The Biker eNews Grill
February 2010 Edition

By Chef FatBoy

Happy Valentines Day, welcome to "The Biker eNews Grill" where you'll find the very best in Biker food recipes by Bikers for Bikers. Each Month we'll post some of my own recipes and those received from Bikers all over the world. Happy Valentines Day to all, you've got to see all the awesome Bikers Valentines Day recipes we have for you this Month. Make the one you love a very special and tasty meal and Dessert this year. What better way to show the ones you love then through a great meal and Dessert made by you!! Hey! Have fun at the same time, have a special, tasty and fun Valentines Day!! We will, let's EAT!

Chef FatBoy, Melody and Family

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Real Prawns of Passion
Submitted by: Mike Bitterman, Va.

Ingredients:
1 cup butter, divided
1 medium head garlic, peeled and minced
1 (28 ounce) can crushed tomatoes
2 pounds or one kg large prawns - peeled, de-veined and butterflied
1 medium head garlic, peeled and minced
1/4 cup chopped fresh parsley

Directions:
Melt 1/2 cup butter in a saucepan over low heat. Add 1 minced head of garlic and sauté for 2 to 3 minutes until soft. Stir in the tomatoes and bring to a simmer. Continue cooking until reduced to a thick paste, about 60 to 90 minutes. In a separate saucepan, melt remaining 1/2 cup butter in a saucepan over low heat. Sauté remaining garlic for 2 to 3 minutes. Toss prawns in garlic butter sauce and place on a baking sheet. Broil until pink, do not overcook. Spread the warm tomato mixture onto serving plates. Place prawns on top of tomato sauce and sprinkle with chopped parsley. This is wonderful with plain steamed white rice or spaghetti and cheese, plus a green vegetable or green salad.

Romantic Dinner Chicken
Submitted by: Jake Nilsson, WVa.

Ingredients:
4 skinned and boned chicken breast
1 package (4 oz.) chopped beef
1 pint (small) sour cream
1 can undiluted mushroom soup
3/4 cup butter
45 crushed Ritz Crackers

Directions:
Cover bottom of 8 x 12 dish with broken pieces of beef. Arrange chicken breasts on beef. Mix soup and sour cream and pour over chicken. Melt 3/4 cup oleo and mix with 45 crushed Ritz crackers. Put on top of chicken. Refrigerate. When ready, bake at 275 degrees for 4 hours uncovered. If too brown the last hour, cover with foil.

Lover's Special Salmon Steaks
Submitted by: Tommy Holdeman, Del.

Ingredients: 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

Directions:
Sauté 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.

Lover's Fettuccini Alfredo
Submitted by: Leo Calderone, Del.

Ingredients:
1 ounce clarified butter
4 ounces beef tenderloin tips
1 cup broccoli, red pepper, portabella strips
1/4 cup corn, scallion, red and green peppers (small diced)
1 tablespoon fresh garlic
1 cup heavy cream
1/2 cup fresh Parmesan
8 ounces cooked pasta
1 tablespoon sliced green onion

Directions:
Heat butter. Sear meat and add veggies. Add heavy cream and reduce down. Add Parmesan cheese. When it begins to thicken add to pasta. Serve hot, topped with scallions and Parmesan cheese.

Valentine's Day Chicken
Submitted by: roadraker, Del.

Ingredients:
16 ea pieces skinned chicken
5 ea medium onions thin sliced
2 tbsp. vegetable oil
6 tbsp. blanched ground almonds
3 tbsp. ground coriander
2 tbsp. chopped fresh ginger
2 tsp. ground cardamom
course salt
2 tsp. ground red pepper
1 tsp. ground cumin
1/2 tsp. ground fennel
1/2 c vegetable oil
2 c plain yogurt
1 c water
fresh cilantro (garnish)

Directions:
Pat chicken dry. Heat 2 tablespoons of vegetable oil in a heavy large skillet over medium-high heat. Add chicken in batches and cook on all sides just until no longer pink (do not brown). Remove using slotted spoon and set aside. Heat 1/2 cup vegetable oil in skillet. Add sliced onion and fry until wilted and pale brown, stirring constantly, about 10 minutes. Stir in almonds, coriander, ginger, cardamom, salt, ground red pepper, cumin and fennel and cook 3 to 5 more minutes. Remove mixture from heat. Transfer half of the mixture to processor or blender. Puree with 1/2 of the yogurt and 1/2 of the water. Repeat with the rest of the mixture, yogurt and water. Pour sauce back into skillet. Add chicken to skillet. Place over medium-high heat and bring to a boil. Reduce heat, cover and simmer until chicken is tender and sauce is thickened, about 45 minutes. Remove from heat. Let stand at room temperature for about 30 minutes. Transfer to serving dish, garnish with cilantro and serve immediately.

Valentine's Day Tarragon Lamb
Submitted by: Sally Wake, Del.

Ingredients:
4 lb leg of lamb
1 tsp. tarragon
1 tbsp. oil
1 ea onion, sliced
1 1/4 c dry white wine
salt and pepper to taste
2/3 c cream

Directions:
Skin the leg of lamb and trim away all the outside fat. Score the flesh deeply with a criss-cross pattern and stuff the slits with the tarragon. Rub the meat with the oil and cover with the onion. Place in a suitable dish for marinating and pour the white wine over top. Add salt and pepper to taste and marinate for about 2 hours, basting occasionally. Roast the lamb with the marinade, at 325 degrees F. until done; baste frequently. Ten minutes before the meat is finished cooking, pour off the marinade and meat juices into a saucepan. Reduce the gravy to half its original quantity by boiling vigorously. Carve the meat into thin slices and add the juices from the meat to the marinade. Arrange the meat on a a serving dish and keep warm. Remove the gravy from the heat, stir in the cream and slowly reheat until it forms a medium-thick consistency. Pour the sauce over the lamb and keep warm till ready to serve.

Valentine's Day Spanish Rice with Beef
Submitted by: Judy Coffey, KY. Ingredients:
1 lb Lean Ground Beef
1/2 c Onion; Chopped, 1 Med
1 c Rice; Regular, Uncooked
2/3 c Green Bell Pepper; Chopped
16 oz Stewed Tomatoes; 1 Can
5 ea Bacon Slices; Crisp, Crumbled
2 c Water
1 tsp. Chili Powder
1/2 tsp. Oregano
1/4 tsp. Salt
1/8 tsp. Pepper

Directions:
Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the rice, green pepper, tomatoes, bacon, water, chili powder, oregano, salt and pepper. To Cook in a Skillet: Heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 minutes. (A small amount of water can be added if necessary.) To Cook in the Oven: Pour the mixture into an un-greased 2-quart casserole. Cover and bake at 375 degrees F, stirring occasionally, until the rice is tender, about 45 minutes. Serve hot.

Valentine's Day Chicken Parmesan
Submitted by: Rusty Meece, FL. Ingredients:
1/2 c Fine, dry bread crumbs
1/4 c Grated Parmesan cheese
4 ea Chicken breasts, boneless
1 ea Egg, beaten
3 tbsp. Butter
1 ea 8 oz. can tomato sauce
1/2 c Water
1/4 tsp. Dried whole oregano
1 c Shredded mozzarella cheese

Directions:
Combine bread crumbs and parmesan cheese. Dip chicken in egg and coat well. Preheat skillet to 350 degrees. Add butter and cook chicken for about 3 minutes on each side. Combine the tomato sauce, water, and oregano; pour over chicken. Reduce heat to 220 degrees, cover and cook 25-30 minutes. Sprinkle with mozzarella cheese; cover and cook just until cheese melts.

Valentine's Day Salmon Steaks with White Wine Sauce
Submitted by: John "Woody" Smith, FL. Ingredients:
8 oz (2) Salmon Steaks
2 tsp. Cooking Oil
White Wine Sauce:
1 tbsp. Butter or Margarine
1 tsp. Cornstarch
Dash White Pepper
1/2 c Half Half Light Cream
1 ea Large. Beaten Egg Yolk
2 tbsp. Dry White Wine
Seedless Green Grapes (Opt.)

Directions:
Salmon steaks may be either fresh or frozen; thaw, if frozen. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add cooking oil to the browning dish; swirl to coat the dish. Place salmon steaks in the browning dish. Microwave, covered, on 100% power for about 30 seconds. Turn the salmon steaks and microwave, covered, on 50% power about 3 minutes or until the salmon flakes easily when tested with a fork. Let salmon steaks stand, covered, while preparing the wine sauce. For the wine sauce: In a 4-cup measure microwave the butter or margarine, uncovered, on 100% of power for 45 seconds to 1 minute or until melted. Stir in the cornstarch and white pepper. Stir in light cream. Microwave, uncovered, on 100% power for 2 to 3 minutes or until mixture is thickened and bubbly, stirring every minute. Stir half the hot cream mixture into the beaten egg yolk. Return all to the 4-cup measure. Microwave, uncovered, on 50% power for 1 minute, stirring every 15 seconds until mixture is smooth. Stir in dry white wine. Transfer the salmon steaks to a serving platter and spoon the wine sauce over top. Garnish with seedless green grapes, if desired.

Valentine's Fettuccine
Submitted by: ninapaul, Del.

Ingredients:
8 Bacon slices; chopped thick
4 Green onions; chopped
1/2 c Whipping cream
1/2 c Parmesan; freshly grated
1/3 c Basil; chopped fresh
1lb Fettuccine
Salt and pepper
Parmesan; freshly grated
Directions:
Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in parmesan cheese and basil. Meanwhile, cook fettuccine in large pot of boiling, salted water until just tender but still firm to the bite (al dente), stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately; pass the grated parmesan.

Valentine's Day Crispy Chicken Drumsticks
Submitted by: Harry "motormouth" Peterson, Del.

Ingredients:
8 Chicken Drumsticks, skinned about 2 1/2 pounds.
1 1/2 c Breadcrumbs
1/4 c Grated Parmesan Cheese
2 tbsp. Minced fresh Parsley
1/4 tsp. Garlic powder
Salt and Pepper to taste
1/3 c Skim Milk

Directions:
Rinse chicken with cold water, and pat dry. Combine bread crumbs, parmesan cheese, parsley, garlic powder, salt and pepper; stir well. Dip drumsticks in skim milk then dredge in breadcrumb mixture, coating well. Place drumsticks in a 10x6x2 inch baking dish sprayed with Pam. Bake at 350 degrees F. for 1 hour.

Valentines Salmon Steaks with Cucumber Dill Sauce
Submitted by: cornbread68, Del.

Ingredients:
2 ea Salmon steaks
1/4 c Dry white wine
1 ea Bay leaf
2 tbsp. Fresh dill
1 ea Stalk celery, cut up
Cucumber Dill Sauce:
1/4 c Plain low-fat yogurt
1/4 c mayonnaise
1 ea Small seeded grated cucumber
1 ea Small onion, peeled grated
1/8 tsp. Dry mustard
1/4 c Freshly chopped dill
Salt and pepper to taste

Directions:
Place steaks in microwave safe dish w/ thick end to outside. Mix together the white wine, bay leaf, dill, and celery; spread mixture evenly over the salmon steaks.
Cover and microwave on high for 4-6 minutes. Serve with cucumber-dill sauce. For Cucumber-Dill Sauce: Combine the yogurt, mayonnaise, cucumber, onion, mustard, dill, salt and pepper in a food processor and blend well. Pour into serving bowl; refrigerate for 1 to 2 hours before serving.

Valentine's Day Turkey Taco Salad
Submitted by: marshmaden, Del.

Ingredients:
3 ea flour tortillas, 8 inches in diameter.
1/2 lb ground turkey
1/3 c water
1 tsp. chili powder
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
8 oz kidney beans, drained
5 c shredded lettuce
1 ea medium tomato, chopped
1/2 c shredded Monterey Jack cheese
1/4 c onion, chopped
1/4 c Thousand Island dressing 1/4 c sour cream (garnish)
4 ea pitted ripe olives, sliced (garnish)

Directions:
Preheat oven to 400 degrees F. Cut tortillas into 12 wedges or 3x1/4-inch strips and place in a 15 1/2 x 10 1/2 x 1 inch un-greased jelly roll pan. Bake 6 to 8 minutes, stirring at least once, until golden brown and crisp; cool. Cook ground turkey in non-stick skillet, stirring frequently, until browned. Stir in water, chili powder, salt, garlic powder, red pepper, and kidney beans. Heat to boiling; reduce heat. Simmer uncovered 2 to 3 minutes, stirring occasionally, until liquid is absorbed. Cool 10 minutes. Mix lettuce, tomato, cheese, onion in a large bowl; toss with the Thousand Island dressing; divide between 4 dinner plates. Top each salad with about 1/2 cup turkey mixture. Arrange tortilla wedges around salad and garnish with sour cream and olives.

Valentine's Day Cornish Game Hen with Stuffing
Submitted by: Dave "Tiny" Cassone, NC.

Ingredients:
2 ea Rock Cornish game hens
1/2 ea lemon
Salt and pepper
4 ea strips bacon
3/4 c red wine
Stuffing:
1 c buckwheat groats
1 ea egg (slightly beaten)
2 c boiling water
3 ea strips bacon (cut in pieces)
4 tbsp. butter
1 ea medium onion (chopped)
1 ea clove garlic (minced)
1/2 ea green pepper (chopped)
1/4 lb mushrooms (chopped)
1 tsp. oregano
1/2 tsp. sage
Salt and pepper to taste

Directions:
Rub birds inside and out with lemon and sprinkle well with salt and freshly ground pepper. Preheat oven (450 degrees F.). Fill cavities with the Kasha stuffing. Close opening with skewers. Place birds, breast side up, on rack in open roasting pan and cover breasts with bacon. Cool for 15 minutes. Reduce heat to 325 degrees F. and add red wine. Roast for 35 to 40 minutes, basting often (like every 15 minutes, if possible); add more wine if necessary. For Stuffing: Mix the groats with beaten egg; add to frying pan over high heat. Stir constantly until grains separate, then add the boiling water. Cover pan, reduce heat, and simmer for 30 minutes. Meanwhile, fry the bacon in another large frying pan. When bacon is lightly browned, push to one side and add the butter. Let this sizzle and add onion, garlic , green pepper, and mushrooms; stir constantly. Add oregano, sage, and salt and pepper. Reduce heat and add the cooked groats. Mix well, adjust seasoning, and remove from heat. Kasha is frequently called buckwheat groats. It is made from buckwheat grain and then roasted, which gives it a delicious nut-like flavor. Aside from being a tasty stuffing for poultry, this recipe makes an excellent side dish in place of rice, potatoes, or noodles.

Valentine Pot Roast
Submitted by: Paul Knox, Va.

Ingredients:
1/4 cup flour
1 1/2 teaspoon salt
1/4 teaspoon black pepper
4 lb. chuck roast, well trimmed
3 tablespoons olive oil (or other vegetable oil)
2 medium onions
4 cloves garlic, minced or crushed through a press
2 cans (16 oz each) crushed tomatoes
2 cups red wine
1 1/2 teaspoon thyme
1 bay leaf
1 3/4 lb. small red potatoes
2 medium red bell peppers
1 large zucchini
1/2 lb. small mushrooms
1/4 cup chopped parsley (optional)

Directions:
On a plate, combine the flour, salt and black pepper. Lightly dredge the roast in the seasoned flour. Reserve the excess dredging mixture. In a flameproof casserole or Dutch oven, warm 2 tablespoons of the oil over medium-high heat until hot but not smoking. Add the roast and cook until browned on all sides (about 10 minutes). Meanwhile, very coarsely chop the onions. Remove the roast from the pan. Add the remaining 1 tablespoon oil, the onions and garlic. Sauté until the onions begin to brown, about 5 minutes. Add the reserved dredging mixture to the pan and stir until the fat absorbs the flour. Add the tomatoes, wine, thyme and bay leaf, and bring the mixture to a boil. Return the roast to the casserole and bring the liquid to a boil. Reduce the heat to medium-low, cover and simmer for 2 hours, turning the roast from time to time. Meanwhile, halve the potatoes. Cut the bell peppers into strips. Halve the zucchini lengthwise and cut it into 1" lengths. When the roast has cooked for 2 hours, add the potatoes, bell peppers and whole mushrooms to the casserole. Re-cover and cook for 30 minutes. Add the zucchini and cook for 5 minutes longer. Remove the bay leaf. Stir in the parsley (if using) just before serving.

Valentines New York Strips with Mesa Steak Sauce Submitted by: Rainyday66, Del.

Ingredients:
Mesa Steak Sauce:
1 cup ketchup
2 tablespoons freshly grated horseradish
1 tablespoon honey
1 tablespoon maple syrup
1 tablespoon ancho chile powder
1 tablespoon Dijon mustard
salt and freshly ground pepper

Directions:
Combine all ingredients in a medium bowl and season with salt and pepper to taste. Steak: 4 New York strip steaks, about 10 ounces each, olive oil, salt and pepper.
Preheat a grill pan over high heat until smoking. Brush the steaks with olive oil and season with salt and pepper, to taste. Grill for 4 to 5 minutes on one side until golden brown, turn over, reduce heat to medium and continue cooking for 5 to 6 minutes for medium rare doneness.

Pan-grilled Rib-eye With Mustard Beer Sauce
Submitted by: dogbones, Del.
Beer and mustard are usually more associated with hot dogs, but here they combine to make a strongly flavored sauce for steak. Serve this sauce on the side.

Ingredients:
1 (12 ounces) rib-eye steak, cut 1-inch thick
2 tablespoons chopped garlic
2 tablespoons chopped fresh flat-leaf parsley leaves
1/2 teaspoon freshly ground black pepper
1 bottle (12 ounces) beer or ale, or more as needed
1 tablespoon plus 1 teaspoon vegetable oil, preferably corn, divided
1/4 cup low-sodium chicken broth
Salt to taste
2 teaspoons sweet-hot mustard, preferably Inglehoffer
Directions:
Pat the steak dry. Combine the garlic, parsley, pepper and the bottle of beer in a pan or bowl in which the steak will fit tightly. (An 8-inch loaf pan works well.) Place the steak in the marinade and add additional beer, if needed, to cover the steak completely. Cover the container with plastic wrap and refrigerate for 4 to 8 hours. Remove the steak from the marinade and pat dry. Coat lightly with 1 tablespoon oil. Strain the marinade into a skillet and add the chicken broth. Bring the liquid to a boil over high heat and reduce to 1/3 cup, about 15 minutes. (Be alert. The carbonation still in the beer will cause it to boil up. If this happens, remove the pan from the heat and stir the liquid down before it boils over.) When ready to cook, use remaining teaspoon of oil to lightly cover a ridged grill pan or a cast-iron frying pan and heat it over medium-high heat until very hot. Place the steak in the pan and cook it until seared and nicely browned, about 4 minutes. Turn the steak, season the browned side with salt, and cook for 4 minutes more for medium rare or 5 minutes more for medium. Meanwhile, stir the mustard into the reduced broth and simmer, stirring often, until it thickens. Season with salt. Make a puddle of sauce on 1 or 2 warm serving plates. Serve the steak as it is or cut it into 1/2-inch thick slices and place on top of the sauce. Makes 2 servings

Lover's Pan Seared Ribeye's
Submitted by: sweetdaddybob, FL.

Ingredients:
2 boneless rib eye steak, 1 1/2 inch thick
canola oil to coat
kosher salt and ground black pepper

Directions:
Place 10 to 12 inch cast iron skillet in oven and heat oven to 500 degrees. Bring steaks to room temperature. When oven reaches temperature, remove pan and place on range over high heat. Coat steaks lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste. Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steaks and cook for another 2 minutes. This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns. Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate. 1 to 2 servings.

Pepper Crusted T Bones
Submitted by: Wil Davis, Del.

Ingredients:
Worcestershire Chive Butter:
1 tablespoon olive oil
1/4 cup finely chopped shallots
1 teaspoon finely chopped garlic
2 stick unsalted butter, at room temperature
1/4 cup Worcestershire sauce
2 tablespoons dry mustard
3 tablespoons finely chopped chives
salt and freshly ground pepper
Steaks
: 2 cups coarsely ground black peppercorns
3 tablespoons anchovy chili powder
8 T bone steaks, each 10 to 12 ounces
olive oil
salt

Directions:
Heat oil in a medium skillet add shallots and garlic and cook until soft, let cool slightly. Place butter in a small bowl and add shallot mixture, Worcestershire, mustard and chives and mix until combined. Season with salt and pepper to taste. Scrape mixture into the center of a piece of waxed paper and roll into a log. Refrigerate until firm. Preheat grill. Mix the peppercorns and ancho chile powder in a medium baking dish. Brush steaks with olive oil and season with salt. Dredge one side of the steaks in the pepper mixture and grill, pepper side down, until golden brown, about 5 to 6 minutes, turn over and continue grilling 6 to 7 minutes for medium rare doneness. Remove from the grill and top with a slice of the butter. 8 servings.

Valentines Rib Roast with Roasted Garlic Thyme Sauce
Submitted by: sweetdaddybob, FL.

Ingredients:
7- to 8-pound trimmed prime beef rib roast* (sometimes called standing rib roast; 3 or 4 ribs)
1 T. vegetable oil
2 heads garlic
3 T. chopped fresh thyme leaves
1/4 cup minced shallot
2 T. red-wine vinegar (use balsamic vinegar for more flavor)
1-1/2 cups dry red wine
1 bay leaf
4 cups beef broth (may want to reduce to 2 cups)
1-1/2 T. unsalted butter, softened
1-1/2 T. all-purpose flour if using beef broth

Directions:
Preheat oven to 475°F. Put roast, ribs side down, in center of a 13x9" flameproof roasting pan and rub all over with 1/2 TBS oil. Cut about 1/2" from tops of garlic heads to expose cloves and discard tops. Rub beef all over with cut sides of garlic and sprinkle with 2 TBS thyme, pressing to adhere. Season beef generously with salt and pepper. Put garlic heads on a double layer of foil and drizzle with remaining 1/2 TBS oil. Wrap garlic tightly in foil. Roast beef in middle of oven 30 minutes. Remove beef from oven and with a bulb baster skim all but about 1/2 cup fat from pan. Baste beef with fat remaining in pan. Reduce temperature to 375°F. Add garlic to oven. Roast beef, with garlic, 1-1/4 to 1-1/2 hours more, or until a meat thermometer inserted into center of meat registers 115°F. (Some recommend cooking to 120°F for medium rare) Transfer garlic in foil to a rack and transfer beef to a platter, reserving pan juices. Let beef stand 25 minutes. (Meat will continue to cook, reaching about 130°F for medium-rare.) While beef is standing, remove all but about 2 TBS fat from pan. Add shallot to pan and on top of stove cook over moderate heat, stirring, 2 minutes. Unwrap garlic. Protecting your hand with a doubled paper towel, squeeze roasted garlic into shallot mixture and discard skins. Add vinegar, wine, bay leaf, and remaining TBS thyme and boil mixture, scraping up brown bits and mashing garlic with a wooden spatula against bottom of pan, until reduced to about 1/2 cup, about 5 minutes. In a small bowl mash together butter and flour to make a beurre manié . Stir beef broth into garlic mixture and boil sauce until reduced to about 2 cups. Whisk beurre manié into broth mixture and cook over moderate heat, whisking, until sauce is smooth and slightly thickened, about 3 minutes. Pour sauce through a fine sieve into a bowl, pressing hard on solids. Season sauce with salt and pepper. Cut rib roast into slices and serve with sauce. Serves 8.

Desserts from Melody:
Lover's Avocado Lime Cheesecake

Ingredients
1 & ½ cup cream
3/4 cup white sugar
1 1/2 ripe avocados, peeled and pitted
2 (3 ounce) packages cream cheese, softened
1/2 cup fresh lime juice
1 (8 inch) prepared graham cracker crust

Directions: Heat the cream in a small saucepan until small bubbles appear around edges. Remove from heat and stir sugar into the cream until it dissolves. Transfer to a medium bowl, and allow to cool. Combine the avocado and cream cheese in a food processor and blend until smooth. Add the lime juice and process until smooth, then whisk into the cooled cream mixture. Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions. Spoon into the prepared pie crust. Smooth surface with a spatula. Freeze at least 2 hours in freezer before serving.

Valentine's Day Golden Apple Pie with Rum Sauce

Ingredients:
7 ea golden delicious apples
1/4 c brown sugar
2 tbsp. flour
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/4 tsp. salt
Pastry for a 2 crust 9" pie
1/4 c chopped nuts
2 tbsp. rum
2 tbsp. butter
Directions:
Combine apples with brown sugar, flour, cinnamon, nutmeg, and salt. Place in a 9" pastry-lined pie plate. Flute edges of crust. Sprinkle apples with nuts and rum; dot with butter. Roll out remaining pastry. Cut into 3/4" strips. Arrange strips in a lattice pattern, on top of the pie. Bake at 425 degrees F. for 50 to 60 minutes or until apples are fork-tender. Cover top of pie with foil part way through baking time to prevent over-browning of crust. Serve with Rum Sauce.

Rum Sauce:
Combine 1 cup sugar, 3/4 cup water, and 1/2 tsp. of cinnamon in medium size saucepan. Bring to a boil and boil for 5 minutes over medium- high heat, stirring constantly. Gradually blend together 2 tbsp. cornstarch and 1/4 cup cold water. Stir into hot sugar mixture. Cook and stir until thickened. Stir in 1/2 cup rum; cool slightly. Serve warm with pie.

Valentine's Day Butterscotch Pie with Cinnamon Meringue

Ingredients:
1 c brown sugar
2 tbsp. butter
1 ea egg, separated
1 tbsp. flour
1 c milk
1 tsp. vanilla
1/4 tsp. salt
Cinnamon Meringue:
1 egg white
1 tsp. sugar
1 tsp. cinnamon

Directions:
Boil the brown sugar and butter together until soft. Thoroughly beat the egg yolk (reserve the egg white for the Cinnamon Meringue) and add it to the flour, then add the milk. Beat this until very smooth. Combine with the brown sugar mixture and cook until the mixture thickens. Remove from heat and add vanilla and salt. Pour into a pastry-lined pan. Bake at 450 degrees F. for 10 minutes; reduce heat to 350 and bake for 30 more minutes. Cover pie with the Cinnamon Meringue and return pie to oven to brown the meringue (watch carefully so it doesn't burn). For the Cinnamon Meringue: Beat the egg white together with the sugar and cinnamon.

Valentine's Day Chocolate Pecan Pie

Ingredients:
6 oz Semi-Sweet Chocolate Chips
2/3 c Evaporated Milk
2 tbsp. Butter Or Regular Margarine
2 ea Eggs; Large, Slightly Beaten
1 c Sugar
2 tbsp. Unbleached Flour
1/4 tsp. Salt
1 tsp. Vanilla
1 c Pecans; Chopped
1 ea Unbaked 9-inch Pie Shell

Directions:
Combine the chocolate chips, evaporated milk, and butter in a small saucepan. Cook over low heat, stirring constantly, until mixture is smooth and creamy. Combine the eggs, sugar, flour, salt, vanilla and pecans in a bowl and mix well. Gradually stir the chocolate mixture into the egg mixture, blending well, and pour into the unbaked pie crust. Bake at 375 degrees F. for about 40 minutes or until the filling is set. Cool on a wire rack.

Valentine's Day Apple Pie
Submitted by: Cathy Bitterman, Del.

Ingredients:
1 c Flour
1 c Sugar
1/2 tsp. Vanilla
4 ea Egg whites
2 tsp. Baking powder
2 c Apples, peeled chopped
2 tbsp. Cinnamon-sugar mixture

Directions:
Preheat oven to 350 degrees F. In a large bowl mix the flour, sugar, vanilla, egg whites and baking powder (it will be very thick). Stir in the chopped apples. Spray a pie plate with non-stick spray (or use a good non-stick pie plate). Put mixture in the pie plate and sprinkle with the cinnamon-sugar mixture. Bake for 35 to 40 minutes.

Valentine's Day Crustless Pumpkin Pie
Submitted by: Jill Byrd, Va.

Ingredients:
3 Eggs
1 1/2 tsp. Ginger
1/4 tsp. Nutmeg
1/2 tsp. Cinnamon
1 3/4 c Pumpkin
3/4 c Honey
1/2 tsp.
Salt
1 c Evaporated milk

Directions:
Blend together the eggs, ginger, nutmeg, cinnamon, pumpkin, honey, and salt; mix well. Then add the evaporated milk. Blend until smooth. Bake in un-greased 9 inch pie plate at 325 degrees for about an hour.

Valentine's Day Apple Crunch Pie with Cinnamon Ice Cream
Submitted by: Georgie House, WVa.

Ingredients:
6 Juicy sour apples, pared and cored
1 c Flour
1 c Brown sugar
1/4 lb Margarine
Cinnamon Ice Cream:
1/2 pt Whipping cream
2 tbsp. Sugar
1 tsp. Cinnamon (heaping)
1 qt Vanilla ice cream

Directions:
Place sliced apples in pie plate. Whisk together the flour and brown sugar; add margarine and mix until crumbly. Sprinkle this mixture over apples and bake at 350 degrees for about 30 minutes or until apples are fork-tender. Serve warm with Cinnamon Ice Cream. For Cinnamon Ice Cream: Whip the cream; add sugar and cinnamon. Soften the vanilla ice cream; add cinnamon mixture and whip. Freeze.

Valentine's Day Chocolate Peanut Pie
Submitted by: motormamma, Ga.

Ingredients:
8 oz Softened cream cheese
1 c Sugar
1 c Creamy peanut butter
2 tbsp. Butter, melted
1 c Heavy cream
1 tbsp. Pure vanilla extract
Chocolate Topping:
4 oz Semisweet chocolate
2 tbsp. Butter
2 tbsp. Salad oil
1/8 tsp. Pure vanilla extract
Crushed peanuts (garnish)
White chocolate shavings (garnish)
Dark chocolate shavings (garnish)

Directions:
Make up your favorite graham cracker pie crust recipe and place into a greased 9" pie pan, pressing crust evenly onto the bottom and up the sides. Whip the cream cheese until fluffy. Slowly mix in the sugar, peanut butter, and melted butter. In a separate bowl, whip the cream and vanilla until firm. Blend 1/3 cup of the whipped cream into the peanut butter mixture. Fold this mixture into the remaining whipped cream until totally blended. Fill the pie shell, smooth the top, and chill in the freezer for at least 20 minutes. For the Chocolate Topping: Combine the chocolate, butter, salad oil, and vanilla and cook in the top of a double boiler until the chocolate melts. Cool slightly. Spread Chocolate Topping on the cooled peanut butter pie, starting from the center and working outwards. Chill or freeze until ready to serve. If desired, garnish the top with crushed peanuts and white and dark chocolate shavings.

Valentine's Day Pumpkin Pie with Ginger Cookie Crust
Submitted by: bigmama, Ga.

Ingredients:
1 c Canned pumpkin
3/4 c Evaporated skim milk
1/2 c Applesauce
1/4 c Sugar
1/4 c Maple syrup
3 Egg whites
2 tsp. Cornstarch
1 1/2 tsp. Pumpkin pie spices
1 1/2 c Gingersnap cookie crumbs
Whipped Cream or vanilla ice cream for topping

Directions:
Combine the pumpkin, skim milk, applesauce, sugar, maple syrup, egg whites, cornstarch and pumpkin pie spices in a large bowl. Beat at medium speed with a mixer. Coat a 9-inch pie platter with vegetable spray; line with crumbled gingersnap cookie crumbs and pour mixture into the crust. Bake at 400 degrees F. for about 15 minutes; then reduce heat to 350 and bake for an additional 20 minutes or until a toothpick inserted in the middle comes out clean. Serve with whipped cream or vanilla ice cream.

Valentine's Day Ambrosia Pie
Submitted by: Stephanie Watson, Del.

Ingredients:
1 qt Vanilla ice cream
2 c Milk
2 ea Pkg. instant Chocolate Pudding
2 ea Graham cracker crusts
Whipped topping
Chocolate curls for garnish

Directions:
Combine the vanilla ice cream and milk and mix slightly. Add chocolate pudding and mix for about 3 minutes. Divide and pour into pie crusts. Cover with whipped topping and garnish with chocolate curls. Refrigerate three to four hours before cutting.

Valentine's Day No-Bake Blueberry Pie
Submitted by: Fran Rogers, Va.

Ingredients:
1 Baked 9" Pie Crust
3 c Fresh Or Frozen Blueberries
1/3 c Sugar
1 tbsp. Cornstarch plus 2 tsp.
1/4 tsp. Salt
1/4 tsp. Ground Cinnamon
2/3 c Water
1/4 c Medium Sherry
2 tsp. Lemon Juice
Sour cream Topping:
1 c Sour Cream
2 tbsp. Sugar
1 tsp. Vanilla

Directions:
Spread the blueberries in the crust. Mix the sugar, cornstarch, salt, and cinnamon in a 4 cup measuring cup. Stir in the water. Microwave uncovered on high stirring every minute until thickened and clear, 3 to 4 minutes. Stir in the sherry and lemon juice. Pour over the blueberries in the pie crust. Refrigerate at least 2 hours. Serve with the Sour Cream Topping:
For Sour Cream Topping:
Mix the sour cream, sugar, and vanilla.

Valentine's Day Hidden Hugs Cookies
Submitted by: Bonnie McGeorge, OH.

Ingredients:
1 pk. Hershey's Hugs Chocolates (8 oz)
1 c Butter or margarine, softened
1/2 c Powdered sugar
1 tsp. Vanilla extract
2 1/4 c All-purpose flour
1/4 tsp. Salt
3/4 c Toasted almonds, finely ground (see note)
Additional powdered sugar

Directions:
Heat oven to 400 degrees F. Remove wrappers from chocolate pieces. In large mixer bowl, beat butter, powdered sugar and vanilla until well blended. Stir together flour and salt; gradually add to butter mixture, beating until well blended. Add nuts; blend well. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls. Place on un-greased cookie sheet. Bake 10-12 minutes or until set. Cool slightly; roll in powdered sugar. Cool completely. Before serving, roll again in powdered sugar, if desired. Note: To toast almonds, heat oven to 350'F. Spread almonds in thin layer in shallow baking pan. Bake 8-10 minutes, stirring occasionally, until light golden brown; cool.

Coffee Meringue Valentine's Day Kisses
Submitted by: Paula Zappone, CT.

Ingredients:
3/4 c Sugar
3 tsp. Powdered instant coffee
4 Egg whites, room temperature
1 tsp. Vanilla extract
1/4 tsp. Cream of tartar

Directions:
Preheat oven to 250'F.Use nonstick cookie sheets. In a food processor with a metal blade, process the sugar and coffee powder until the texture of the sugar becomes very fine. In a large mixing bowl, beat the egg whites and vanilla extract with an electric mixer at medium speed, until very frothy. Add cream of tartar, and continue beating at medium speed until soft peaks form. Increase beater speed to high, and gradually beat in sugar-coffee mixture. Continue beating until soft peaks form and mixture has a glossy sheen. To pipe cookies from pastry bag: Fill pastry bag (or 1-gallon freezer bag), fitted with Number 6 plain round pastry tube, with meringue. Hold bag upright over prepared cookie sheets and squeeze out meringue, leaving pastry tip buried in meringue, until you have piped out a round about 1 1/2" in diameter. Lift up tip and stop squeezing. Leave 1" between cookies. Or, drop by tablespoonfuls onto prepared cookie sheet, leaving 2" between cookies. Bake for 1 hour without opening oven door. Turn off oven, and let meringues dry in oven 2-3 hours more without opening oven door. (After the first hour, it's okay to peek just once.) At this point you can leave them in the oven overnight. Remove the meringues from the cookie sheet with a spatula. Store in airtight container. Makes about 3 dozen.

Crème De Menthe Chocolate Squares (Valentine's Day)
Submitted by: hogwildcook, FL.

Ingredients:
Brownies:
1 c Sugar
1/2 c Butter
4 Eggs, beaten
1 c Flour
1/2 tsp. Salt
1 tsp. Vanilla
1 can (16 oz) chocolate syrup
Crème de Menthe Layer:
2 c Confectioners sugar
3 tbsp. Green crème de menthe
1/2 c Melted butter
Glaze:
6 oz Chocolate chips
6 tbsp. Butter

Directions:
Preheat oven to 350 degrees F. In a large bowl, cream sugar and butter. Add beaten eggs and blend well. Add flour and salt and mix well. Blend in vanilla and chocolate syrup. Pour batter into greased 9x13-inch pan. Bake at 350ø for 30 minutes. Cool in pan. While brownies are cooling, make mint layer by mixing together sugar, crème de menthe and butter. Spread over cooled brownies. To make glaze: Melt chocolate chips and butter together until smooth. Cool and spread thinly over mint layer. Chill until ready to serve. Cut into small squares. These brownies freeze well. To use: thaw at room temperature for two hours.

Valentine's Day Chocolate Chip Pudding Cookies
Submitted by: hogwildcook, FL.

Ingredients:
2 1/4 c All-purpose flour
1 tsp. Baking soda
1 c Butter; or margarine, softened
3/4 c Lt. brown sugar; firmly packed
1/4 c Sugar; granulated
1 pk. Instant pudding; 4 serving. Size*
1 tsp. Vanilla
2 Eggs
12 oz Chocolate chips
1 c Chopped nuts
*Suggestions: Butter Pecan, Butterscotch, Chocolate, Vanilla, etc.

Directions:
Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla in large mixer bowl; beat until smooth and creamy. Beat in the eggs. Gradually add flour mixture; then stir in chips and nuts (batter will be stiff.). Drop from teaspoon onto un-greased baking sheets, about 2 inches apart. Bake at 375 degrees F. for 8 to 10 minutes.

Valentine's Day Sugar Heart Cookies
Submitted by: Barbie Roberts, Va.

Ingredients:
3 1/2 c Sifted flour
2 1/2 tsp. Baking powder
1/2 tsp. Salt
1 1/2 Cubes sweet butter (6 oz)
2 tsp. Vanilla
1 1/2 c Granulated sugar
2 Eggs
1 tbsp. Milk
2 tbsp. Sour cream
grated rind of one lemon
Colored sugar for sprinkling

Directions:
Sift together flour, baking powder and salt. Cream together butter, sugar, sour cream, lemon peel and beat well. Add eggs, one at a time, and then add the milk.
Gradually, add the sifted dry ingredients, scraping the bowl with a rubber spatula as necessary. Beat only until thoroughly mixed. Separate dough in half. Wrap each batch with foil or plastic wrap and chill in refrigerator for 3 hours or longer (DO NOT place dough in the freezer). Preheat oven to 400 degrees F. Place one batch of dough on lightly floured pastry cloth. Turn dough to distribute flour on all sides and roll out to desired thickness. Cut out the cookies using a heart-shaped cookie cutter. Transfer cookies to un-greased cookie sheets. Sprinkle the tops of the cookies with colored sugar. Bake cookies about 8 to 10 minutes or until they're lightly browned. Transfer cookies to racks for cooling.

Lover's Day Fortune Cookies
Submitted by: Helen Booth, UK.

Ingredients:
Egg white
1/4 c Sugar
1 tbsp. Water
2 tbsp. Butter, melted
1/4 tsp. Vanilla
1/3 c Flour

Directions:
Preheat oven to 350 degrees F. Grease cookie sheets. Put egg white and sugar in small bowl. Add water, butter and vanilla and mix. Add flour and stir. Drop by teaspoonfuls onto cookie sheets. Swirl the batter around with a spoon back until cookies are spread very thin and are almost transparent. Bake 3-5 minutes, until lightly browned on edges. Remove quickly and work FAST. Place a fortune in the cookie and fold cookie in half, then in half again, to shape like a fortune cookie. Let cool. Work with 4-6 cookies at a time.

or 20-25 minutes. Cool slightly and remove from pan. Store in airtight containers. Serve on tray with strawberries.

Valentine's Day Sweet Potato Raisin Cookies
Submitted by: bigmamma, Ga.

Ingredients:
1 c Raisins
1/4 c Butter or margarine
1 c Sweet potatoes, cooked, mashed
1 Egg
1 tsp. Vanilla
2 c Flour, whole wheat
1/4 tsp. Allspice
1/2 tsp. Salt
1/2 tsp. Nutmeg
1/2 tsp. Baking soda
1 tsp. Cinnamon
1/4 c Walnuts, chopped
1/2 c Unprocessed bran flakes
Non stick vegetable cooking spray

Directions:
Preheat oven to 350 degrees F. Soak raisins in hot water to cover 5 minutes; drain. Cream butter, then add sweet potato, egg, vanilla; beat until creamy. Mix flour, allspice, salt, nutmeg, baking soda, baking powder and cinnamon. Add to creamed mixture and mix well. Add raisins, nuts and bran flakes. Drop onto cookie sheet sprayed with vegetable cooking spray. Bake 10 to 12 minutes.

Valentine's Day Sweetie Pies
Submitted by: Maryellen Tracy, Ct.

Ingredients:
2 oz Semisweet Chocolate Chips
1/2 c Softened Salted Butter
1 c White Sugar
2 large Eggs
2 tsp. Pure Vanilla Extract
1 1/2 c All-Purpose Flour
1/2 tsp. Baking Soda
6 oz Semisweet Chocolate Chips
3 oz White Chocolate Chips
1 1/2 oz Milk Chocolate Chips

Directions:
Preheat oven to 375 degrees F. Line cookie sheets with waxed paper. In a double boiler, melt the unsweetened chocolate and the first batch of chocolate chips. Stir frequently with wooden spoon or wire whisk until creamy and smooth. Pour melted chocolate into a large bowl. Add butter and beat with electric mixer at medium speed until thoroughly combined. Add the sugar, eggs and vanilla. Beat on medium speed until well blended. Scrape down sides of bowl. Add the flour, baking soda and the three types of chocolate chips. Mix at low speed just until combined. Chips should be distributed equally throughout the dough. Roll a heaping tablespoon of dough into a ball, about 1 1/2 inches in diameter. Place dough balls onto paper-lined pans, 2 inches apart. With the palm of your hand, flatten each ball to 1/2 inch thickness. Bake for 10-12 minutes. Transfer cookies with a spatula to a cool, flat surface

Happy Valentines Day!!

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