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1 pound chicken breast, boneless & skinless
Petals from 2 roses*
1/2 Tablespoon unsalted butter
1 clove garlic, crushed
1/2 ounce almonds, slivered
1 Tablespoon honey

Crush the rose petals just enough to release their aroma and natural oils.

Sauté the breasts in half the butter on medium heat until golden, about 4-5 minutes on each side. Set aside.

Sauté garlic in remaining butter for 1 minute. Add the almonds and cook 2 additional minutes. Remove from heat.

Gently stir in the rose petals and the honey.

Spoon the sauce over the chicken and serve with a kiss!

SERVES TWO

* Make sure the roses have not been sprayed with any chemicals!

Calories per serving: 239
Cholesterol: 73.5 mg
Sodium: 75.9 mg
Percent of calories from fat: 30

ACAPULCO CHICKEN
(en escabeche)

~Sent in by Jessica, Corfu, Greece

2 c Unsalted chicken broth -defatted
1/2 Yellow bell pepper sliced
2 tb Minced jalapeno chile with seeds
1 tb Olive oil
2 ts Ground cumin
1 Onion halved thinly sliced
2 tb Pickling spice
1/3 c Rice wine vinegar
1/2 Red bell pepper sliced
1/4 c Fresh cilantro leaves
1 lb Boneless chicken breast
3 lg Garlic cloves minced halves
Baked (no oil) tortilla chips

Boil broth and pickling spice in heavy large saucepan ten minutes. Strain and return liquid to saucepan. Add chicken onion vinegar garlic oil and cumin to pan. Simmer over very low heat until chicken is just cooked through about ten minutes. Transfer chicken and onions to shallow dish. Top with bell peppers and minced chile. Boil cooking liquid until reduced to 2/3 c about ten minutes. Pour liquid over chicken and let cool 30 minutes. Add cilantro to chicken mixture. Cover and refrigerate until well chilled turning chicken occasionally about 4 hours (can be prepared one day ahead). Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices. Pass tortilla chips to use as "pushers."

130 calories per serving 4 g fat 72 mg sodium 44 mg cholesterol.
From Bon Appetit's Light & Easy Mar '93.
Makes 6 servings

LOVERS' SKILLET SUPPER

~Sent in by Larry Holmes, Ontario, Canada

1 pound chicken breasts, skinned, boned
2 tablespoons oil
1 medium onion, chopped
2 teaspoons chili powder
½ teaspoon cumin
½ teaspoon oregano leaves, crushed
½ cup chicken broth
1 ½ cups V8 juice or tomato juice
1 can (19 ounces) kidney beans

Cut chicken into ½-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 and simmer 10 minutes.

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

STEAK BURGUNDY FOR TWO

~Sent in by Vicki, Sarasota, FL

1/2 tsp. pepper
1 tbsp. olive oil

2 individual boneless sirloin steaks, or N.Y. strips, or rib eye steaks, 3/4 inch thick

2 tbsp. butter
2 finely chopped shallots
1 tsp. Worcestershire sauce
2 tsp. Dijon mustard
1/2 tsp. salt
1/2 cup burgundy wine
2 tbsp. brandy
1 tbsp. chopped parsley
1 tbsp. chopped chives

Rub pepper and oil on both sides of steak.

Heat a heavy skillet slowly to very hot!!

Add steaks to sear quickly on both sides, about 30 seconds on each side. Remove to a plate.

Remove skillet from heat. Add butter, when melted stir in shallots and return to heat. Saute stirring constantly, for 2 minutes. Add Worcestershire sauce, mustard and salt. Return steaks to skillet and cook 2 minutes on each side. Remove to serving plate, keep warm.

Add wine to skillet and cook rapidly till reduced to half. Stir in brandy, parsley and chives. Simmer 2 minutes. Spoon a little sauce over each steak, and pass the rest.

CHOCOHOLICS SWEET HEARTS

~Sent in by Candace in BC, Canada

We all get chocolates from our sweetheart on Valentines day well now here is a trick you can use.

If your chocolates came in box they had a plastic liner that comes out, if it is a heart or interesting shape and not to big remove them and wash them.

Prepare one package of Instant Chocolate Pudding.

Spoon pudding into molds and freeze two hours.

Enjoy with your sweet heart.

BAKED SCALLOPS AND SEARED TOURNEDOS
WITH ARTICHOKE HEARTS AND ASPARAGUS TIPS
Serves 2

~Sent in by Debbie, NY

Maggie, these 2 recipes go together. The meal looks more involved than it really is. I make this for hubby every Valentines Day. Don't forget the candlelight and music! :)

Sea Scallops:
8 large sea scallops, trimmed of foot at base of each scallop
2 tablespoons melted butter
2 cloves garlic, minced
1 shallot, chopped
1/4 teaspoon nutmeg, freshly grated or a few pinches ground
Salt and pepper
2 tablespoons extra-virgin olive oil
1/2 cup Italian bread crumbs
A handful flat leaf parsley leaves, chopped

Tournedos:
A drizzle olive oil
1 tablespoon butter
2 tournedos (fillet of beef steaks, each 1 to 1 1/4-inch thick)
Grill seasoning blend or coarse salt and cracked black pepper
2 slices good quality white slicing bread, toasted and buttered
1/2 cup Madeira or Sherry
2 springs fresh tarragon, chopped, 1 tablespoon

Vegetables:
1 pound thin asparagus spears, cut tender tips into 2-inch pieces
1 (15-ounce) can quartered artichoke hearts, drained
1/4 lemon, juiced
A drizzle extra-virgin oil
Salt and pepper
Buttered toast
Edible flowers, available in fresh herb section of produce department, for garnish

Preheat oven to 425 degrees F. Toss scallops with melted butter, garlic, shallots, nutmeg, salt, and pepper in a medium bowl. Transfer to shallow casserole dish. Combine extra-virgin olive oil and bread crumbs. Scatter bread crumbs over scallops and place in the casserole. Bake scallops 10 to 12 minutes or until bread crumbs are deep golden and scallops are opaque.

Heat a small skillet over medium to medium high heat. Coat pan with oil and butter and add room temperature fillet of beef steaks. Meat will sear in hot pan. Cook beef 4 minutes on each side for medium. Season meat with grill seasoning or coarse salt and pepper once meat is fully cooked so the salt will not draw out juices prematurely. Let meat rest 5 minutes for juices to redistribute.

Return pan to heat and deglaze, using liquid to combine any pan drippings. Add Madeira, reduce by half, and add tarragon to the pan. Set aside.

Steam asparagus tips in 1/4 inch boiling water for 3 minutes and drain. Return tips to warm pan and combine with drained artichoke hearts, olive oil, lemon juice, salt and pepper. Heat mixture through and remove from stove.

To serve, place steaks on buttered toast and drizzle with Madeira sauce. Gently transfer 4 baked scallops to platters and finish plates with lemon dressed artichoke hearts and asparagus tips.

Edible flowers make a delicate, colorful garnish.
Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Easy
Recipe courtesy Rachael Ray-FNTV

Dessert:

RED AND WHITE DELIGHT:
STRAWBERRIES AND ICE CREAM

~Sent in by Debbie, NY

1 pint ripe strawberries
1 tablespoon sugar
1 pint French vanilla ice cream, softened

Rinse berries. Halve berries; reserve a few for garnish, one per person. Place halved berries in a small glass bowl and sprinkle with sugar. Toss berries and sugar. Spoon soft French vanilla ice cream over berries and smooth. Cover bowl and place in freezer. When you serve berries and ice cream, garnish each dish with remaining berries.

Yield: 2 to 3 servings
Prep Time: 5 minutes
Difficulty: Easy
Recipe courtesy Rachael Ray-FNTV

ROMANCE ANYONE?

~Sent in by Richard K., AR

Determine the location:
A bare rug (oops-bear rug) in front of the fireplace
A pile of pillows in front of the fireplace
A site over looking the beach and the waves lapping at the shore
A deck looking out over the mountains at sunset
The rumble seat of your old Ford convertible

Strategically place lighted candles.

Turn on the music of your choice (softly).

Choose the wine of your choice and chill if required (Thunderbird anyone?)

Prepare and serve the following:

TOMATO CROSTINI WITH FONTINA CHEESE

24 baguette slices, cut 1/2" thick
1 can (14 1/2 oz.) Italian style diced tomatoes, drained
1 can (2 1/4 oz.) sliced ripe olives, drained
2 T chopped fresh parsley
1 T balsamic vinegar
1 T olive oil
1/4 t crushed red pepper
24 small slices Fontina or Provolone cheese

Preparation:
Heat oven to 350. Place baguette slices on baking sheet; bake 8 to 10 minutes or until toasted, turning once.

Meanwhile, in medium bowl, combine tomatoes thru red pepper. Place 1 cheese slice on each toast; return to oven. Bake 2 to 3 minutes, till cheese begins to melt. Remove and top with 1 T tomato mixture. Serve immediately.

Prep time 15 minutes
Cook Time 15 minutes

Turn off all lights, except candlelight; pour the wine, place the Crostini within reach and...

ENJOY BEING WITH YOUR VALENTINE.

BRIE STUFFED CHICKEN BREASTS

~Sent in by Rita, London, England

Family Circle Magazine - February 17, 1998

2 tablespoons olive oil
1 medium onion -- chopped
1 Granny Smith apple, cored, coarsely chop
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup apple cider
4 ounces Brie cheese, rind removed, cut into chunks
4 medium chicken breast halves, on the bone, with skin (2 lbs)

Heat oil in medium size nonstick skillet over medium heat. Add onion; cook until very tender, about 8 minutes. Add apple, 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup cider; cook until apples are tender, about 5 minutes. Remove from heat. Let cool slightly; Stir in Brie. Divide stuffing into 4 equal portions.

Heat oven to 400°.

Run fingers under breast skin to separate from flesh. Put one- fourth of the stuffing under the skin of each breast; press gently to distribute filling evenly. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in 13 x 9 x 2-inch baking dish.

Bake in 400 degree oven until no longer pink near bone, 35 minutes. (180 degrees on instant-read meat thermometer). Remove chicken to platter; keep warm.

Prepare sauce: Skim fat from baking dish. Scrape drippings into small saucepan. Heat over medium heat. Add remaining 1/2 cup apple cider; cook to reduce by half. Stir in remaining 1/2 teaspoon thyme and 1/4 teaspoon salt. Spoon over chicken.

Serves 4 but can easily be halved to serve 2.

OLIVE GARDEN PASTA FRITTATA

~Sent in by Jean, Syracuse, NY

12 ounces spaghetti; cook -- cut 2" pcs
3 ounces green onions -- slice
1 thick bacon; cook -- (3 ounces) chop
vegetable spray or margarine
3 tablespoons fontina; shred -- heaping
parmesan -- grate
3 3/4 cups frittata batter
6 medium eggs
2 1/2 cups half and half
5 teaspoons cornstarch
1 dash nutmeg

Preheat oven to 350F.

FRITTATA BATTER-Beat eggs, half and half, cornstarch, salt and nutmeg thoroughly until all ingredients are completely blended. Blend the 2" spaghetti pieces, green onion rings and bacon pieces in a bowl until evenly mixed. Coat a 1-1/2 qt round baking dish, including walls, with spray or margarine. Empty the spaghetti mixture into the baking dish and spread evenly. Add the frittata batter to cover the filling mix.

Bake in a 350F oven for about 25 minutes until center is set. When center is set, cover the frittata evenly with the Fontina and bake until cheese is golden. Turn off the heat and open oven door. Let the frittata set in the open oven for 15 minutes for the batter to set more firmly and make removing from the dish easy.

Before serving, sprinkle with Parmesan and cut into 4 wedges.

ASIAGO TOASTED CHEESE PUFFS

~Sent in by Carol, No. CA

1 c grated Asiago cheese
1 t pressed garlic
1/3 c mayo
1 t dried oregano
1 t dried thyme
1 t dried parsley
1 pinch each salt and pepper
1 French baguette, thinly sliced

Preheat broiler.

Mix all ingredients except bread. If mixture doesn't hold together well, add more mayo.

On a baking sheet, place slices of bread in single layer. Spread with cheese mixture. Broil 3 min. until cheese is melted and lightly brown. Serve immediately.

Serves 12.

Source: Allrecipes

BAKED HEART WITH DRESSING

~Sent in by Shirley, WA State

When I suggested this recipe to my daughter, she did not think it would go over to well but I was told to go for it. So everyone here it is.

Baked at 350 for 2 hours or tender

1 full sized Beef heart (have Butcher clean it for you)
2 full sized onions chopped
1 c. sliced celery
3 tsp. sage
1/2 thyme
1 bay leaf
1 pkg. of stuffing mix
Beef broth to moisten the bread
1 cube butter
1 beaten large egg
Salt and pepper

Wash Heart and slice down one side, so heart lays open. Make sure it is clean.

Heat butter in fry pan. Add the celery and onion and saute till tender. Add the bread cubes and the sage, thyme, salt and pepper. Moisten the bread with the beef broth. Do Not Make Soupy. It should be like fresh made pie dough.

Stuff heart and lay bay leaf on the dressing. Tie the heart shut with butcher twine. Slice one onion into your roaster and lay beef heart on them.

Add any beef broth left and 1 cup red wine. Sprinkle the roast with additional salt and pepper. Cover and bake. Slice into 1/2 slices to serve with a horse radish sauce.

Note: Being beef hearts vary in size test for doneness as it will vary. Time I gave is Approx.

MOCHA ANGEL TRIFLE

~Sent in by Treva, NC

Make this mocha-flavored dessert in the morning and look forward to a sweet night. Just before serving, garnish the top with fresh raspberries if you like.

Servings: Makes 8 servings
Prep Time: 20 minutes

Ingredients
1 tablespoon Kava® Instant Coffee Crystals
3/4 cup milk
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
1 (4-serving size) package instant chocolate pudding mix
1/2 of an 8-ounce container frozen whipped dessert topping, thawed
6 cups angel food cake cubes
Fresh raspberries, optional

Instructions In large mixing bowl dissolve Kava® in milk. Add Eagle Brand® and pudding mix. With mixer, beat on low speed for 2 minutes. Let stand 2 minutes; fold in half of the whipped dessert topping.

In a 2-quart clear glass bowl, layer one-third of the cake cubes and one-third of the pudding mixture. Repeat layers two more times. Spoon or pipe remaining whipped dessert topping over trifle. Cover and chill at least 2 hours. Garnish with fresh raspberries if desired. Store leftovers in the refrigerator.

Source: Eagle Brand Sweetened Condensed Milk Recipes

SCOTTISH SHORTBREAD

~Sent in by Linda, CA

Ingredients:
1 3/4 cups all-purpose flour
1/4 cup rice flour or cornflour (cornstarch)
1/2 cup cold butter (must be butter!)
1/4 cup baking/fine sugar (or granulated)

Combine the flour, rice flour and sugar together. Cut the butter into pieces. Add to the mixture, using your fingertips to rub it in, until the dough looks like rough crumbs. Knead the mixture to form a soft, but not sticky dough. Divide the dough in half and shape it into two rounds, about 3/4 inch thick. Using the back of a spoon handle make small indents around the edge of the dough to form a decorative edge on both rounds. Place the rounds on a greased baking tray and bake at 325 F. for about 45 minutes until the edges are slightly browned. Cool a little before cutting to serve. You can also cut with a sharp knife into wedges before baking (don't separate) if you wish, then separate after it's baked and still warm. Sprinkle lightly with sugar if you wish.

BITOCK A LA RUSSE
(Veal-chicken Patties with Asparagus Sauce)

Barbara, Chula Vista, CA

1 whole chicken breast, skinned and boned
1/2 pound ground raw veal
1 cup soft white bread crumbs
1/2 cup heavy cream
1 small onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1/4 cup butter
1 can (10 1/2 ounces) condensed cream of asparagus soup
1/2 cup light cream

Chop raw chicken very fine and mix with veal, bread crumbs, heavy cream, onion, salt, pepper, and nutmeg. Shape mixture into 4 patties.

Fry patties in 1/4 cup butter until golden brown on both sides.

Add soup and light cream and simmer slowly until mixture is heated through but do not allow the sauce mixture to boil.

Serves 4 unless you are making it for my husband. Then it serves 2.

Note: Last year I could not find veal anywhere. So I had the butcher remove all fat and grind up sirloin. This worked fine.

HEAVENLY HEART CAKE

~Sent in by: Maggie, TX

Ingredients:
3/4 cup cocoa
2/3 cup boiling water
3/4 cup (1-1/2 sticks) butter or margarine, softened
2 cups sugar
1 teaspoon vanilla extract
2 eggs
2 cups cake flour or 1-3/4 cups all-purpose flour
1-1/4 teaspoons baking soda
1/4 teaspoon salt
3/4 cup buttermilk or sour milk*
Glossy Chocolate Sour Cream Frosting (see recipe below)
Creamy Buttercream Frosting (see recipe below)

Instructions:
1. Heat oven to 350°F. Grease and flour 2 heart-shaped pans or two 9-inch round baking pans.

2. Stir together cocoa and boiling water in small bowl until smooth; set aside. Beat butter, sugar and vanilla in large bowl until fluffy; beat in eggs and cocoa mixture. Stir together flour, baking soda and salt; add alternately with buttermilk to butter mixture. Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Frost with GLOSSY CHOCOLATE SOUR CREAM FROSTING. Pipe border around top edge and base of cake with CREAMY BUTTERCREAM FROSTING. Garnish as desired.

Makes: 10 to 12 servings.

* To sour milk: Use 2 teaspoons white vinegar plus milk to equal 3/4 cup.

GLOSSY CHOCOLATE SOUR CREAM FROSTING

Ingredients:
1-1/2 cups mini semi-sweet chocolate chips
2 cups powdered sugar
3/4 cup dairy sour cream
1 teaspoon vanilla extract
Milk

Instructions:
Place small chocolate chips in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Add powdered sugar, sour cream and vanilla; beat until smooth. Add milk, 1/2 teaspoon at a time, for a thinner consistency. About 2-1/2 cups frosting.

CREAMY BUTTERCREAM FROSTING:

Combine 2 cups powdered sugar, 1/4 cup (1/2 stick) softened butter or margarine, 2 to 3 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl; beat until smooth and creamy. About 1 cup frosting.

Cake makes 10-12 servings.

Source: Hershey's

CHOCOLATE CHERRY UPSIDE DOWN CAKE

~Sent in by Jessica, Corfu, Greece

1 tbsp. cold water
1 tbsp. cornstarch
1/4 to 1/2 tsp. almond extract (optional)
1 (21 oz.) can cherry pie filling
1 2/3 c. flour
1 c. sugar
1/4 c. Hershey's cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. water
1/3 c. vegetable oil
1 tsp. vinegar
1/2 tsp. vanilla

Heat oven to 350 degrees. Combine cold water, cornstarch and almond extract, if desired. Stir in cherry pie filling; blend well. Spread evenly on bottom of ungreased 9x9 inch pan. Set aside. Combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir or whisk until batter is smooth and well blended. Pour evenly over cherry mixture. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Invert onto serving plate. Serve warm.

BANANAS FOSTER FRENCH TOAST

~Sent in by Richard K., AR

2 large eggs, lightly beaten
2/3 C 1% (or 2%) low fat milk
4 T light brown sugar
4 t light rum (omit if you prefer)
4 (3/4" thick) slices French bread
1 banana, diagonally sliced
maple flavored syrup (can use any flavor you prefer)
Powdered sugar for dusting

Combine first 4 ingredients, stirring well with a whisk Soak bread slices in mixture about 1 minute, turn over and soak for another minute or till egg mixture is absorbed.

Heat a large non-stick skillet over medium heat till hot. Add bread and cook 4 minutes on each side or till lightly browned and center is set.

Plate toast, top with banana slices, drizzle with syrup and dust lightly with powdered sugar.

CHOCOLATE LOVER'S MOUSSE

~Sent in by Rita, London, England

All-American Comfort Food - Emily Anderson

1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup sugar
1/4 cup cocoa
1 cup whipping cream
1 teaspoon vanilla extract
shaved chocolate
2 fresh strawberries for garnish

In a small bowl sprinkle the gelatin over the cold water and let stand 1 minute. Add the boiling water and stir until gelatin is dissolved. In a separate bowl stir together the sugar, cocoa, whipping cream, and vanilla. Beat on medium speed of an electric mixer, scraping the bottom of the bowl occasionally, until the mixture is stiff. Add the gelatin mixture and beat until well blended. Spoon into dessert dishes or champagne glasses.

Sprinkle with shaved chocolate, cut strawberries into slices to form Hearts and place on top of the mousses.

Chill 1 hour before serving.

Makes 4 servings.

SAUSAGE AND BELL PEPPER ZITI

~Sent in by Jean, Syracuse, NY

8 ounces ziti or other tubular pasta
2 tablespoons olive oil
2 Italian sausages (about 6 ounces), casings removed
2 cups chopped onions
1 1/2 red bell peppers, thinly sliced
1/2 cup dry red wine
1 (14 1/2-ounce) can diced tomatoes in juice with Italian seasonings
Freshly grated Parmesan cheese

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot.

Meanwhile, heat oil in heavy medium skillet over medium-high heat. Add sausage; saute until brown, breaking up with fork, about 4 minutes. Add onions and peppers; saute 5 minutes. Stir in wine; boil 2 minutes, scraping up browned bits. Add tomatoes with juices. Reduce heat to medium and cover; simmer until slightly thickened, about 4 minutes.

Add sauce to pasta. Toss over medium heat until heated through. Season with salt and pepper. Sprinkle with Parmesan cheese and serve.

CHOCOLATE FRANGIPAN

~Sent in by Carol, No. CA

The mix of almond paste and cocoa is a match made in heaven.

Yield: One 9" or 10" cake
Time: 20 minutes to assemble
25 minutes to bake
Total Time: 45 minutes

Ingredients

For Cake:
1 box (7 oz) Odense Almond Paste
1/2 c sugar
8 T soft butter
3 large eggs
6 T flour
6 T cocoa

For Chocolate Ganache Glaze:
4 oz bittersweet chocolate
2 T heavy cream
2 T butter

Equipment:
9" or 10" tart pan with removable bottom or spring form pan
Box grater
Electric mixer

Directions

To make cake:
1 Preheat oven to 350 F. Grease and flour the tart pan.

2 Grate the almond paste into a mixing bowl using the large hole side of grater.

3 Add the sugar and butter. Mix on low speed until combined. Beat on high until smooth, about 3 minutes.

4 Add eggs one at a time beating well between each addition. Scrape bowl down and beat on high until light and fluffy.

5 Mix flour and cocoa and fold into the batter until just combined.

6 Spread batter evenly into the greased and floured pan. Bake for 25 minutes or until a toothpick inserted between the center and edge comes out clean. The middle will still be soft. It will firm as it cools.

7 Cool on a wire rack. To make glaze

8 Bring water to a simmer in the bottom of a double boiler. Put cream, butter, and chocolate pieces in the top of double boiler. Stir until melted together. DO NOT LET ANY WATER TOUCH MIXTURE.

9 Pour warm glaze over cake and smooth to edges. For a show stopping presentation, garnish with raspberries or orange slices.

Source: Odense

BERTHA'S PIE CRUST

~Sent in by Shirley, WA State

Here are 2 recipes that make the love of my life smile a lot. First one means lots of pie crust for him and the second one is a filling with a variation bound to please. These are from his mom’s cookbook.

Mix together with a pastry blender and store in a gallon jar. Use 3 1/2 Cups for a pie, adding ice water to moisten just like the purchased pie sticks. Roll out and proceed with pie, quiche, or tarts. I use to roll out the dough and the my kids would sprinkle it with cinnamon and sugar for Krispies.

BERTHA'S CREAM PIE

2 c. milk
3 T. flour
1 T. cornstarch
1/2 c. sugar
1/4. tsp. salt
2 egg yolks slightly beaten
1 tsp. vanilla

In double boiler, (large bowl over a pot of hot water as long as the bowl does not touch water) over medium high heat scald milk.

Combine flour, cornstarch, sugar and salt. Add, whisking, to the scalding milk. Cook 15 minutes or less depending on heat, but till thick. Temper the egg yolks by adding some of the hot pudding to them and then mix the eggs back into the hot pudding, whisking it so it is blended. Cook 1 minute more. Remove from heat and stir in vanilla. Pour into baked prepared pie shells. Top with meringue.

Variations:
1. Add 1 c. chopped dates and 1 c. walnuts. Just fold them into the pudding. Very rich and delicious.
2. Add slice bananas for a treat. Just put about l cup of the pudding in the baked pie crust and add the 2 sliced bananas and finish filling with the pudding.
3. Coconut is added to the pudding. I use about 1 1/2 cups per pie. Fold it into the filling. Toast some to sprinkle over the meringue.
4. Add 1 tsp of maple flavoring instead of vanilla and add about 1 1/2 c. of walnuts for a tasty treat. Top with the meringue. Sprinkle on a few chopped nuts.
5. Leave off the meringue and add whipping cream. Most men like it better.

ANGEL HAIR PASTA WITH
STIR-FRIED BROCCOLI

~Sent in by Larry Holmes, Ontario, Canada

1 pound angel hair pasta
water
3 tablespoons olive oil
3 cloves garlic - finely chopped
1 head broccoli, separated into florets
2 red peppers, diced
2 cups heavy cream
1 cup Parmesan cheese, grated
1/8 teaspoon 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 sauté it lightly; do not brown. Add the broccoli flowerets and peppers, and sauté over medium heat until 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 SHORTCAKES
Diabetic recipe

~Sent in by: Maggie, TX

These sweet biscuits are split in half, filled with low-calorie sweetened berries, and topped with sour cream-flavored whipped topping. Also a good dessert for anyone on a low-fat and low-carb diet, or for people who want to just cut down on their calorie intake.

Ingredients:
3 cups fresh berries (sliced strawberries, blueberries, raspberries, and/or blackberries)
2 tablespoons finely chopped crystallized ginger
1-2/3 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
3 tablespoons butter or margarine
1/2 cup buttermilk
1/4 cup refrigerated or frozen egg product, thawed or 1 egg
Nonstick cooking spray
1/2 of an 8-ounce container frozen fat-free whipped dessert topping, thawed
1/4 cup fat-free dairy sour cream

Instructions:
1. In a small bowl combine the berries and the crystallized ginger. Set aside.

2. Meanwhile, prepare shortcakes. For shortcakes, in a medium bowl stir together flour, sugar, baking powder, and baking soda. Using a pastry blender, cut in butter or margarine until the mixture resembles coarse crumbs. Combine buttermilk and egg product or egg. Add to the flour mixture all at once, stirring just until mixture is moistened. Lightly coat a baking sheet with cooking spray; set aside. On a lightly floured surface pat the dough to 1/2-inch thickness. Cut the dough with a floured 2 1/2-inch heart-shaped or star-shaped cookie cutter or a round biscuit cutter, re-rolling scraps as necessary. Place shortcakes on prepared baking sheet. Bake in a 425 degree F oven for 8 to 10 minutes or until golden. Cool the shortcakes slightly on a wire rack.

3. To serve, in a small bowl combine the whipped topping and sour cream. Split shortcakes in half. Place bottoms on dessert plates. Divide the berry mixture among bottoms. Top each with some of the whipped topping mixture. Replace the shortcake tops.

Makes 10 servings.

Nutritional Information (for 1 serving)
Calories: 166, total fat: 4g, saturated fat: 2g, cholesterol: 10mg, sodium: 176mg, carbohydrate: 28g, fiber: 2g, protein: 4g, vitamin C: 23%, calcium: 9%, iron: 11%.
Diabetic Exchanges: (for 1 serving)
Starch: 1 diabetic exchange
Fruit: 1 diabetic exchange
Fat: 1/2 diabetic exchange

Source: Adapted from Better Homes and Gardens