Valentine's Day Recipes - Romantic Appetizers

Meaty Stuffed Mushrooms For Valentine's Day

      1 lb Ground beef
      2    Garlic cloves, minced
      2 ts Horseradish
      1 ts Chives, chopped
    Salt and Pepper to taste
     18 lg Mushrooms
    2/3 c  White wine

Pre-heat oven to 350 degrees F.

Thoroughly mix the ground beef, horseradish, chives, garlic, salt and pepper in a bowl.

Remove the stems from the mushrooms and stuff the caps with the beef mixture.

Place the stuffed mushrooms in a shallow baking dish and pour the wine over top.

Bake the mushrooms in the pre-heated oven `til meat is browned, about 20 min. Serve warm.

 

 

Beer-Boiled Valentines Shrimp

      2 c  Beer
      2 ea Small onions; sliced
      1 ea Clove garlic
      1 ea Bay leaf
      3 ea Whole peppercorns
      2 ea Celery ribs
      2 ts Salt
    1/2 ea Lemon; quartered
      2 lb Shrimp; cleaned & deveined
 
Pour beer into a large pot and add onion, garlic, bay leaf, peppercorns, celery, and salt. Bring to a boil; simmer 10 minutes. Add lemon and shrimp to Budweiser beer. Simmer 12 minutes.

Remove from heat, let cool, and drain. Peel off shells and chill well.

BLT Valentine Bites

     20    Cherry tomatoes
      1 lb Bacon, cooked, crumbled
    1/2 c  Mayonnaise or salad dressing
    1/3 c  Green onions, chopped
      3 tb Parmesan cheese, grated
      2 tb Fresh parsley, snipped
 
Cut a thin slice off of each cherry tomato top. Scoop out and discard pulp.

Invert the tomatoes on a paper towel to drain.

In a small bowl, combine all ingredients; mix well. Spoon into tomatoes. Refrigerate several hours.

Broccolli & Mushroom Dip (Valentine's Day)

      2 c  Broccoli, chopped
      1 tb Vegetable oil
      1 ea Garlic clove
    1/2 ea Onion, chopped
    1/4 lb Mushrooms, chopped
    3/4 c  Cottage cheese, low fat
    1/4 c  Yogurt, low fat plain
      1 pn Salt, pepper
 
Cook broccoli just until tender-crisp. Drain and put under cold water.

In nonstick skillet, heat oil over medium heat; add garlic, onion and mushrooms and cook, until onion is tender. Set aside.

In blender, combine cottage cheese and yogurt; season with salt and pepper to taste. Process just until mixed.

Cover and refrigerate. Makes 2 1/2 cups.

Per T: 12 cal; .5 g fat; 0 cholesterol; 22 mg salt.

Broiled Camembert with Apples (Romantic Meals for Valentine's Day)

    4 1/2 oz Camembert round
      1    Egg
      1 tb Water; cold
      3 tb Wheat germ
      2    Apples; cored, cut into 12 slices

Cut cheese into 12 wedges.

Mix egg and water with fork until smooth. Dip each cheese wedge into egg mix; sprinkle with wheat germ. Dip again into egg mix and sprinkle with wheat germ.

Place wedges on heatproof serving plate. Set oven to broil. Broil wedges with tops about 5" from heat until warm, about 3-5 minutes.

Serve immediately with apple wedges.

Crock Pot BBQ Valentines Day Chicken Wings

      5 lb Chicken wings -- with tips cut off
      1    (12 oz.) bottle chili sauce
    1/3 c  Lemon juice
      1 tb Worcestershire sauce
      2 tb Molasses
      2 ts Salt
      2 ts Chili powder
    1/4 ts Hot pepper sauce
        ds Garlic salt

Place wings in crockpot.

Combine the chili sauce, lemon juice, worchestershire sauce, molasses, salt, chili powder, hot pepper sauce, and garlic salt and pour over the chicken wings.

Cook on low 6 to 8 hours or on high for 2 to 3 hours.

Clam Spread Appetizers for Valentine's Day

      1 cn Diced clams
      2 tb Diced onions
        ds Tabasco
        ds Worcestershire
      8 oz Cream cheese
      1 ea Loaf thinly sliced cocktail rye bread

Combine the clams, onions, tabasco, worcestershire, and cream cheese.

Spread mixture, rather thickly, on bread. Broil till brown and bubbly.

Valentines Day Glazed Turkey Sausage Squares

      2    Beaten egg
      2 ts Salt
      2 ts Dry mustard
      2 ts Ground coriander
      1 ts Ground allspice
    3/4 ts Pepper
      1 lg Fine chopped onion
      2 cl Garlic, minced/pressed
    1/2 c  Fine dry bread crumbs
      2 lb Ground turkey
    3/4 lb Bulk pork sausage
    1/3 c  Apple jelly
    1/3 c  Chutney finely chopped
    1/3 c  Raisins
 
In a large bowl, mix eggs, salt, mustard, coriander, allspice, pepper, onion and garlic; blend in bread crumbs, turkey and sausage. Press meat mixture into an ungreased 10 x 13 inch rimmed baking pan.

Bake at 425 for 20-30 minutes or until firm and browned at edges.

Let cool on a wire rack for 10 minutes.

Holding meat, tip pan to drain off fat.

In a small pan over medium heat, melt jelly with chutney; spread over meat.

Cut into 1 inch squares, top each with a raisin, and serve warm.

If made ahead, cover lightly and refrigerate for up to 2 days; or freeze for up to a month.

Reheat meat squares (thaw, if frozen), uncovered, in a 400 degree oven for about 8 minutes or just until hot.

Valentines Cheddar Spread

      1 lb Butter
      8 oz Cheddar; sharp, grated
      4 oz Romano cheese; grated
      1 ts Worcestershire sauce
    1/4 ts Garlic powder
    1/2 ts Paprika; sweet or hot

All the ingredients should be at room temperature.

Whip slowly, in a medium mixing bowl, with the mixer until the mixture is fluffy.

Spread on Bread Slices (Rye, Sourdough or French Bread are wonderful).

Toast under the broiler. Enjoy

Valentine's Day Prawns

    3/4 lb Medium Shrimp, peeled and deveined
      2 ts Cornstarch
      1 ts Sesame oil
    1/4 ts Salt
      1 pn White Pepper
      3 tb Ketchup
      2 ts lemon juice
    1/2    t chili sauce
      1 c  Broccoli flowerets
      1 tb Salad oil
      1 ts Minced garlic
      1 tb sherry
      1 pn White pepper

In a small bowl, combine cornstarch, sesame oil, salt and a pinch of white pepper. Add shrimp and stir to coat. Cover and marinate in refrigerator for 30 minutes.

In a small bowl, mix together ketchup, lemon juice, and chili sauce. Set aside.

In a medium-size saucepan, bring 2 inches of water to a boil. Add broccoli and simmer until crisp tender, about 1 1/2 minutes. Drain broccoli, rinse under cold water until cool then drain again.

Arrange broccoli in center of serving platter; set aside.

Place a wok over high heat. When wok is hot, add oil and swirl to coat the surface. Add garlic and shrimp and stir-fry until shrimp turns pink, about 2 minutes. Remove half the shrimp from the wok and set aside.

Add wine and pinch of pepper to the shrimp remaining in the wok; stir to coat completely. Place the shrimp on one side of the platter.

Return reserved shrimp to wok. Add chili sauce and stir to coat shrimp and heat through, about 1 minute.

Spoon shrimp and sauce onto other side of serving platter. Makes 4 appetizer servings.

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