VALENTINE FACT

*Valentine's Day is second only to Christmas as the most popular occasion to send greeting cards.

VEGAN Potato Soup

Here's to you Megan- my friend who is vegan(Patrick too) from the Kettle Falls Collection.   2 white potatoes-baker size- unpeeled 1/2 inch slices 1 large sweet potato- unpeeled 1/2 inch slices  4-5 leeks 1 qt. Beef flavored stock  salt and pepper to taste 3 TB margarine   Cut leeks in 1/2 inch pieces & saute in margarine until soft.  In the meantime, put the potatoes in the beef stock and bring to a boil. Add leeks and simmer until potatoes are very soft, about 30-45 min. Puree soup and serve. (Source: Glenna Lundquist)

Frozen Whipped Cream Puffs

VALENTINE COLLECTION-1 small container whipping cream 1/2 tsp powdered sugar 1/2 tsp vanilla  Whip up the cream, then add powdered sugar and vanilla. Place in piping bag or ziplock bag. Pipe whipped cream onto baking sheet. Place baking sheet in freezer. Freeze puffs of cream until frozen,then transfer puffs to a container or ziplock bag. * Use in coffees,teas or hot chocolate. Anywhere you would like a little extra cream. (Source: Oprah magazine)

VALENTINE FACT

*Women purchase an estimated 80% of all greeting cards.

VALENTINE PREVIEW-Recipes & Valentine Facts!!

Apple Fritters

A Recipe Request!!!  PREP: 15 min. COOK: 30 min.  2-1/2 cups all-purpose flour  1/2 cup nonfat dry milk powder 1/3 cup sugar 2 tsps baking powder 1 tsp salt 2 eggs 1 cup water 2 cups chopped peeled apples  Oil for deep-fat frying   In a large bowl, combine first five ingredients. Whisk eggs and water; add to dry ingredients just until moistened. Fold in apples. In an electric skillet, heat oil to 375 degrees. Drop batter by teaspoonfuls, a few at a time, in hot oil. Fry until golden brown, about 1-1/2 min. on each side. Drain on paper towels. Roll warm fritters in sugar. Can use other fruits besides apple. Serve warm. YIELD: 40 fritters. (Source: Taste of Home)

Raisin Pie

A Recipe Request!!! 2 cups raisins  2 cups boiling water 1/3 cup sugar 1/3 cup packed brown sugar  3 TB cornstarch 1/8 tsp salt 2 tsps grated lemon rind 2 TB lemon juice 1/2 tsp grated orange rind 1 TB orange juice 2 TB butter  Pastry for 9-inch double-crust pie   Measure raisins and water into saucepan; cook until raisins are puffy, 3-5 min. Combine sugars, cornstarch and salt; stir into hot raisins. Cook slowly, stirring to full rolling boil; boil 1 min. Remove from heat. Blend in fruit rinds and juices. Pour hot filling into pastry-lined pan; dot with butter. Cover with top crust; slit to let steam escape. Bake at 425 degrees for 30-40 min. until crust is nicely browned. (Source: Dorthy Dean)