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Holiday Food & Recipes

Holiday Food & Recipes

Valentine Food For Thought

Cabbage always has a heart; Green beans string along.
You're such a cute tomato, Will you peas to me belong?
You've been the apple of my eye, You know how much I care;
So lettuce get together, We'd make a perfect pear.
Now, something's sure to turnip to prove you can't be beet;
So, if you carrot all for me let's let our tulips meet.
Don't squash my hopes and dreams now, Bee my honey, dear;
Or tears will fill potato's eyes, While sweet corn lends an ear.
I'll cauliflower shop and say, Your dreams are parsley mine.
I'll work and share my celery, So be my valentine.

- Jeanne Losey

Gelatin Hearts

  • The idea for these gelatin hearts is based on the recipe for Knox Blocks first developed by Knox Gelatin Inc. They are "great for children's snacks and they make lovely garnishes for sweet salads or desserts. Most kids just love them!
  • 2 1/2 cups of water or fruit juice
    4 (3 ounce) packages of strawberry, raspberry or cherry gelatin (may use sugar-free gelatin, if desired)
    Combine water and gelatin in 2-quart glass measure and heat on HIGH power in the microwave for 3 to 5 minutes or until the water is boiling. Stir until gelatin is dissolved. Pour into heart shaped molds, or pour in a 9 or 10 inch square pan and refrigerate until gelatin is set. Un-mold heart shapes or use a small heart shaped cookie cutter to cut out hearts.

Jello Jiggler Hearts

  • Similar to Knox recipe. Use recipe on boxes of Jello. Make jello using 3 small boxes of jello and 3 cups hot water. Set in baking pan with edges. When set cut into shapes with cookie cutter - heart of course is the most popular shape this time of year.

Heart Sandwiches

  • Use large heart shaped cookie cutters to cut heart shapes into bread. Spread with your favorite spread (raspberry, strawberry jam) and serve a special lunch this year!!

Valentine Cake

  • Instead of buying a cake mold for Valentines you probably already have one!! Bake a two layer cake. One in a round pan, one in a square pan. When baked and cool....slice the round one in half. Place each half of the round on two corner of the square and you will have a perfect heart shape. Decorate with icing and imperils.

Special Breakfast

  • Fry eggs for breakfast inside a large heart shaped cookie cutter placed on a grill. The egg will cook in the shape of the heart!! Don't forget to cut the toast with a heart cookie cutter as well once it is toasted!!

 

Chocolate Covered Strawberries with Champagne

Even the non-cook will love this recipe.

  • Purchase your favorite Champagne and chill.
  • Buy fresh strawberries that have their stems intact. Wash, dry and refrigerate the strawberries. (Cold strawberries will cause the chocolate to harden and there will be less dripping.)
  • Chocolate dip: Buy a jar or Nutella, European chocolate hazelnut spread (available in specialty and grocery stores in Atlanta as well as Harry's.) Place 1 cup of Nutella in a double boiler or fondue pot. Add 1 to 2 Tablespoons of heavy cream. Heat over low heat! Add more heavy cream as needed until the consistency of heavy cream. Serve your Valentine. Men, you can do it!

Hearts-filled-with-Love Cookies

Fill these favorites with raspberry or strawberry jelly.

  • Sift together:
    2 1/2 c flour
    1 teaspoon baking powder
    1/2 teaspoon salt

    Cream together:
    1 cup shortening
    1 cup sugar

    Stir in:
    1 well beaten egg
    2 tablespoons Pet Milk
    1 1/2 teaspoon vanilla

    Chill overnight before using. Roll-out dough and cut with a heart cookie cutter. Each cookie needs a top and bottom. Bake at 350 degrees for 8-10 minutes.

    When cool, assemble cookies. Place a teaspoon of jelly on the bottom of a cookie, then cover with another cookie. (The tops of the cookies should be facing outward on both top and bottom.) Sprinkle with 4X Confectioner's Sugar.

Chocolate Surprise

Blend together:

  • 1 1/2 cup plain flour
    1 1/2 stick margarine
    1 1/2 cup chopped nuts

Press into 9" x 13" pan. Bake for 15 minutes at 350 degrees. Cool

Cream together:

  • 1 cup powdered sugar
    1, 8 oz package of cream cheese

Fold in 9 oz. defrosted Cool Whip. Spread onto the cooled pastry layer.

Mix well:

  • 1 large box of chocolate INSTANT pudding
    Add 3 1/2 cups milk

Spread on top of the second layer.

Spread a 9 oz. container of defrosted Cool Whip on top of the third layer and refrigerate.
 

Splendid Raspberry Spinach Salad

2 Tablespoons Raspberry Vinegar
2 Tablespoons Raspberry Jam
1/3 Cup Vegetable Oil
8 Cups Spinach, rinsed, stemmed and torn into pieces.
3/4 Cup coarsely chopped Macadamia nuts or toasted almond slices
1 Cup Fresh Raspberries
3 Kiwis, peeled and sliced

Dressing: Combine vinegar and jam in blender or small bowl. Add oil in thin stream, blending well.

Toss spinach with 1/2 of the nuts, 1/2 of the raspberries, 1/2 of the kiwi's and the dressing. Top with the remaining ingredients (nuts, raspberries and kiwis.) Serve immediately.

Valentine's Day Cake

Cream together:
1/2 Cup of Crisco
1 1/2 Cups Sugar

Add 2 eggs - Beat Well

Sift 3 Times:
2 Cups flour
1 Tablespoon Cocoa
1 Teaspoon Salt

Fold In:
1 Teaspoon Baking Soda dissolved in
1 Tablespoon Vinegar - Quickly

Use 2, 9" Layer Pans that have been greased and floured.

Bake at 350 degrees for 30-35 minutes

Filling and Icing

Cook on low flame to pudding stage:
1 Cup Milk
1/4 Cup Flour
Dash of salt

Cream:
1/2 Cup Crisco
1 Stick Margarine
1 Cup Granulated Sugar
2 Teaspoons Vanilla

Add to pudding and beat well. Spread between layers and on top and sides. Sprinkle with coconut.

Victorian Gingerbread Valentines

In Victorian times lovers declared their affections via words, songs, pictures and foods. One such food was gingerbread "life cakes" in the shape of hearts.

2 1/2 cups un-sifted flour
2 teaspoons cinnamon
1 1/2 teaspoons ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup margarine
1/2 cup packed dark brown sugar
1/3 cup dark corn syrup
1 large egg

In large bowl, sift together flour, cinnamon, ginger, cloves and salt.

Blend together margarine and brown sugar until smooth. Add corn syrup and egg; beat well. Add dry ingredients, about one-third at a time, mixing until smooth after each addition. Chill dough one hour.

Roll out half of dough on lightly floured surface to one-quarter-inch thickness. (Reserve other half for decoratins or for a second batch of cookies.) Using hear-shaped cookie cutter, press out cookie shapes or use knife to cut around a pattern. Place hearts on cookie sheet. Decorate as desired. Bake at 350 degrees for 15 to 20 minutes until golden. Remove and place on wire racks to cool. Store in covered container.

Makes about eight 4 1/2 inch cookies.

 

Cajun Shrimp

Serves: 2
Work Time: 10 minutes
Total Time: 13 to 14 minutes

  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon ground nutmeg
  • 2 teaspoons olive oil
  • 1 garlic clove, crushed with side of chef's knife
  • 12 extra large shrimp (about 1/2 pound), shelled and deveined, with tail part of shell left on if you like

1. In cup, combine paprika, thyme, salt, red pepper, and nutmeg.

2. In nonstick 10-inch skillet, heat olive oil over medium-high heat until hot. Add garlic, cook 1 minute. Discard garlic. Add spice mixture and cook 30 seconds, stirring constantly. Add shrimp, stirring to coat evenly with spices, and cook 2 to 3 minutes, until shrimp turn opaque throughout, stirring frequently.

Each serving: About 145 calories, 19 g protein, 2 g carbohydrate, 6 g total fat (1 g saturated), 142 mg cholesterol, 405 mg sodium.

Quick Poached Pears With Ruby-Red Raspberry Sauce

Serves: 2
Work Time: 10 minutes
Total Time: 15 to 16 minutes

  • 2 medium, ripe Bosc pears
  • 1/2 lemon
  • 2 teaspoons sugar
  • 1 1/2 cups fresh or frozen (thawed) raspberries (reserve 10 raspberries for garnish)
  • 1/3 cup confectioners' sugar
  • 1 tablespoon black currant-flavor or orange-flavor liqueur
  • mint sprigs for garnish

1. With apple corer or small knife, remove cores from blossom end (bottom) of pears. Peel pears almost to top but do not remove stems. Rub pears with lemon half, sprinkle with sugar.

2. In glass pie plate, arrange pears lying down with stems toward center, add 2 tablespoons water. Cook, uncovered, in microwave oven on High 5 to 6 minutes, until tender, turning pears over halfway through cooking. Transfer pears, stem ends up, to 2 dessert plates, set aside until ready to serve.

3. In blender at high speed, puree raspberries. Sift confectioners' sugar through coarse sieve into small bowl. Press raspberry puree through same sieve into same bowl to remove seeds. Discard seeds. Stir liqueur into raspberry mixture.

4. To serve, spoon raspberry sauce over poached pears. Garnish with mint sprigs and reserved raspberries.

Each serving: About 245 calories, 1 g protein, 59 g carbohydrate, 1 g total fat (0 g saturated), 0 mg cholesterol, 2 mg sodium.

Almost Lobster Tail (Monkfish Fillets) 

Serves: 4

  • 1/4 cup (1/2 stick) butter, melted
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • four 6-ounce monkfish fillets
  • 2 tablespoons plain bread crumbs

Preheat the oven to 350 degrees F. In a small bowl, combine the butter, paprika, salt, and pepper; mix well. Place the fish on a baking sheet and brush evenly with the butter mixture. Sprinkle the bread crumbs evenly down the center of the fish fillets and bake for 15 to 17 minutes, or until the fish flakes easily with a fork. Serve immediately.

Note: Serve with melted butter for dipping and, for a little more zip, use Italian-flavored bread crumbs. Wanna fancy it up? Serve along with a small steak for an easy-on-your-pocketbook surf-and-turf. Mmm-mmm!

Do you have a special recipes you would like to have included? Well, send it to me and I'll get it posted for you.

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