What’s Cooking…for Valentine’s Day
Be My Valentine Passion Ade from
Carolyn’s kitchen
Equal parts of lemonade, simple syrup, Bacardi
Dragonberry
1 ounce of club soda or to your liking
Add muddled fresh strawberries and sprig or two of fresh basil
Serve over ice
Clams Casino Dip from Beth’s kitchen
Two cans minced clams with broth
¼ cup chopped green pepper
¼ cup onion
2 cloves chopped garlic
1 cup panko bread crumbs
2 Tbs olive oil
Six strips partially cooked and cut up bacon
Sauté peppers and onions until transparent
Then add garlic for one minute
Combine first four ingredients in a mixing bowl, and place in casserole or
oven proof serving dish
Mix panko and olive oil cover rest of ingredients evenly
Top with bacon
Heat in 350 degree oven for twenty minutes until crumbs brown evenly and dish
is heated.
Serve with crackers of choice
Mandarin Orange Salad from Holly’s kitchen
Dressing:
1/3 cup oil
1/4 cup sugar
1/4 cup white vinegar
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper sauce
dash pepper
Salad:
1/2 cup slivered almonds
3 tablespoons sugar
4 cup torn lettuce
4 cups torn spinach
1 cup sliced celery
1/2 cup green onions, sliced thinly
1 – 11 ounce can mandarin orange segments well drained
Combine all dressing ingredients; shake well, refigerate 1 hour to combine flavors. In skillet cook almonds and sugar over medium heat until sugar melts and coats almonds, stir frequently. Pour onto foil; cool. In large bowl combine remaining salad ingredients except almonds
& orange segments; toss gently. Add almond & orange segments and pour dressing over salad. Toss gently. Makes 10 – 1 cup servings
Dark Chocolate Cherry Brownies from Andrea’s kitchen
4 eggs 2 c. sugar 2/3 c. vegetable oil
12 Tbsp. dark cocoa 2 tsp almond extract 1 1/3 c. flour
1 tsp baking powder 1/2 tsp salt 1 jar maraschino cherries w/o the stems
Preheat oven at 350 degrees. Beat eggs until thick and lemon colored.
Gradually add sugar and beat until well blended. Stir in all ingredients except
the cherries.
Spray mini muffin pans with non stick spray. Pour each cup about 1/4 full.
Place a cherry in the center of each cup. Fill in the space over and around each cherry with more batter so each muffin cup is about 2/3 full. Bake 15 minutes or until toothpick inserted in brownie batter (not cherry) comes out clean. Cool completely before removing from pan.
