m
elastic strings. Glue the rubber bands to the sides and bottom of one of the
large hearts to form the arms and legs of the puppet.
- Glue the tops of the two large hearts together with
the ends of the rubber bands between them. Leave the bottom part open to slip
your hand in.
- Glue a small heart to the end of each elastic arm
and leg. When the puppet has dried completely, draw a face with markers.
Valentine's Romantic Dinner Ideas
Mushroom Appetizers Recipe
Tomato & Herb Salad Recipe
Brandicot Chicken Recipe
Beef Wellington Recipe
Rice Pilaf Recipe
Asparagus Maltaise Recipe
Decadent White Chocolate Cheesecake
1 lb Very Fresh Mushrooms
4 oz Softened Cream Cheese
1/2 of a 4 1/2 oz Can Deviled Ham
1 tb Chopped Stuffed Olives
Rinse mushrooms well. Remove the stems.
Mix the cream cheese, deviled ham, chopped olives and the seasonings. Spoon or
pipe the cheese mixture into the mushroom caps. Garnish with pimento. Place on
platter, wrap and refrigerate until serving time. These may be made a day in
Tomato & Herb
6 sm Tomatoes; peeled
1 1/2 ts Oregano
1 tb sugar
4 tb Malt vinegar
1/2 ts Seasoned salt
1/4 ts Pepper
1 c Lettuce leaves; torn up
Chop 1 1/2 tomatoes fine; comine with
oregano, sweetener, vinegar and salt. Slice remaining tomatoes, place on top of
lettuce leaves; top with vinegar mix; refregerate until ready to serve.
2 ts Cornstarch
1/4 c Soy sauce
1/4 c Apricot preserves
2 tb Sugar
2 tb White vinegar
1 Garlic clove, minced
1/4 ts Ground ginger
Salt and pepper
1 tb Orange juice
1 tb Brandy
3 To 4 lbs chicken pieces
Preheat oven to 375F. - Stir together
cornstarch and soy sauce in a saucepan over medium-high heat. Add apricot
preserves, sugar, vinegar, garlic, ginger, salt, and pepper. Cook until thick
and bubbly, about 2 minutes. - Remove from heat. Add orange juice and brandy. -
Place chicken in large baking dish. Pour sauce over top. - Bake for 30 minutes.
Turn, baste, and bake 30 additional minutes.
1 3/4 lb Beef fillet, tied and larded -
at room temp
1/2 lb Mushrooms, finely chopped
1 tb Unsalted butter
1/4 lb Pate de foie gras, at room temp
1/2 lb Puff pastry
1 lg Egg white, beaten
1 lg Egg yolk beaten with 1 ts Water
1/4 c Madeira
1 ts Arrowroot, dissolved in 1 tb Cold water
1/4 c Beef broth
1 tb Black truffles, finely chopped
Watercress for garnish
In a roasting pan, roast the beef in the
middle of a preheated 400F oven for 25-30 minutes or until a meat thermometer
registers 120F. Let the fillet cool completely and discard the larding fat and
strings. Skim the fat from the pan juices and reserve the juices.
In a heavy skillet, cook the mushrooms in butter over mod-low heat, stirring,
until all liquid they give off is evaporated and the mixture is dry. Season
with salt and pepper and let cool completely.
Spread the fillet evenly with foie gras, covering the top and sides, and spread
the mushrooms evenly over the foie gras.
On a floured surface, roll one lb. of puff pastry into a rectangle about 20x12
inches, or large enough to enclose the roast completely. Invert the fillet in
the middle of the pastry and fold up the long sides to enclose it, brushing the
edges of the dough with some egg white to seal them. Fold the ends of the dough
over the fillet and seal with the egg white. Transfer the fillet, seam side
down, to a jelly-roll pan and brush the dough with egg wash.
Roll out additional dough and cut out shapes with which to decorate the dough.
After applying, brush with egg wash. Chill for at least 1 hour and up to 2
Bake the fillet in the middle of a preheated 400F oven for 30 minutes. Reduce
heat to 350F and bake an additional 5-10 minutes more or until a meat
thermometer registers 130F for medium rare meat and the pastry is cooked
through. Let stand for 15 minutes.
In a saucepan, boil the reserved pan juices and the Madeira until the mixture
is reduced by one fourth. Add the arrowroot mixture, broth, truffles, and salt
and pepper to taste. Cook the sauce over moderate heat, stirring, for 5 minutes
or until thickened, being careful not to let it boil. Loosen the fillet from
the pan, transfering it to a he