Valentine's Day Recipes - Romantic Dinners

Valentine's Day Skillet Supper

      1 lb Chicken breasts*
      2 tb oil
      1 md Onion; chopped
      2 ts Chili powder
    1/2 ts Cumin
    1/2 ts Oregano leaves; crushed
    1/2 c  Chicken broth
  1 1/2 c  V8 juice (or tomato juice)
     19 oz Canned kidney beans

*Skinned and boned.
Cut the chicken into 1/2-inch pieces.

In hot oil, cook chicken, onion, chili powder, cumin and oregano until the chicken turns white.

Stir in broth and juice, heat until boiling, then reduce heat to low. Simmer 10 minutes.

Dump in beans, liquid and all, stir, cover and simmer for another 10 minutes. Stir occasionally. Serve over rice.

 

Angel Hair Pasta with Stir-Fried Broccoli

      1 lb Angel hair pasta
           Water
      3 tb Olive oil
      3    Cloves garlic -- finely
           Chopped
      1    Head broccoli, separated into flowerets
      2    Red bell pepper -- diced
      2 c  Heavy cream
      1 c  Parmesan cheese -- grated
    1/8 ts Nutmeg
           Salt and pepper -- to taste
           Parmesan cheese -- for topping

Cook the pasta in boiling, salted water for 4 to 6 minutes, or until just tender.

Drain the pasta and toss it with 1 tablespoon of the oil to keep it from sticking together, then keep it warm.

Heat the remaining 2 tablespoons of olive oil in a skillet. Add the garlic and saute it lightly; do not brown. Add the broccoli flowerets and peppers, and saute over medium heatuntil tender, about 5 to 7 minutes. Remove the vegetables from the skillet. Add the cream to the pan and bring to a boil. Reduce the heat and simmer until it starts to thicken, about 5 minutes. Add the Parmesan cheese and nutmeg, and cook an additional 2 minutes to thicken it a bit more. Add vegetables and the cooked pasta. Toss them together well. Season with salt and pepper if needed.

Serve immediately, with additional Parmesan on the side.

Valentine's Day Apple Juice Roast

      4 lb Chuck; boneless
      2    Onion; sliced
      2 tb Butter or shortening
      1 c  Apple juice
      1 tb Catsup
      1 ts Salt
    1/4 ts Pepper
    1/4 ts Thyme leaves
    1/4 ts Prepared mustard
    1/8 ts Basil leaf
      3    Sweet potatoes *
           Lemon juice
           Garnishes:
           Chopped parsley or
           Apple ; rings
           Gravy

*Pared and cut into pieces.
Cook onions in 1 T butter or shortening in Dutch oven until tender-crisp; set aside.

Brown roast in remaining butter or shortening in Dutch oven over medium heat 15 to 20 minutes or until browned on both sides. Pierce entire surface of meat with fork.

Combine apple juice, catsup, salt, pepper, thyme, mustard and basil; add to meat. Top meat with reserved cooked onions; cover and cook slowly 2 1/2 hours or until almost tender.

Brush sweet potatoes with lemon juice for bright color; add to meat. Continue cooking, covered, 30 to 40 minutes or until meat and potatoes are tender.

Place meat and potatoes on warm platter. Sprinkle potatoes with chopped parsley or garinish with apple rings and parsley, if desired. Serve gravy over sliced meat.

GRAVY:
Skim excess fat from cooking liquid; add water if needed to make 1 1/2 cups.

Mix 1/2 cup water and 2 T Unbleached Flour; stir gradually into cooking liquid.

Heat to boiling; cook, stirring 3 to 5 minutes. Season with salt and pepper, if desired.

Gravy may be served in Large Apple that has been scooped out, if desired.

Aromatic Valentines Day Lamb

      1    Leg of lamb (about 4 lbs)
      3 lb Potatoes (about 5 oz each)
      1    Lemon
           Honey
           Olive oil
           Butter
           Rosemary, thyme & oregano

Put the leg of lamb into a large roasting pan.

Bruise the leaves of 2 or 3 sprigs of rosemary and sprinkle them over the meat. Add plenty of pepper and 1 tablespoon honey. Rub the mixture into the meat with your hands, then rub half a lemon over the joint, squeezing the juice onto the meat as you do so. Do not add any salt. Leave to marinate for 4 to 24 hours.

Peel and quarter the potatoes, then arrange them in a single layer around the lamb.

Squeeze lemon juice over the potatoes -- use at least half a lemon, or up to one and a half lemons for a strong citrus flavour. Carefully pour 1/4 pint water into a corner of the roasting pan, then sprinkle about 2 tablespoons chopped fresh rosemary, at least 1 teaspoon fresh chopped thyme and at least 1 teaspoon oregano, and some salt and pepper over the potatoes and lamb. Drizzle on 1 1/2 teaspoons honey and 1 tablespoon olive oil, then dot with 1 oz of butter.

Bake at 425 F. for 1 to 1 1/4 hours.

The ingredients will become gilded and will burnish to a rich brown in places. Lift the meat and turn the potatoes occasionally, and if necessary, add a little boiling water to the pan to prevent drying out.

Romantic Valentine's Day Oysters

      1 pt Large fresh oysters
     12 sl Bacon, cut in half
    1/2 ts Salt
    1/8 ts Black pepper
    1/8 ts Paprika
      2 tb Fresh parsley, chopped

Drain oysters. Lay an oyster across 1/2 slice bacon. Sprinkle each oyster with seasonings and parsley.

Roll entire strip of bacon around oyster and fasten with toothpicks and place on a rack in a shallow baking dish.

Bake in 450 degree oven for 10 minutes, or until bacon is crisp.

Valentines Day Baked Brisket of Beef

      7 lb Brisket
    3/4 c  Water
    3/4 c  Ketchup
      3 ea Medium onions, sliced
      2 ts Worchestershire sauce
      1 tb Chili powder
      2 ts Vinegar
      1 ts Salt
      1 ts Paprika
    1/8 ts Ground red pepper

Brown meat under broiler on both sides.

Combine water, ketchup, onions, worcestershire sauce, chili powder, vinegar, salt, paprika, and red pepper. Pour over beef in roasting pan.

Bake, covered, for 4 to 5 hours at 325 degrees F.

Check to see if done after 3 1/2 hours; bake only until meat is tender. Check occassionaly to see that liquid is still there, adding if necessary.

Valentine's Day Cornish Game Hens

      4    Cornish game hens
    1/2 c  Butter
      2 tb Lemon juice
      1 ts Rosemary
      2    Cloves garlic, pressed

Rub hens with butter.

Combine butter, lemon juice, rosemary, and garlic and use to baste the hens.

Bake at 350 degrees for 1 hour, basting with lemon mixture every 10 minutes.

If serving with rice, spoon remaining lemon mixture over rice.

Valentine's Day Baked Ham with Strawberry Sauce

      1    Thick slice ham
      1 tb Dry mustard
      4 tb Brown sugar
    1/3 c  White vinegar
     10 oz Frozen strawberries, undrained
      2    Sticks cinnamon
      2    Whole cloves
    1/2 ts Ginger
        ds Nutmeg

Gash the ham fat in several places and brown in a skillet on both sides. Place ham slice in baking dish.

Combine mustard, brown sugar and vinegar and sprinkle over ham.

In saucepan simmer strawberries and spices together for 10 to 15 minutes.

Pour over ham and bake at 320 degrees F. for 1 1/2 hours.

Valentine's Day Tuna Stuffed Potatoes

      8 lg Baking potatoes
      2 tb Butter
      2 cn Tuna (7 oz.), drained
      1 tb Onion, grated
      1 tb Chopped parsley
      1 cn Cheddar cheese soup
    1/4 ts Paprika
      2    Drops Tabasco sauce
    1/4 ts Salt
      4 sl American cheese, halved

Wash potatoes and rub skins all over with butter. Prick with fork.

Bake on oven rack in preheated 400 F. oven for 1 1/2 hrs. or until tender.

Combine tuna, onion, parsley, soup, paprika, tabasco sauce and salt.

Toss with fork to break up tuna and blend well. Remove 1" slice from top of each potato.

Scoop out inside of potatoes, leaving shell.

Add potatoes to tuna mixture, tossing to mix well.

Spoon lightly into potato shells, mounding high.

Top each with 1/2 slice of cheese. Return to oven until cheese melts.

Baked Lentil & Vegetable Stew

      1 lb Brussels sprouts
      1 c  Dried green lentils
      3 c  Water
      1 c  Onions; chopped
      2 c  Celery; chopped
      1 c  Carrots; sliced
      4 c  Rutabaga; chopped
      4    Bay leaves
      1 tb Fresh gingerroot; grated
      2 tb Soya Sauce

Preheat oven to 350 degrees F.

Cut an "x" in the bottom of each Brussels sprout.

Combine Brussels sprouts and remaining ingredients (except soya sauce) in a large baking dish.

Bake, stirring occasionally, until lentils and vegetables are tender, about 1 hour. Add more more water during baking, if needed.

Stir in soya sauce and serve warm.

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