is...husband retired yesterday and he's really getting gray...he moves slower and I see an older man now. He's in much better shape than me...but, I see the great change... 

Not the one I married who was dark and young and strong... but, like me, his age is beginning to show and we are now those older folks that we used to see and never thought we'd be. 

Each day now, I find that just getting a shower is a real target for the day! And taking a nap is not a treat anymore...it's mandatory! Cause if I don't on my own free will...I just fall asleep where I sit! 

And so, now I enter into this new season of my life unprepared for all the aches and pains and the loss of strength and ability to go and do things. 

But, at least I know, that though the winter has come, and I'm not sure how long it will last...This I know, that when it's over...I will enjoy the Spring in the arms of my loving Heavenly Father...and wait for my loved ones to come when their winter is over too... 

So, if you're not in your winter yet...let me remind you, that it will be here faster than you think. So, whatever you would like to accomplish in your life please do it quickly! 

Remember that scripture?...our life is but a vapor, it vanishes away...So, do what you can today, because you can never be sure whether this is your winter or not! 

You have no promise that you will see all the seasons of your life... so, live for the Lord today and say all the things that you want your loved ones to remember...

The History of Saint Valentine's Day

Valentine's Day started in the time of the Roman Empire. In ancient Rome, February 14th was a holiday to honor Juno. Juno was the Queen of the Roman Gods and Goddesses. The Romans also knew her as the Goddess of women and marriage. The following day, February 15th, began the Feast of Lupercalia.

The lives of young boys and girls were strictly separate. However, one of the customs of the young people was name drawing. On the eve of the festival of Lupercalia the names of Roman girls were written on slips of paper and placed into jars. Each young man would draw a girl's name from the jar and would then be partners for the duration of the festival with the girl whom he chose. Sometimes the pairing of the children lasted an entire year, and often, they would fall in love and would later marry.

Under the rule of Emperor Claudius II Rome was involved in many bloody and unpopular campaigns. Claudius the Cruel was having a difficult time getting soldiers to join his military leagues. He believed that the reason was that roman men did not want to leave their loves or families. As a result, Claudius cancelled all marriages and engagements in Rome. The good Saint Valentine was a priest at Rome in the days of Claudius II. He and Saint Marius aided the Christian martyrs and secretly married couples, and for this kind deed Saint Valentine was apprehended and dragged before the Prefect of Rome, who condemned him to be beaten to death with clubs and to have his head cut off. He suffered martyrdom on the 14th day of February, about the year 270. At that time it was the custom in Rome, a very ancient custom, indeed, to celebrate in the month of February the Lupercalia, feasts in honor of a heathen god. On these occasions, amidst a variety of pagan ceremonies, the names of young women were placed in a box, from which they were drawn by the men as chance directed.

The pastors of the early Christian Church in Rome endeavored to do away with the pagan element in these feasts by substituting the names of saints for those of maidens. And as the Lupercalia began about the middle of February, the pastors appear to have chosen Saint Valentine's Day for the celebration of this new feast. So it seems that the custom of young men choosing maidens for valentines, or saints as patrons for the coming year, arose in this way.


The Rose

From time immemorial, beloveds have been compared to roses. If we juggle the letters of the word ROSE we get EROS, who is the God of Love. Rose has thus been the traditional choice of lovers around the world. The color red is associated with strong emotions and below are listed sentiments expressed by different hues of rose.

Lavender -- Enchantment and Uniqueness
Orange -- Fascination
Pink (Dark) -- Thankfulness, Friendship and Admiration
Red -- Love, Respect and Courage
Peach -- Modesty, Gratitude, Admiration and Sympathy
Pink (Pale) -- Grace, Joy and Happiness
Deep Red -- Beauty and Passion
White -- Innocence, Purity, Secrecy, Silence, Reverence, Humility and (according to some sources) True Love
Yellow -- Joy, Friendship, Jealousy, Hope and Freedom (aka: "Texas" rose)
Black -- Farewell
Red/White -- Unity or Engagement
Yellow/Orange -- Passionate Thoughts
Peach -- Modesty, Gratitude, Admiration and Sympathy
Pink (Pale) -- Grace, Joy and Happiness
Yellow/Red -- Congratulations
Rosebud -- Beauty, Youth and a Heart Innocent of Love
Red Rosebud -- Purity and Loveliness
White Rosebud -- Girlhood
One Dozen Red Roses -- "I Love You"
Single Red Rose in Full Bloom -- "I Love You"
Tea Roses -- "I'll Remember Always"

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Valentines

A woman walks into a post office and notices a middle-aged, well-dressed man standing at the counter methodically placing "Love" stamps on bright pink envelopes with hearts all over them. As he seals each envelop he sprays it with a puff of perfume.

The woman's curiosity gets the better of her, so she goes up to the man and asks what he is doing. The man replies, "I'm sending out 1,000 Valentine cards signed, 'Guess who?'"

"But why?" she asks.

"Because I'm a divorce lawyer," the man replies.



Three Little Words

A smart, handsome and sexy young man dressed in the most sophisticated manner walked into the bar. He noticed a woman staring at him without blinking her eyes with an open mouth. Flattered, he approached the woman and said in his sexiest deep voice - "I'll do anything you wish, beautiful lady, for just $20 but on one condition." The woman was trapped in a moment and asked as if in a trance - "What's your condition?" The young man replied, "Tell me your wish in just three words." After a long pause, woman opened her purse, counted the money and handed it to the man along with her address. She then looked deeply into his eyes and whispered, "Clean my house."

I have prepared a Valentine's Day menu for four. I hope you enjoy it.

SAVORY CRAB-PEA SALAD
EASY PARMESAN BAGUETTE
FILET MIGNON WITH MUSHROOM-WINE SAUCE
HERBED ROASTED NEW POTATOES
ASPARAGUS PARMESAN
STRAWBERRY PASSION


SAVORY CRAB-PEA SALAD

1 (10-oz.) package frozen Peas, thawed
2 cans Crab Meat
- or -
1 pound fresh or frozen Crab Meat, cooked, drained and flaked
8 slices of Bacon, cooked and crumbled
1/2 cup Mayonnaise or half Mayonnaise and half Sour Cream
1 teaspoon fresh Lemon Juice
1/4 teaspoon Onion Powder
1/2 cup thinly sliced Celery
Salt, to taste

In bowl, combine peas, crab, bacon, and celery. Combine Mayonnaise, onion powder and salt; fold into crab mixture. Cover and refrigerate several hours. 

Serves 4


EASY PARMESAN BAGUETTE

1 baguette
2 tablespoons unsalted butter
1 tablespoon olive oil
3 cloves garlic minced
1 tablespoon chopped scallions
1/4 teaspoon each dried thyme, dried oregano, and crushed red pepper
4 tablespoons grated gruyere or Swiss cheese
1 tablespoon parmesan cheese
coarse salt and ground pepper

Preheat the oven for 350?°. In small micro safe bowl combine the butter, olive oil, garlic cloves, scallions and the thyme, oregano, and red pepper. Melt in microwave on high, about 1 minute. 

Halve the baguette lengthwise, place on baking sheet. Brush cut sides with mixture, sprinkle with the gruyere or Swiss cheese and the parmesan cheese. Season with salt and pepper. Bake until cheese is melted and golden, 12 to 15 minutes.

Serves 6


FILET MIGNON WITH MUSHROOM-WINE SAUCE

Serves 4

1 tablespoon butter, divided
Vegetable cooking spray
1/3 cup finely chopped shallots
1/2 pound fresh shiitake mushrooms, stems removed
1 1/2 cups dry red wine, divided
1 can (10 1/2 ounce) beef consomm?©, undiluted and divided
Cracked pepper
4 (4 ounce) filet mignon steaks (about 1 inch thick)
1 tablespoon low-sodium soy sauce
2 teaspoons cornstarch
1 tablespoon fresh chopped thyme
Fresh thyme sprigs 

Melt 1 1/2 teaspoons butter in a nonstick skillet coated with cooking spray over medium heat. Add shallots and mushrooms; saut?© 4 minutes. Add 1 cup wine and 3/4 cup consomm?©; cook 5 minutes, stirring often. Remove mushrooms and place in a bowl. Increase heat to high; cook wine mixture 5 minutes or until reduced to 1/2 cup. Add to mushrooms in bowl; set aside. Wipe skillet with a paper towel. 

Sprinkle desired amount of cracked pepper over steaks. Melt remaining 1 1/2 teaspoons butter in skillet coated with cooking spray over medium heat. Add steaks; cook 3 minutes on each side or until browned. Reduce heat to medium-low, and cook 1 1/2 minutes on each side or to desired doneness. Place on a serving platter and keep warm. 

Combine soy sauce and cornstarch; stir well. Add remaining 1/2 cup wine and consomm?© to skillet; scrape skillet. Bring to a boil and cook 1 minute. Add mushroom mixture, cornstarch mix, and chopped thyme; bring to a boil and cook, stirring constantly for 1 minute. Serve with steaks. Garnish with thyme sprigs if desired.

Makes 4 servings.

Source: Eberle Winery in Paso Robles, CA


HERBED ROASTED NEW POTATOES

8 small new (red) potatoes, quartered
1/2 cup olive oil
1 tablespoon chopped rosemary
1 teaspoon thyme
2 fresh garlic cloves, minced
salt
pepper

Preheat oven to 400 F. In a large mixing bowl, combine all ingredients except potatoes. Add potatoes and toss until potatoes are coated with herbed olive oil. Put onto non-stick or greased baking sheet. Cook in oven, uncovered, for about 25-30 minutes or until potatoes are tender.

Serves 4


ASPARAGUS PARMESAN

1 pound asparagus, peeled
3 tablespoons butter, softened
salt and pepper
1/2 cup freshly grated Parmesan

Preheat oven to 450 degrees. Steam asparagus until just al dente. Drain immediately. Butter bottom of baking dish and arrange row of asparagus side by side. Continue making layers until all asparagus is used. Sprinkle with salt and pepper to taste, top with cheese and dot with butter. 

Bake 15 minutes on top shelf of preheated oven. 

Serves 4


STRAWBERRY PASSION

2 cups strawberries, sliced
2 tablespoons cherry liqueur
1 cup ricotta cheese
3 teaspoons granulated sugar
3 teaspoons whipping cream
2 ounces mini chocolate chips

In small mixing bowl combine strawberries and liqueur; set aside. Using a fork, in separate mixing bowl combine ricotta cheese, sugar, and cream; fold in chips. Spoon the cheese mixture into four individual dessert dishes, then top each with strawberry mixture. Serve immediately or cover and refrigerate until chilled.

Serves 4

< 81690/117375_SweetheartSalad.jpg Salad.jpg" alt="Sweetheart Salad">
SWEETHEART SALAD

~Submitted by Treva, Eastern TN

2 (6 oz.) chicken breasts
1/2 cup Honey of a Dressing
1 Tablespoon vegetable oil
1/2 cup sweet red pepper, thinly sliced
1/2 cup mushrooms, thinly sliced
1/2 cup onion, thinly sliced
4 quarts packed spinach leaves
1/4 cup sliced radishes 

Marinate chicken in 1/4 cup dressing at least 2 hours or overnight, refrigerated. Drain and reserve marinade. Heat oil in non-stick pan and stir-fry chicken until juices run clear. Add pepper, onion, mushrooms and reserved marinade; stir-fry 1 minute. Add spinach leaves and toss in pan until barely wilted. Add radishes and toss to mix.

Makes 2 servings 

Honey of a Dressing:
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/8 teaspoon cayenne pepper
1/3 cup red wine vinegar
1/3 cup honey
1/2 teaspoon dried oregano, crushed 

Combine vinegar and honey; mix well. Stir in remaining ingredients.

Makes 3/4 cup 

Nutritional Information Per Serving (1 Tablespoon): Calories: 30; Calories from Fat: 0%; Carbohydrates: 8 g; Cholesterol: 0 mg; Dietary Fiber: 1 g; Fat Total: 0 g; Protein: 0 g; Sodium: 89 mg 

Note: Honey should not be fed to infants under one year of age. Honey is a safe and wholesome food for children and adults.


HEART SANDWICH COOKIES

~Submitted by Larry Holmes, Ontario, Canada

2 ?? cups all-purpose flour
?? cup cocoa powder
1 teaspoon baking powder
?? teaspoon salt
?? cup butter, softened
?? cup light brown sugar
?? cup granulated sugar
2 eggs
2 teaspoons vanilla

Filling:
2 ?? cups confectioners??™ sugar
1/3 cup solid vegetable shortening
?? teaspoon grated orange rind
3 tablespoons orange juice

Heat oven 20 375?°F. Mix flour, cocoa powder, baking powder and salt in medium bowl. Beat butter, sugars in bowl until creamy. Beat in eggs, one at a time. Add vanilla. On low, beat in flour mixture.

On floured surface, roll our dough to 1/8-inch thickness. Cut with 1 ??-inch heart-shaped or small round cookie cutter. Transfer to ungreased baking sheet.

Bake in 375?° oven 8 to 10 minutes. Transfer cookies to rack to cool. Roll, cut and bake remaining dough.

Filling: Beat sugar, shortening, rind and juice in bowl until smooth but thick. Spread 1 teaspoon on half of the cookies. Sandwich with second cookie. Let set 30 minutes.

Makes 4 dozen cookies.

Per cookie: 102 calories; 5 g fat (2 g saturated fat); 1 g protein; 15 g carbohydrates; 1 g fiber; 24 mg sodium; 17 mg cholesterol. 


CHERRY CRANBERRY GALETTE

~Submitted by Treva, Eastern TN

Open-face tarts called galettes are popular French fare. This one, with its tender, flavorful pastry and festive red berry filling, is sure to be a hit among your dessert-lovers. If fresh cherries aren't available, you can use frozen (thawed) ones, which also work beautifully.

Dough:
1 & 1/4 cups flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/4-inch pieces
1/3 cup ice-cold water
3 tablespoons sour cream or plain yogurt

Filling:
2 cups pitted cherries, about half of them cut in half
1/2 cup dried sweetened cranberries
3 tablespoons sugar
2 teaspoons lemon juice
2 teaspoons flour
1/8 teaspoon vanilla extract
1 tablespoon cold butter

1. To make the dough, combine the flour, sugar, and salt in a mixing bowl. Cut in the butter with a pastry blender.

2. Blend the ice water and sour cream or yogurt in a measuring cup and sprinkle it over the dry mixture. Stir briskly until the dough gathers into a ball.

3. Turn the dough out onto a floured surface and, with floured hands, knead it for about 10 seconds, just long enough to smooth it. Flatten the dough into a thick disk, wrap it in plastic wrap, and chill it for at least 2 hours before rolling it out.

4. When the dough is chilled, line a large baking sheet with parchment paper or lightly greased aluminum foil. Heat the oven to 400 degrees.

5. Combine the cherries, cranberries, sugar, lemon juice, flour, and vanilla extract in a medium-size mixing bowl. Mix well.

6. Working on a well-floured sheet of waxed paper, roll the dough into a 12-inch circle; flour the pin and surface of the dough, if needed, to keep the pin from sticking. Invert the pastry over the lined baking sheet and peel off the paper. Pour the filling onto the center of the pastry, spreading it evenly and leaving a 2 & 1/2-inch border of uncovered pastry all around.

7. Using a spatula to help lift the dough, fold the edge of the pastry partially over the filling, working your way around the tart. The pastry will form pleats as you go. Using a pastry brush, lightly moisten the exposed pastry with water and then sprinkle it with sugar. Cut the tablespoon of butter into small pieces and scatter it over the fruit.

8. Bake the tart on the center oven rack for about 40 minutes, until the fruit is bubbly and the pastry is a rich golden brown. Cool the tart on the pan for 5 minutes, then slide the tart and the paper or foil lining onto a wire rack. Cut it into wedges and serve warm or at room temperature. 

Makes 8 servings.


CORN DELIGHT

~Submitted by Rita, Niceville, FL

1 Can Cream-style corn
1 Can whole kernel corn
1 cup cut spaghetti (dry)
?? c. margarine (melted)
1 cup Velveeta Cheese (diced)
2 tbsp onion (chopped)

Stir together and put in large buttered casserole dish. Bake at 375 degrees for ?? hour with lid and approximately ?? hour longer with lid removed.


BROWNIE KISSES

~Submitted by Treva, Eastern, TN

1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1/2 tsp. baking powder
3/4 cup flour
1/3 cup butter, room temperature
1 egg
1 tsp. vanilla
30-34 milk chocolate candy kisses, unwrapped 

Preheat oven to 350 degrees. In a large bowl, beat all ingredients except kisses until well blended. Wrap a heaping teaspoon of dough around each kiss, Place 2 inches apart on ungreased cooking sheets. Bake at 350 for 8-10 minutes or until set. Remove from oven and cool on racks. 

Makes 30-34 cookies. 


RASPBERRY PECAN CREAM CHEESE BARS

~Submitted by Angelique, TX

Layers of cream cheese and raspberry preserves melt in your mouth!

Source: Jill Cox, Lincoln, NE
Pillsbury Bake-Off 40
Prep Time: 20 min (Ready in 3 hr 5 min ) 

Ingredients:

Bars
1 (16.9-oz.) pkg. Pillsbury?® Pecan Swirl Quick Bread & Coffee Cake Mix
6 tablespoons butter, melted
3eggs
3/4cup raspberry preserves or jam
1 (8-oz.) pkg. cream cheese, softened*
1 (3-oz.) pkg. cream cheese, softened*
2 1/2cups powdered sugar
1 teaspoon vanilla

Glaze
1cup powdered sugar
3to 5 teaspoons water

Preparation Directions:

1. Heat oven to 350?°F. In large bowl, combine quick bread mix, butter and 1 of the eggs; mix well. Spread dough in bottom of ungreased 13x9-inch pan to form crust. Spread preserves over dough.

2. Beat cream cheese in large bowl until light and fluffy. Add remaining 2 eggs, 2 1/2 cups powdered sugar and vanilla; beat until smooth. Spoon and spread mixture over preserves. In small bowl, combine swirl mix from packet and pecans from foil packet; mix well. Sprinkle over cream cheese mixture.

3. Bake at 350?°F. for 35 to 45 minutes or until golden brown. Cool 1 hour.

4. In small bowl, combine 1 cup powdered sugar and enough water for desired drizzling consistency; blend until smooth. Drizzle glaze over bars. Refrigerate 1 hour. If desired, garnish with fresh raspberries and mint sprigs. Store in refrigerator.

24 bars

Note
*Eleven ounces 1/3-less-fat cream cheese (Neufchatel) can be substituted for the cream cheese.

NUTRITION INFORMATION PER SERVING:
SERVING SIZE: 1 Bar
Calories 270
Calories from Fat 100
Total Fat 11g
Saturated 6g 
Cholesterol 50mg
Sodium 160mg
Carbohydrate 39g
Sugars 31g
Protein 3g
EXCHANGES: 1 Starch; 1 1/2 Fruit; 2 Fat


RED-HOT TREATS

~Submitted by Treva, Eastern, TN

1/2 cup red-hot candies
1/2 cup margarine
2 tablespoons sugar
1 egg
1 & 1/2 cups flour
1 tsp. baking powder 

Place red-hot candies into food processor or blender. Process until finely chopped. Remove 3 tablespoons crushed candies; set aside. Add margarine, sugar, egg, flour and baking powder to remaining crushed candies in a large bowl. Mix until well-blended with mixer or by hand. Form into a roll about 7 inches long. Wrap in plastic wrap or foil; freeze overnight. Preheat oven to 375 degrees. Cut slices from log about 1/4 inch thick. Place 2 inches apart on ungreased cookie sheet. Sprinkle with reserved crushed red-hots. Bake 9-11 minutes or until golden brown. Remove from cookie sheets and cool on racks. 

Makes 26-30 cookies.


SPINACH STUFFED BEEF TENDERLOIN

~Submitted by Ann, Montreal, Quebec, Canada

3 tablespoons finely chopped onion
1 large clove garlic, minced
1 tablespoon butter or margarine
1-10oz package frozen chopped spinach, thawed and well drained
1/3 cup fine dry bread crumbs
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
One 2-3 pound beef tenderloin, trimmed of any fat
2 teaspoons coarsely ground pepper

1. In a medium saucepan, cook onion and garlic in butter till tender, but not brown.

2. Add well-drained spinach to onion mixture; cook and stir till just heated through. Remove from heat. Stir in bread crumbs, Parmesan cheese, salt and the 1/8 tsp. pepper. Set the spinach mixture aside.

3. Butterfly beef tenderloin lengthwise through the center, cutting to, but not through, the opposite side. Sprinkle the cut surface with a little salt and pepper. Spoon spinach mixture along length of tenderloin. Close tenderloin; tie securely in several places with string. But outside of beef tenderloin with the 2 tsp ground pepper. 

4. Place the stuffed beef tenderloin on a rack in a roasting pan. Insert a a meat thermometer into the meat. Roast, uncovered, in a 425 degree oven for 30-45 minutes or till thermometer registers 145 degrees (for medium-rare).

5. Remove roast from oven. Cover loosely with foil and let stand for about 10 minutes. Cut into serving slices.

Makes 8-10 servings.


MEXICAN HEART TREATS

~Submitted by Treva, Eastern, TN

1 cup sifted flour
1/8 tsp. baking soda
1/8 tsp. nutmeg
1 tsp. cinnamon
1/2 cup soft butter
1 cup sugar 

Preheat oven to 400 degrees. Sift flour with baking soda and spices; set aside. In large bowl, beat butter with sugar until very light and fluffy. At low speed, beat in flour mixture just until well combined. On lightly floured surface, roll dough 1/4 inch thick. Using 2 inch heart shaped cookie cutters, cut out dough. Reroll, and cut leftover dough the same way. Place 1 1/2 inches apart on ungreased cookie sheets. Bake 8-10 minutes. Remove from oven, let stand about 2 minutes, remove to wire rack; cool completely. 

Makes about 4 dozen.


BACON WRAPPED FILETS MIGNONS

~Submitted by Barbara, Chula Vista, CA

Serves 4

This is company food, perfect for a Saturday night dinner party. The filets are seared on the stovetop and then cooked through on a preheated baking sheet in the oven, which gives you time to attend to side dishes.

4 tablespoons unsalted butter, at room temperature
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
1 medium garlic clove, minced
Salt and pepper
4 slices bacon
4 center cut filets mignons, each about 1 1/2 inches thick
4 teaspoons olive oil

With fork, beat butter, parsley, lemon zest, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in small bowl until smooth. Set aside.

Wrap 1 bacon slice around each filet, overlapping ends and securing ends to filet with toothpick. Adjust oven rack to lower middle position, place rimmed baking sheet on rack and heat over to 450 degrees.

Heat 2 teaspoons oil in medium skillet over high heat until just smoking. Sprinkle filets with salt and pepper. Place 2 filets in skillet and cook, without moving, until browned and nice crust has formed, 2 to 3 minutes. Using tongs, turn filets and cook on second side, 2 1/2 minutes longer. Hold filets on their sides and crisp bacon slightly all around. Set filets aside on plate. Heat remaining 2 teaspoons oil in empty skillet and sear remaining 2 filets.

Transfer oil for seared filets to preheated baking sheet in oven. Roast 4 to 6 minutes for medium-rare, or 8 to 10 minutes for medium. Transfer filets to large plate, tent with foil, and let rest for 5 minutes. Spoon some parsley-lemon butter onto each filet. Serve.

Source: Advertisement for Cook's Country 81690/117358_PeppermintDivinity.jpg s.net/PeppermintDivinity.jpg" alt="Peppermint Divinity">
PEPPERMINT DIVINITY

~Submitted by Treva, Eastern, TN

Prep Time: 30 minutes
Total Time: 1 hour

Sticky, chewy divinity is an acquired taste all its own, but this recipe will help you acquire it easily! All it takes is 6 ingredients. You can fill the basic recipe with all sorts of crunchy sweet things??”I especially love crushed peppermint because it looks so perky! Perfect as a holiday treat, Peppermint Divinity is also a cheerful addition to birthday parties, tea time, or even the first day of spring!

2 cups sugar
1/2 cup light corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla
1 cup peppermint candy (crushed)
Hot water (a sprinkle, if necessary)

Beat egg whites with an electric mixer to form very stiff peaks. 

In a sauce pan stir sugar, corn syrup, vanilla, and water together until sugar is dissolved. 

Using a candy thermometer to measure the temperature, bring sugar mixture to a boil to achieve hard ball stage (290 degrees F.). 

Slowly pour sugar mixture into egg whites while beating with electric mixer. 

Beat combined mixture for about 5 minutes until stiff. (Mixture should hold its shape when dropped by a spoon onto wax paper. If mixture becomes too stiff, add a tiny bit of hot water.) 

Using a tablespoon, drop mixture onto wax paper and sprinkle with crushed peppermint. 

Store candy in layers, between wax paper, in an airtight Ziploc?® Container and refrigerate if you have high humidity. 

Serves 16

Tip: I love to substitute nuts for the peppermint. If you'd like, delete step 6 and instead fold one cup of crushed nuts (walnuts, pecans, or peanuts) into the mixture. Or, instead of the crushed peppermint, sprinkle half a cup of Red Hots?® candies on top of the divinity. (I call this "Red Hot Divinity"!) 


ASPARAGUS AU GRATIN CASSEROLE

~Submitted by Jean, Syracuse, NY

3 pounds fresh asparagus or 3 packages frozen
2 tablespoons butter or margarine
1 tablespoon flour
1/2 teaspoon salt
1 cup light cream
1/2 cup Swiss cheese, grated
Toasted bread crumbs

Preheat oven to 400. If using fresh asparagus, trim spears evenly and peel to remove scales. Cook 10 minutes or until tender. Drain well. Melt butter in small pan, add flour and cook over low heat until golden. Remove from heat. Stir in salt and cream. Return to heat and stir constantly with wooden spoon until mixture bubbles. Cook 1 minute longer. Add cheese. Stir until cheese melts.

Arrange asparagus in shallow baking dish. Spoon sauce over this. Sprinkle with bread crumbs and bake 15 minutes or until lightly browned.


CHOCOLATE MAPLE NUT BARS

~Submitted by Judy, MI

1 1/2 cups flour
2/3 cup sugar
1/2 tsp. salt
3/4 cup cold margarine
2 eggs
One 14-ounce can sweetened condensed milk
1 1/2 tsp. maple flavoring
2 cups chopped nuts
1-cup semi-sweet chocolate chips

Preheat over to 350 degrees. In large bowl combine flour, sugar and salt, cut in margarine until crumbly. Stir in 1 beaten egg. Press firmly on bottom of 13x9-inch pan. Bake 25 minutes. Meanwhile, in medium bowl beat condensed milk, remaining egg and flavoring. Stir in nuts. Sprinkle chip over the prepared crust, and top with nut mixture. Bake 25 minutes longer until golden. Cool. Cut into bars.

Makes 24-36 b 81690/117371_WarmBlackberryCustard.jpg es.net/WarmBlackberryCustard.jpg" height="269" width="269" alt="Warm Blueberry Custard">
WARM BLACKBERRY CUSTARD

~Submitted by Treva, Eastern, TN

An elegant dessert with a layer of blackberries nestled under a warm custard blanket.

Cooking Technique: Boil-Simmer
Prep Time: 20
Cooking Time: 20-30 minutes
Yield: 8 servings (3/4 cup each)

Ingredients 

1 pound fresh or thawed frozen blackberries, divided 
2 tablespoons cornstarch 
1-3/4 cups non-alcoholic sparkling white wine, divided 
3 tablespoons pure maple syrup 
1/4 teaspoon vanilla extract 
1/4 teaspoon almond extract 
1/4 cup granulated sugar 
1 cup (8 ounces) Egg Beaters?® Egg Product 
Reddi-wip?® Fat Free Dairy Whipped Topping, (optional) 
fresh mint leaves, (optional) 

Directions 

Divide 1-1/4 cups blackberries evenly among 8 (10-ounce) wine glasses. Press remaining blackberries through sieve. Discard seeds; set juice aside. 

Mix cornstarch and 1/4 cup wine in small bowl; set aside. Pour remaining 1-1/2 cups wine into medium saucepan; bring to boil over medium-high heat. Stir in maple syrup, vanilla, almond extract and the cornstarch mixture. Return to boil. Cook 30 seconds, or until thickened, stirring constantly. Cool slightly; set aside. 

Heat about 1 inch of water in medium saucepan over medium heat just until steaming. (Do not bring to boil.) Set a medium metal bowl on top to create a double boiler. Reduce heat to medium-low. Pour sugar and Egg Beaters into bowl; beat constantly with wire whisk 3 minutes, or until mixture is thickened and more than tripled in volume. Add gradually to Egg Beaters mixture, stirring constantly with wire whisk until well blended. Remove from heat. Add about 3/4 of the blackberry juice; stir until well blended. Spoon over blackberries in glasses. Drizzle with the remaining juice. 

Serve warm topped with the whipped topping and mint leaf, if desired. 

Source: www.conagrafoods.com.


HARVEY WALLBANGER CAKE

~Submitted by Jean, Syracuse, NY

Ingredients

Cake batter:
1 box orange cake mix (about 18 1/2 oz) 
1 box (3 1/4 oz) Instant vanilla pudding mix
4 large eggs
1/2 cup vegetable oil
4 ounces Liqueur Galliano
1 ounce vodka
4 ounces orange juice

Glaze:
1 cup confectioners sugar
1 tablespoon Liqueur Galliano
1 tablespoon orange juice
1 teaspoon vodka

Method 

Preheat oven to 350?°F. Combine the cake mix and pudding in a large bowl. Blend in the eggs, oil, Liqueur Galliano, vodka and orange juice. Beat until smooth and thick. Pour into a greased and floured non-stick 10 inch bundt pan and bake for 45 minutes OR pour into 2 greased and floured non-stick 9 inch cake pans and bake for 30 minutes. Let the cake cool in the pan for 10 minutes, then remove and place the cake on rack to cool.

Glaze
Combine the confectioners sugar, Liqueur, vodka and orange juice in a bowl. Beat until very smooth. Center the cake on a cake plate. Pour the glaze over the cooled cake baked in the bundt pan. If baked in the two 9 inch cake pans, pour 1/3 of the glaze over one layer, top with the second layer and pour the remaining glaze over the top and let it dribble over the sides of the cake layers. 

Fudge Icing:
2 tablespoons butter 
1 cup brown sugar 
3 tablespoons milk 
1 cup icing (confectioners) sugar 
1 tablespoon cream 
1 sliced banana, dipped in lemon juice 

Place butter, brown sugar and milk in a bowl. Microwave at 50% for 5 minutes. Stir well. Microwave on high for 3 minutes. Pour into a cold bowl and cool slightly.

Beat cream into icing and add icing sugar bit by bit until the mixture forms a drizzling consistency. (You might not use all the icing sugar). Drizzle all around the ring cake. While still soft, decorate with banana slices.


MACAROON KISSES

~Submitted by Treva, Eastern, TN

1/3 cup butter, softened
3 ounces cream cheese, softened
3/4 cup sugar
1 egg yolk
2 tsp. almond extract
2 tsp. orange juice
1 & 1/2 cups unsifted flour
2 tsp. baking powder
1/4 tsp. salt
5 cups (14 ounces) flaked coconut
54 milk chocolate kisses, unwrapped (9 oz. pkg.) 

Cream butter, cream cheese and sugar in large bowl until light and fluffy. Add egg yolk, almond extract and juice; beat well. Combine flour, baking powder and salt, gradually add to creamed mixture. Stir in 3 cups of coconut. Cover tightly; chill one hour or until firm enough to handle. Shape dough into 1 inch balls; roll in remaining coconut. Place on ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes or until lightly browned. Remove from oven; immediately press one unwrapped kiss on top of each cookie. Cool 1 minute. Carefully remove from cookie sheet; cool completely on wire rack.

Makes about 4 & 1/2 dozen cookies. 


CHOCOLATE SOUFFL?‰ WITH RASPBERRY COULIS

~Submitted by Robyn, Auckland, New Zealand

Serves 4 

Preparation 15 minutes
Cooking 20 minutes 

1 tablespoon caster sugar
50g butter
1 tablespoon plain flour
200g dark eating chocolate, melted
2 egg yolks
4 egg whites
?? cup (55g) caster sugar, extra 

RASPBERRY COULIS

150g frozen raspberries, thawed
2 tablespoons caster sugar
4 cloves
?? cup (125ml) dry red wine 

Preheat oven to moderately hot (200??C/180??C fan forced). 

Grease four ?? cup (180ml) souffl?© dishes.

Sprinkle insides of dishes evenly with sugar; shake away excess.

Place dishes on an oven tray. 

Melt the butter in a small saucepan, add flour; cook, stirring, for about 2 minutes or until the mixture thickens and bubbles.

Remove from heat; stir in chocolate and egg yolks.

Transfer to a large bowl. 

Beat the egg whites in a small bowl until soft peaks form.

Gradually add extra sugar, one tablespoon at a time, beating until sugar dissolves between additions.

Fold egg white mixture into chocolate mixture, in two batches. 

Divide souffl?© mixture among prepared dishes; bake, uncovered, in a moderately hot oven for about 15 minutes or until the souffl?©s are puffed.

RASPBERRY COULIS: 

Meanwhile combine raspberries and sugar in a small saucepan; cook, without boiling, until the sugar dissolves.

Add the cloves and wine; bring to the boil.

Reduce heat; simmer, uncovered, for about 5 minutes or until coulis thickens.

Strain coulis into jug. 

Serve souffl?©s with coulis.

Not suitable to microwave.


SUGAR-COOKIE HEARTS

~Submitted by Treva, Eastern, TN

1 cup butter, softened
1/2 cup sugar
1 large egg
1 tablespoon vanilla
1/4 tsp. salt
2 cups flour
pink or red colored sugar 

In medium size bowl with mixer, beat butter, sugar, egg, vanilla and salt until fluffy. Beat in flour. Refrigerate dough, tightly wrapped, at least 1 hour. Preheat oven to 325 degrees. Roll out dough to 1/4 inch thickness. Cut with heart-shaped cookie cutter. Place cookies, 1/2 inch apart, on ungreased baking sheets. Sprinkle with pink or red colored sugar. Bake cookies 12-15 minutes or until edges just start to brown. 

Makes 3 dozen, 2 & 1/2 inch hearts. You may use mini heart cutters also. 


HONEY COOKIES

~Submitted by Tena, MO

1/2 cup butter
1/3 cup brown sugar
1/2 cup honey
1/2 teaspoon grated lemon rind
2 1/4 cups flour
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cloves

Cream butter with sugar. Add honey and lemon rind. Stir in rest of ingredients. Dough will be soft. Chill for 2 hours.

Roll out to 1/8" thick and cut into shapes. Bake at 350F for 10 minutes.

Source: Gourmet March 1964


LEMON LOVE BARS

~Submitted by Treva, Eastern, TN

1 cup flour
1/3 cup powdered sugar
5 tbs. solid vegetable shortening
1 cup sugar
2 tbs. flour
2 tsp. lemon zest
1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
7 tbs. fresh squeezed lemon juice
Extra powdered sugar 

Combine 1 cup flour, confectionery sugar and solid vegetable shortening in a bowl. Using a fork or a pastry blender, combine until the mixtures becomes a coarse meal. Press mixture into the bottom of a 11" x 7" lightly greased baking dish. Bake at 350 degrees for 20 minutes. In a separate bowl, combine the sugar, flour, lemon zest, baking powder, salt and eggs and whisk until completely blended. Pour the mixture over the crust after it is finished baking. 

Return the baking dish to the oven for an additional 20 to 25 minutes. Let cool for 30 minutes before cutting. Cut a small square of paper or card board; trace and cut a 2 inch heart to use as a template. Cut your bars the same size as your square template. Place your heart template on the surface of the bar, and sprinkle powdered sugar carefully over the top. Remove your template and you should see a heart design! Do this with each bar. 


SAUT?‰ED CHICKEN WITH PARMESAN CRUST

~Submitted by Jean, Syracuse, NY

3/8 cup grated Parmesan 
3/8 cup coarse bread crumbs or panko 
2 eggs 
2 tablespoons extra virgin olive oil 
2 tablespoons butter (or a little more oil) 
1 1/2 to 2 pounds boneless chicken breasts or thighs 
Salt and pepper to taste 
Chopped parsley leaves for garnish 
Lemon wedges

1. Combine Parmesan and bread crumbs on a plate. Beat eggs in a bowl. Put a large nonstick skillet over medium-high heat and add oil and butter. Dip a piece of chicken in egg, then turn it over in bread crumbs once or twice: the more of this coating that adheres, the better. When butter melts, put chicken piece in pan; repeat until all chicken is used.

2. Sprinkle chicken with salt and pepper. Adjust heat so chicken cooks rapidly but coating does not burn. Turn pieces as each side becomes deep golden brown, about 4 minutes a side. As pieces are done - cut into them to make sure there are no traces of blood - remove them to a plate. Garnish with parsley and serve hot, with lemon.

Yield: 4 servings.


DAINTY ROSE-COLORED MACAROONS

~Submitted by Treva, Eastern, TN

4 cups flaked coconut
1 can sweetened condensed milk (14 oz.)
1/2 tsp. almond extract
1 (3 oz.) package strawberry gelatin 

In a large bowl, combine all ingredients. Mix thoroughly, making sure gelatin is blended evenly. Cover and refrigerate at least 2 hours. Preheat oven to 350 degrees. Shape into 1 inch balls and place on well-greased baking sheets. Bake 8-10 minutes or until lightly browned around edges. Remove from oven and let cookies cool on baking sheet 5 minutes before placing on wire racks to cool. Cookies will be soft.

Makes about 4 dozen cookies.

CHOCOLATE PEANUT BUTTER TRUFFLES

~Submitted by Treva, Eastern TN

1 package (6 oz.) semi-sweet chocolate morsels
1/2 cup peanut butter (creamy or crunchy) 
1/2 cup evaporated milk 
Optional coatings: 
cocoa powder
chopped nuts
confectioner's sugar
flaked coconut 

Place chocolate morsels in a medium microwave-safe bowl. Microwave on HIGH for 45 seconds. (The bits won't look as if they are melting, but they are.) Stir the bits around with a spoon, leaving a space in the middle. Microwave on HIGH another 30 seconds and stir again until smooth and creamy. If lumps persist, microwave another 15-20 seconds on HIGH, then stir again. 

Add peanut butter to melted morsels and stir to blend. 

Add evaporated milk and blend well. Chill mixture one hour in the refrigerator. 

Using a tablespoon, scoop mixture and form into balls. 

Roll in desired coatings. Refrigerate until serving. 

Makes About 3 Dozen Truffles 

Approximate nutritional information per serving: 38 calories; 3.5 g fat; 1 mg cholesterol; 21 mg sodium; 1.3 g protein; 4 g carbohydrates


STRAWBERRY COBBLER

~Submitted by Jean, Syracuse, NY

1 pkg. (8oz.) Fresh Strawberries
3 stalks Strawberry Rhubarb
1/2 cup brown sugar
1/2 cup water
2 tsp. lemon juice
1 1/2 cups (low fat) Bisquick
1/2 cup skim milk
1 (8 oz.) container cool whip - Lite

1. Clean and hull strawberries - Cut into 1/2-inch pieces.

2. Wash rhubarb - Cut into 1/2 inch pieces.

3. Place slices, water, brown sugar and lemon juice in a large pan with a tight fitting cover, heat on medium just until it begins to boil.

4. In the meantime mix Bisquick and milk with a fork until soft dough forms.

5. Gradually add Bisquick dough to the boiling fruit, in the shape of small balls, Cook on medium for 10 minutes uncovered. Cover and cook for an additional 10 minutes.

6. Pour into a large serving dish all at once, cool, cover with cool whip and a few whole strawberries for added color.

Yield 6 to 8 servings. Per serving: 276 cal, 3 pro, 57 carb, 1mg chol, 219 mg sod

BLENDER CHOCOLATE MOUSSE

~Submitted by Treva, Eastern TN

This one is low fat and low sugar and makes a satisfying dessert for those who should not have dessert.

1 egg
1 envelope unflavored gelatin
1 TBSP cold water
1 cup boiling water
2 TBSP instant coffee granules
1/2 cup part-skim ricotta cheese
1/2 cup skim milk -- cold
2 TBSP cocoa
1/8 tsp salt
1/2 cup Splenda (or comparable other non caloric sweetener)

Combine egg, gelatin, cornstarch and cold water in blender or food processor. Blend to moisten gelatin and cornstarch. Add boiling water, blend until gelatin dissolves. Add remaining ingredients and blend until smooth. Chill until set. To serve: Blend mixture until smooth and pour into dessert dishes. Garnish with low calorie whipped topping, if desired. Serve immediately.


KEY LIME KOOL-AID CHEESECAKE

~Submitted by Joan, Savona, B.C.

To avoid the NutraSweet in Sugar-Free Jell-O, I use unsweetened Kool-Aid as flavoring in my cheesecake.

1 pkg unsweetened Kool-Aid 
1 pkt plain gelatin (Knox)
1/4 cup water
3/4 cup liquid - I juiced a lime and added water to measure 3/4 cup
1/2 cup pourable Splenda
16 oz cream cheese (room temperature)

Sprinkle gelatin over 1/4 cup water. let soften for 5 minutes. boil the remaining 3/4 cup liquid. pour into gelatin and stir until completely melted. add Kool-aid powder. Stir well.

Put cheese into mixer and start beating. add the gelatin and Splenda. Beat until very creamy.

I put about 1-2 tbs of this mixture into muffin papers (the foil kind) and then chilled. You could use any nut crust in a springform pan also but that changes the carb count.

I got 16 to 20 of these from a batch. Carb count is about 2-2.5 per muffin paper. Total for batch - ~46.

These disappeared quite quickly at our Christmas party (most of the people that ate them were not LCers but they really liked them). I decorated them with a fresh raspberry. Looked pretty and Christmassy...

Source: Forumlowcarb.org

SMOKED SALMON CAESAR SALAD

~Submitted by Robyn, Australia

Low carb!
Serves 1

1 slice prosciutto
1 slice low-carb bread
1 teaspoon oil
50g baby cos lettuce leaves or mixed lettuce leaves
2 tablespoons shaved parmesan cheese
1 hard-boiled egg, quartered
50g sliced smoked salmon, halved 

DRESSING

1 tablespoon mayonnaise
1 tablespoon skim milk yoghurt
1 anchovy fillet, finely chopped
?? teaspoon Worcestershire sauce
2 teaspoons warm water
salt and pepper to taste 

DRESSING:
Combine all ingredients in a small bowl; stir until mixture is smooth.

Heat a large, lightly oiled pan. Add prosciutto to pan; cook until browned all over and crisp. Drain on absorbent paper; break into large pieces.

Remove and discard crusts from bread; cut into four triangles. Heat oil in same pan. Add bread; cook on both sides until browned.

Place prosciutto, bread and remaining ingredients in a medium bowl; season with salt and pepper. Drizzle dressing over salad; toss gently to combine.


TANDOORI-SPICED ROASTED CORNISH HENS

~Submitted by Larry Holmes, Ontario, Canada

2 Cornish hens, thawed
generous pinch salt
?? lemon
?? cup Balkan-style plain yogurt
3 tablespoons bottled Indian tandoori paste*

Thaw Cornish hens it frozen. Using a sharp knife, make two shallow slits on each breast and leg. Sprinkle with salt, then squeeze lemon juice over hens/

In a small bowl, whisk yogurt with tandoori paste. Using your hands, smear mixture over hens. Place in a dish just large enough to hold them, cover loosely and refrigerate at least 2 hours, but preferable overnight.

Preheat oven to 375?°F. Place hens in a shallow roasting pan. Roast in preheated oven 50-60 minutes, basting occasionally, until juices run clear and legs move freely. Let stand 5 minutes before slicing.

*Tandoori paste may be found in the Indian or sauce section of the supermarket.

Serves 2

Per serving: 341 calories; 27 g protein; 22.8 total fat (6.9 g saturated fat); 4.9 carbohydrates; .2 g fiber