Strawberry Trifle

* 1 1/2 cup boiling water
* 1 package (8-serving size) JELL-O Brand Strawberry Flavor Gelatin
* 1 1/2 cup cold water
* 1 package (10.75 oz.) frozen pound cake, thawed, cubed
* 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
* 2 cups sliced strawberries

STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water. Pour into 13x9-inch pan. Refrigerate 3 hours or until firm.

CUT gelatin into 1/2-inch cubes. Place in 3-1/2-quart serving bowl. Cover with layers of cake cubes, 1/2 of the whipped topping and strawberries. Top with remaining whipped topping.

Special Salmon Steaks

* 2 salmon steaks
* 8 ounces mushrooms, sliced thinly
* 1 tablespoon butter
* 1/3 cup sherry
* 1 cup cream
* 1/2 cup chicken stock
* 2 ounces capers
* 2 tablespoons parsley

Saute the mushrooms in the butter until thoroughly cooked but not yet browning.

Add the sherry and let simmer until the alcohol has evaporated. Add the cream and chicken stock. Thoroughly rinse the capers (they're usually purchased in brine and you don't want the acidic taste) and add to sauce Broil the salmon steaks - about 5-7 minutes a side, depending on thickness. The sauce should simmer while the steaks are cooking, to thicken it a bit. when the salmon is cooked pour the sauce over to serve. Extra sauce is great on potatoes.

Valentine Brownie Hearts

* 4 squares unsweetened chocolate
* 3/4 cup margarine
* 2 cups sugar
* 3 eggs
* 1 teaspoon vanilla
* 1 cup flour
* 1 cup nuts -- chopped -- (optional)
* 2 2/3 cups halved strawberries
* 1 tub (8 ounce size) chocolate nondairy whipped topping

Heat oven to 350F (325F for glass dish). Line a 13 inch by 9 inch baking pan with foil, extending over edges to form handles. Grease foil.

Cook chocolate and margarine in large microwave-safe bowl on high (100 percent power) for 2 minutes or until margarine is melted. Stir until chocolate is completely melted.

Stir sugar into chocolate until well blended. Mix in eggs and vanilla. Stir in flour and nuts until well blended. Spread in prepared pan.

Bake in a 350 degree F oven for 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Do not over-bake. Cool in pan. Refrigerate 30 minutes for easier cutting. Lift brownies out of pan with foil handles. Invert onto back of pan. Carefully remove foil. Invert onto cutting board. Cut into heart shapes with cookie cutter.

Place half of the brownies on individual dessert plates. Spoon 1/2 cup strawberries over each brownie. Top each with 1/3 cup whipped topping. Cover with remaining brownies. Garnish with additional strawberries.

Ultimate Valentine's Day Cookie

* 3/4 teaspoon baking soda
* 1 1/2 teaspoon ground ginger
* 1/4 teaspoon salt
* 6 drops red food color

Creamy Decorator's Frosting

* 2 cups powdered sugar
* 1/2 teaspoon vanilla
* 2 tablespoons milk or half-and-half

Heat oven to 400 F. Beat powdered sugar, butter and vinegar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except food color. Divide dough in half. Mix food color into one half. (If dough is too dry, stir in milk, 1 teaspoon at a time.)

Roll dough 1/8 inch thick on lightly floured cloth-covered surface. Cut into heart shapes with various sizes of cookie cutters. Place smaller hearts on larger hearts of different color dough if desired. Place about 2 inches apart on ungreased cookie sheet.

Bake 5 to 7 minutes or until set but not brown. Cool 1 to 2 minutes; carefully remove from cookie sheet to wire rack. Cool completely, about 30 minutes. If desired, decorate with white and pink Creamy Decorator's Frosting.

Creamy Decorator's Frosting: Stir together all ingredients until smooth and spreadable. Tint with food color if desired.

Strawberry Stuffed French Toast

* non-stick cooking spray
* 12 slices bread
* 1/2 cup cream cheese, softened
* 1/2 cup strawberry fruit spread
* 1/2 cup sliced strawberries
* 2 large eggs
* 1/2 cup milk
* 1 teaspoon vanilla extract
* 2 tablespoons powdered sugar
* 1/2 cup maple syrup (optional)

Spray a large nonstick skillet with cooking spray; set aside.

Lay 6 slices of bread on your work surface. Keeping edges free of food, place a generous teaspoon of cream cheese, a generous teaspoon of fruit spread, and 4 or 5 strawberry slices on each piece. Top with remaining bread.

In a medium mixing bowl, combine eggs, milk, and vanilla. Dip sandwiches, being careful not to let strawberries fall out. Press edges together to seal.

Heat skillet to medium. Cook each French toast sandwich 2 or 3 minutes or until the first side is golden brown. Use a spatula to turn sandwich over, and cook until second side is golden brown. Sprinkle with powdered sugar. Serve immediately with maple syrup, if desired.

Simple Pasta for Two

* 1/2 pound linguini
* 6 Roma Tomatoes - Cut into large dice
* 6 cloves garlic
* 1 tablespoon Extra Virgin Olive oil
* 1/3 cup fresh basil
* 1/2 teaspoon red pepper flakes (or to taste)
* 1/2 teaspoon salt
* Few turns of fresh ground pepper

Heat oil in a medium-high skillet, add pepper flakes, garlic, salt and pepper. Cook for 1 minute (don't brown the garlic). Add the tomatoes and cook till tomatoes start to wilt. Add Basil and cook for 1 more minute. Add cooked pasta to skillet and toss.

We have an abundance of cherry tomatoes in the summer so we sometimes substitute with cherry tomatoes that have been roasted for an hour or 2 in a 250 F oven (like sun dried tomatoes).

Cupid's Custard

1 1/2 cups applesauce
1 cup skim milk
4 eggs
1 tsp ground cinnamon plus a little more for tops

Here's a light dessert to serve your loved ones after a big, hearty dinner.

Serves 6

Heat oven to 350 degrees F. Whirl ingredients in a blender until smooth. Pour into individual custard cups, sprinkle with a little more cinnamon, and place in large baking pan. Add hot water to depth of one inch. Bake for 45 minutes, until custard is set and a toothpick inserted in center comes out clean. Cool and refrigerate until serving time.

Triple Valentine Brownies

* 1 1/4 cup flour
* 1/4 cup sugar
* 1/2 cup cold margarine/butter
* 1 can (14 oz size) chocolate sweetened condensed milk (NOT evaporated milk)
* 1/4 cup unsweetened cocoa
* 1 egg
* 1 teaspoon vanilla extract
* 1 teaspoon baking powder
* 1 milk chocolate bar (8 oz size), broken into chunks
* 3/4 cup chopped nuts (optional)

Preheat oven to 350. Line 13x9-inch baking pan with foil; set aside.

In bowl, combine 1 cup flour and sugar; cut in butter until crumbly. Press on the bottom of pan. Bake 15 min.

In another bowl, beat Eagle Brand, cocoa, egg, remaining 1/4 cup flour, vanilla and baking powder. Mix in chocolate pieces and nuts. Spread over prepared crust. Bake 20 minutes or until set.

Cool. Use foil to lift out of pan. For hearts, cut with heart-shaped cookie cutter or, with knife, cut around waxed paper heart shape. Or cut into bars. Decorate with icing or gels if desired. Store covered.

Strawberries Romanoff

* strawberries
* Whip cream
* icing sugar
* a complementary liqueur - such as grand marnier

Wash, hull and slice the strawberries lengthwise - from top to bottom. Place in a glass bowl and cover, prior to putting in the fridge to keep cool. Whip cream to the floppy stage, and add sieved icing sugar, and a complementary liqueur such as Grand Marnier - a harsh flavour would not sit well with the strawberries:. Replace cream in fridge until service. the cream needs to be served in a sauce boat Arrange the strawberries on the plate, dust with icing sugar and add the Romanof cream to the side of the plate.

Shrimp Ravioli with Roasted Red Pepper Sauce

For Shrimp Mousse:

* 8 ounces can water chestnuts, drained
* 8 ounces peeled, deveined shrimp
* 1 garlic clove minced
* 1 scallion, minced
* 2 teaspoons minced fresh ginger
* 1 teaspoon soy sauce
* 1/2 teaspoon sugar
* Salt and freshly ground black pepper to taste
* 1 package wonton wrappers
* 1/4 cup coarsely chopped fresh cilantro or scallion greens

For Roasted Pepper Sauce:

* 2 large red or yellow bell peppers
* 1 garlic clove, chopped
* 1 cup Vegetable or Chicken Stock
* 1 1/2 tablespoon balsamic or wine vinegar
* 1 tablespoon extra-virgin olive oil
* 1/4 teaspoon saffron threads
* soaked in
* 1 tablespoon of warm water (optional)
* Salt and freshly ground black pepper to taste
* Pinch of cayenne pepper

For Shrimp Mousse:




Finely chop the water chestnuts in a food processor and transfer to a mixing bowl. Puree the shrimp in the food processor. Add the garlic, scallion, ginger, soy sauce, sugar, and salt and pepper; puree again. Stir the shrimp mousse into the water chestnuts. Correct the seasoning, adding salt to taste. (Note: To taste the mixture for seasoning without eating raw shrimp, cook a tiny bit of mousse on the end of a spoon in boiling water).

Prepare the Roasted Red Pepper Sauce. Bring 4 quarts of water to a boil in a large pot for cooking the ravioli.

Spread a few wonton wrappers on a work surface. Lightly brush the edges with water. Place a teaspoon of shrimp mousse in the center of each and fold in half on the diagonal. Starting at one end and continuing to the other, seal the edges by gently patting with your fingers. It's important to make a hermetic seal. Assemble the remaining ravioli in this fashion. Transfer the finished ravioli to a cake rack.

Cook the ravioli in the boiling water until the pasta is translucent and the filing is firm and white, about 2 to 3 minutes. Drain the ravioli in a colander. Spoon the pepper sauce on plates or a platter and arrange ravioli on top. Sprinkle with cilantro or scallion greens and serve at once.

For Roasted Pepper Sauce:

Roast the peppers over high heat on a barbecue grill, under a broiler, or directly over a gas or electric burner until charred and black on all sides. Turn as necessary with tongs: The whole process should take 8 to 10 minutes. Wrap the charred peppers in wet paper towels and let cool.

Scrape the charred skin off the peppers, using the tip of a paring knife.

Valentine Brownies With Raspberry Coulis

* 1/4 cup butter
* 2 squares (1 ounce each) unsweetened chocolate
* 1 cup white sugar
* 2 eggs
* 1/2 teaspoon vanilla extract
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1 cup chopped walnuts
* 1 package (10 ounce size) frozen raspberries
* 1 tablespoon raspberry juice
* 1 1/2 teaspoon cornstarch
* 1 tablespoon orange zest

Preheat oven to 325 degrees F (165 degrees C).

To make brownies: In a medium saucepan over medium heat, melt butter or margarine and chocolate; take off of heat. Stir in sugar, eggs and vanilla; beat well. Mix in flour, salt and nuts, if desired.

In a greased 8x8 inch baking dish, pour brownie mix. Bake in preheated oven for 40 minutes or until toothpick in the center of brownies comes out somewhat clean.

To make Raspberry Couli: In a medium saucepan over medium-high heat, cook raspberries for 5 to 8 minutes; turn down to medium.

In a small bowl, combine juice and cornstarch to make a paste; add to raspberries stirring constantly until thickened. Add rind and cool.

Pool couli on a dessert plate and place brownie portion on top of couli; serve.

Triple Strawberry Cake

* 1 (18.25 ounce) package strawberry cake mix
* 1 (3 ounce) package flavored gelatin
* 4 cups water
* 2 cups frozen whipped topping, thawed
* 2 cups strawberries, sliced

Prepare cake according to package directions. Bake as directed for a 9x13 inch pan. Allow to cool.

Prepare the strawberry gelatin according to package instructions, using the 4 cups of water. Pour over cooled cake while still in liquid form; the cake will absorb it. Chill in refrigerator for 2 hours, or until gelatin is set.

Spread whipped topping over cake and top with sliced strawberries.

Strawberries In Red Wine

* 3/4 cup Fresh Strawberries
* 1 1/2 teaspoon Sugar
* 1 teaspoon Orange Flavored Liqueur
* 1/2 teaspoon Cognac
* Red Wine

For each serving, spoon 3/4 of a cup quartered fresh strawberries into a large wine glass. Sprinkle with 1-1/2 teaspoons sugar, 1 teaspoon orange-flavored liqueur and 1/2 teaspoon Cognac. Fill each glass with red wine to cover the berries. Refrigerate for at least 2 hours.

Shortbread Hearts

* 1 1/2 cup butter or margarine, softened
* 1 1/4 cup icing sugar
* 3 tablespoons hazelnut liqueur
* OR
* 1 tablespoon almond extract
* 1 teaspoon vanilla
* 3 cups flour

GARNISH:

* hazelnuts, almonds, or walnuts; crushed

FROSTING:

* 6 squares semi-sweet chocolate, chopped
* 1 tablespoon hazelnut liqueur
* or
* 1 teaspoon almond extract

Beat butter and sugar at medium speed till fluffy. Beat in liqueur and vanilla. Gradually beat in flour till soft dough forms. Shape into a ball and wrap in plastic wrap. Chill at least 30 min. On floured surface with floured rolling pin, roll to 1/2" thick. With heart shaped cookie cutter, cut out and place on ungreased cookie sheet about 1" apart. Bake till golden brown for about 15 min at 325^F. Let cool slightly before removing. Melt chocolate in saucepan or microwave. Add liqueur. When cookies are cool, dip 1/2 of cookie in chocolate mixture and place on plate covered in wax paper. Sprinkle with nuts and place in refrigerator or freezer briefly to set. (Store these cookies in refrigerator if they are garnished)

Shortbread Hearts

* 1 1/2 cup butter or margarine, softened
* 1 1/4 cup icing sugar
* 3 tablespoons hazelnut liqueur
* OR
* 1 tablespoon almond extract
* 1 teaspoon vanilla
* 3 cups flour

GARNISH:

* hazelnuts, almonds, or walnuts; crushed

FROSTING:

* 6 squares semi-sweet chocolate, chopped
* 1 tablespoon hazelnut liqueur
* or
* 1 teaspoon almond extract

Beat butter and sugar at medium speed till fluffy. Beat in liqueur and vanilla. Gradually beat in flour till soft dough forms. Shape into a ball and wrap in plastic wrap. Chill at least 30 min. On floured surface with floured rolling pin, roll to 1/2" thick. With heart shaped cookie cutter, cut out and place on ungreased cookie sheet about 1" apart. Bake till golden brown for about 15 min at 325^F. Let cool slightly before removing. Melt chocolate in saucepan or microwave. Add liqueur. When cookies are cool, dip 1/2 of cookie in chocolate mixture and place on plate covered in wax paper. Sprinkle with nuts and place in refrigerator or freezer briefly to set. (Store these cookies in refrigerator if they are garnished)