HOW TO COOK FROZEN LOBSTER TAILS

*Valentine Collection*

BOILED LOBSTER TAILS: Place frozen lobster tails in large kettle of boiling salted water (1 teaspoon salt per quart of water). When water returns to boil, reduce heat so water boils gently. Cover and begin counting time. Boil lobster tails 3 minutes longer than their individual weight in ounces. For example, boil 4-ounce tails for 7 minutes.

To remove from shell, drain off hot water. Immediately drench with cold water. Using scissors, cut lengthwise down each edge of thin membrane and remove. Grasp meat between thumb and fingers and gently pull tail out of shell in one piece.

Serve lobster meat with melted butter or seafood sauce. Or, cut up meat and use in cocktails, salads, main dishes.

(Source: Dorothy Dean & kappboom wallpaper photo)

STUFFED PORK CHOPS

*Valentine Collection*

6 1-inch rib pork chops, with pockets
3 TB butter
2 TB minced onion
2 cups dry bread cubes

1/2 cup whole kernel corn or diced apple
1/2 tsp salt
+Dash pepper
1/4 tsp poultry seasoning
3/4 cup water, divided

1. Melt butter in skillet; cook onion until tender. Add bread cubes, corn, seasonings and 1/4 cup water; toss lightly. Spoon about 1/4 cup stuffing into each chop; do not pack.

2. Brown chops, adding fat, if needed. Remove chops to greased casserole; tuck extra dressing around chops.

3. Season with salt and pepper. Pour on remaining 1/2 cup water. Bake, covered, at 350 degrees for about 1-1/4 hours or until tender. Make gravy with pan drippings, if desired.

YIELD: 6 servings.

(Source: Dorothy Dean & kappboom wallpaper photo)

HAPPY VALENTINES DAY!!!

(photo-kappboom wallpaper photo)

Cinnamon-Vanilla Glazed Walnuts

*Valentine Collection*

PREP TIME: 10 minutes *COOK TIME: 1 hour * MAKES: about 2 cups

1/4 sugar
1-1/2 tsp ground cinnamon
1/8 tsp ground red pepper
1/4 tsp salt
1 egg white
1 TB pure vanilla extract
2 cups Walnut halves

MIX sugar, cinnamon, red pepper and salt in small bowl. Beat egg white and vanilla in medium bowl until foamy. Add walnuts, toss to coat. Add spice mixture; toss to coat nuts evenly.

SPREAD nuts in single layer on lightly greased baking sheet.

BAKE in preheated 250 degree oven 1 hour, stirring nuts after 30 minutes. Cool slightly and break apart. Cool completely. Store in airtight container up to 2 weeks.

GIFT OPTION Bake nuts on a large baking sheet. Use festive cellephane bags to package the nuts. Tie bags with a ribbon or raffia and include the recipe on the gift tag, if desired. Cellophane bags and ribbons can be found at party or craft stores.

(Source: McCormick & Diamond & photo also)
(Recipe courtesy of EVANA)

CHERRY DIVINITY

*Valentine Collection*

2-1/2 cups sugar
1/4 tsp salt
1/2 cup water
1/2 cup corn syrup

1 TB cherry extract
1-2 TB red food coloring, to reach desired tint
2 egg whites
1/8 tsp cream of tartar

1. Combine sugar and salt in a medium mixing bowl. Add water, corn syrup, flavoring and coloring, mixing thouroughly. Pour mixture into a medium saucepan, cover and cook over medium to high heat until firm ball stage, or 244 to 248 degrees.

2. Meanwhile, beat egg whites and cream of tartar on high speed until the mixture forms soft peaks. When sugar mixture is ready, pour into egg whites in a slow and steady stream while mixing on high speed.

3. Beat until mixture starts to lose its shine. Use 2 teaspoons to form candies, placing mounds on wax paper. When candy is firm, place in airtight container.

(Source: Barbara Weekly (Coeur d'Alene candy maker & kappboom wallpaper photo)

Washington Nut Pie

*Valentine Collection*

3 eggs
1/2 cup sugar
1 tsp vanilla
1 cup dark corn syrup
1/4 tsp salt

1/4 cup melted butter
1 cup chopped pecans or walnuts
1 8-inch unbaked pie shell

1. Beat eggs slightly; add sugar, vanilla, corn syrup, salt, butter and nuts. Pour into unbaked pie shell.

2. Bake at 425 degrees for 10 minutes; reduce heat to 325 degrees and continue baking 40-50 minutes until custard is just set (filling will "jiggle" slightly in center). Chill before serving.

(Source: Dorothy Dean & kappboom wallpaper photo)

CHERRY DOWN-SIDE-UP CAKE

*Valentine Collection*

1 pkg yellow cake mix
1 1-pound can red sour pitted pie cherries
1 cup sugar
1/2 tsp almond extract
+Red food coloring

1.
Prepare cake mix as directed on box; turn into greased 9 by 13-inch pan.

2. Drain cherries; measure juice. If necessary, add water to make 1/4 cup liquid. In saucepan, combine cherries, liquid, sugar, almond extract and red food coloring to tint as desired.

3. Heat just to boiling. Immediately pour over cake batter, distributing cherries evenly.

4. Bake at 350 degrees for 45-50 minutes until cake tests done. Cool 5 minutes, turn out of pan,  upside down on large tray. Serve warm or cold...with whipped cream, if desired.
YIELD: 12 to 15 servings

(Source: Dorothy Dean & kappboom wallpaper photo)