*Apple Collection*
1. Whisk 2 TB each mayonnaise, rice vinegar, and vegetable oil with 1 tsp celery seed in a medium bowl. Stir in 1 thinly sliced fennel bulb, 1 julienned apple, and 3 TB chopped parsley. Season with salt.
(Source: Parade magazine & kappboom wallpaper photo)
*Valentine Collection*
Scientists link some chemicals found in chocolate with neurotransmitters in the brain that trigger feelings of happiness and sexual arousal.
However, the aphrodistic qualities of chocolate likely are more psysiological, according to research.
(Source: American Profile magazine & photo also)
*Valentine Collection*
BROILED LOBSTER TAILS: Thaw lobster tails by leaving in refrigerator overnight or at room temperature about 2 hours. With scissors, cut lengthwise along each edge of thin underside membrane; strip it off. Grasp tail in both hands and bend backward sharply toward shell side to "crack" to prevent curling. (Or, invert skewers through entire length of tail close to shell.)
Arrange tails, shell side up, on rack of broiler placed 5 inches from heat source. Broil for about 5 minutes. Turn flesh side up; brush with butter. Broil about 5 minutes longer. Do not overcook. Lobster is done when flesh is creamy white on the outside but moist, tender and opaque on the inside.
Serve with cups of melted butter and lemon wedges.
(Source: Dorothy Dean & kappboom wallpaper photo)
*Valentine Collection*
2 tsps gelatin
3 TB cold water
2 3-ounce packages cream cheese, softened
2 cups cottage cheese
3/4 cup superfine granulated sugar, optional
1 cup heavy cream
1. Soften gelatin in cold water; melt over hot water. Place cream cheese and cottage cheese in mixer bowl; beat at high speed until smooth and creamy. Beat in sugar. Gradually add cream; beating until blended. Add melted gelatin.
2. Pour mixture into 1-quart mold (heart-shaped is most typical) or 8-10 individual molds. Chill until set. Unmold; serve with sweetened fresh or thawed frozen strawberries or raspberries; you'll need 2 or 3 cups.
YIELD: 8-10 servings.
(Source: Dorothy Dean & kappboom wallpaper photo)
*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)
*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)
