Valentine’s Day menu

Enjoy spending time with the one’s you love.

 

This is one of my favorite Valentine’s menus.  I made it for Mark Valentine’s Day 1994 ( sometimes it pays writing notes in my cookbooks!)  I was very pregnant with Maddie, Chris was 4, and Taylor was 2.  The boys and I cut out 100 hearts and wrote all the things we loved about Mark on them.  We taped the hearts to the door so when Mark got home from work he would see them. Then we sat down and enjoyed this wonderful dinner and laughed and told Mark all of our adventures of the day!!

I hope your Valentine’s Day is full of love and laughter.

Enjoy and Happy Cooking,                                                                      

Vonnie

 

 

Menu:

Deep Fried Ravioli with a Roasted Red Pepper Sauce

Tossed Salad with Grandma’s Italian Dreesing

Garlic Green Beans

Chicken Amore

Raspberry Cobbler

 

Deep Fried Ravioli with a Roasted Red Pepper Sauce

Ingredients:                                                                                           

1 pkg. raviolis, found in the refrigerator section

1 cup of roasted red peppers, rinsed and chopped

1 Tbsp. balsamic vinegar

1 Tbsp. dijon mustard

1 Tbsp. olive oil

1/2 tsp. salt

1/4 cup mayonnaise

Directions:

In a food processor combine peppers, vinegar, mustard, oil and salt until finely chopped. Pour into a mixing bowl and sitr in mayonnaise. Serve as a dipping sauce for raviolis.

Fry raviolis in oil until crspy.

Tossed Salad with Grandma’s Italian Dressing

Ingredients:                                                                                                            

Romaine lettuce, Chopped

Tomatoes, sliced

Cucumber, peeled and sliced

Add all salad ingredients in a bowl and toss.

Dressing:

1/3 cup red wine vinegar

2/3 cup olive oil

1/8 tsp. pepper

1/2 tsp. Italian seasoning

1/2 tsp. salt

1/2 tsp. garlic salt

1/4 tsp. seasoned salt

1/2 tsp. sugar

Directions:

Mix dry ingredients together set aside. In a large mixing bowl add vinegar. Whisk oil in slowly and well. Add dry ingredients and whisk well. Before serving over tossed salad whisk dressing.

Garlic Green Beans                                                                             

Ingredients:

4 cloves garlic

1 lb. green beans

2 Tbsp. olive oil

1 Tbsp. butter

salt and pepper to taste

Directions:

Cook green beans by steaming until crisp, about 3-5 minutes. Crush and mince garlic. In a large skillet heat oil and butter over meduim heat. Add garlic and saute. Add green beans, salt and pepper. Toss in pan until beans are thoroughly coated and evenly heated.

Chicken Amore

Ingredients:                                                                        

1 cup flour

salt and pepper to taste

4 chicken breast halves

1/2 cup olive oil

2 garlic cloves

1/2 cup fresh parsley

1/2 tsp. poultry seasoning

dash hot sauce

1 1/2 cup white wine

3/4 cup sliced black olives

1 cup sliced mushrooms

1-7 oz. jar pimentos

Directions:

Mix flour, salt and pepper together in a large zip bag. Add chicken and shake well. Make sure chicken is coated well. Heat oil in a large skillet over meduim heat. Add chicken and brown 3-5 min. turn and brown another 3-5 minutes. Add garlic, parsley,seasoning, hot sauce and wine. Bring to a boil. Reduce heat and add olives, mushrooms, and pimentos. Cover and simmer for 35 minutes.

Raspberry Cobbler

 Ingredients:                                                                                    

1 pkg. frozen raspberries

2 cups Bisquick

1/2 cup milk

1/4 cup melted butter

2 Tbsp. sugar

1 cup water

3/4 cup sugar

3 Tbsp. cornstarch

Directions:

Preheat oven to 450 degrees.

Thaw berries and spread evenly on the bottom of a 9×9 baking dish. In a large mixing bowl, combine bisquick, milk, butter, and 2 Tbsp. sugar. Mix well until moist. Set aside. In sauce pan combine water, 3/4 cup sugar, and cornstarch. Bring to a boil. Stir until mixture is thick and clear. Pour over berries. Drop Bisquick mixture by spoonful over berries. Bake 15-20 minutes until golden brown.