STRAWBERRY VALENTINE CAKE

CAKE
2 1/4 cups cake flour (not self-rising)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 sticks (10 tbsp.) unsalted butter, softened
1 1/3 cups sugar
2 tsp. strawberrry or vanilla extract
2 large egg whites plus 2 whole eggs
1 1/4 cups buttermilk
STRAWBERRY MERINGUE BUTTERCREAM
1 (10-oz.) pkg. frozen halved strawberries in syrup, thawed
1 1/4 cups sugar
1/4 cup water
5 large egg whites, at room temperature
1/4 tsp. cream of tartar
2 sticks (1 cup) unsalted butter, softened
4 drops liquid red food color
FILLING
1 lb. container strawberries, hulled and diced
1/2 cup reduced-sugar strawberry preserves, scraped through a sieve
You will also need baking spray and a candy thermometer

1. Heat oven to 350ºF. Coat two 8x2-in round cake pans with baking spray. LIne bottoms with parchment or wax paper rounds; spray parchment.
2. Cake: In a medium bowl, whisk together flour, baking powder, baking soda and salt. In large bowl with mixer, beat butter, sugar and extract at medium speed until light and fluffy. Beat in egg whites and whole eggs until smooth. With mixer on low, alternately beat in flour mixture and buttermilk until incorporated. Continue to beat batter on medium speed for 3 minutes. Divide batter between prepared pans.
3. Bake for 38 to 40 minutes, until a wooden pick inserted in centers comes out clean. Cool cakes in pans on wire rack 10 minutes. Loosen edge of cakes and invert onto rack. Cool completely.
4. Buttercream: Purée strawberries and syrup in blender; scrape through a fine sieve into a small saucepan to remove seeds. Bring mixture to a boil. Reduce heat to low; simmer until reduced to 1/3 cup, about 8 minutes. Cool completely.
5. In saucepan, bring 1 cup of the sugar and the water to a boil over high heat, stirring to dissolve sugar. Boil, without stirring, until syrup reaches 240ºF on a candy thermometer, about 5 minutes.
6. In a large bowl, beat egg whites and cream of tartar with mixer on medium speed until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form. Gradually pour in boiling syrup in a thin stream. Increase mixer speed to high and beat until meringue is very thick and glossy, and completely cool, about 6 minutes.
7. Meanwhile, in a large bowl, combine butter, strawberry purée and food color, and vigorously beat with a rubber spatula until well combined and smooth. Fold in meringue, in two additions, until combined. Refrigerate buttercream 1 hour or until spreadable.
8. To assemble: Using a serrated knife, halve cake layers horizontally. Place 1 layer, cut-side up, on a serving plate; spread with 2/3 cup buttercream. Arrange 1/3 of the diced strawberries in a layer over buttercream. Spread 2 tbsp. jam on a cut side of second layer and place, jam-side down, over strawberries. Repeat with remaining cake layers. Cover cake with buttercream. Pipe buttercream “kisses” on top if desired.

DR. PEPPER RIBS

2 racks baby back ribs
1 large (2 liter) bottle of Dr. Pepper
1/4 cup salt
1 tbsp. chili powder
1/2 tbsp. canola oil or vegetable oil
1/2 onion, minced
1 clove garlic, minced
1/2 cup ketchup
2 tbsp. Worcestershire sauce
2 tbsp. cider vinegar
1/2 tsp. cayenne pepper

HOW TO MAKE IT

1. Place the ribs in a large baking dish. Pour in Dr. Pepper to cover them, reserving at least 1/2 cup for the sauce. Add the salt and soak the ribs in the fridge overnight (or at least 2 hours).
2. Heat the oven to 350ºF. Remove the ribs from the liquid, dry them, and rub with the chili powder. Place them on a baking dish, add 1 cup of water, and cover tightly with foil. Cook for 2 hours, until the meat nearly falls off the bone.
3. For the barbecue sauce, heat the oil in a saucepan over medium heat. Sauté the onion and garlic until they are soft and fragrant, and add the ketchup, Worcestershire, vinegar, cayenne, and 1/2 cup of Dr. Pepper. Simmer for 15 to 20 minutes, or until the sauce thickens.
4. Fire up the grill, and brush the ribs with sauce. When the grill is hot, cook them bone side down on a cooler part for 10 to 15 minutes. Flip them and cook until lightly charred and smoky. Remove and brush on more sauce.

BAKED HADDOCK AU GRATIN

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2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1 cup milk
1/2 cup grated sharp cheese
2 tsp. lemon juice
1 lb. haddock fillets
Bread crumbs

Melt butter in saucepan. Add flour and salt, stir until blended. Slowly add milk and bring to boil, stirring constantly. Remove from heat. Blend in cheese and lemon juice. Arrange haddock in greased shallow baking dish. Pour cheese sauce over top. Sprinkle with bread crumbs. Bake at 350 degrees for 30 minutes. Can do ahead.

SALMON FILLET WITH MANGO CILANTRO SALSA

Salmon Fillet with Mango Cilantro Salsa:
4 6-ounce portions salmon fillet
Mango Cilantro Salsa:
1 ripe mango, peeled and ½-inch diced
¼ cup chopped scallion, green part only
¼ cup diced red bell pepper
1 tbsp. fi nely diced fresh jalapeno
1 tbsp. chopped fresh cilantro
1 small clove garlic, minced
1 tbsp. freshly squeezed lime juice
¼ tsp. salt
½ tsp. extra-virgin olive oil

Bake salmon fillet at 400ºF for 15 to 20 minutes, depending on the thickness of the salmon. For Mango Cilantro Salsa, lightly toss all ingredients in bowl. Chill in refrigerator for at least 1 hour for flavors to meld. Serve salsa as an accompaniment to salmon. Mango Cilantro Salsa also goes nicely with grilled meat or chicken.
Yield: 4 servings

MEXICAN BROWNIES

1 box (1 lb. 6.5 oz.) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
1 tbsp. ground cinnamon
water, vegetable oil and eggs called for on brownie mix box
1 cup semisweet chocolate chips (6 oz.)
1/2 cup butter or margarine
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar
1 cup chopped pecans, toasted

1. Heat oven to 350ºF. Spray bottom only of 13x9-inch pan with cooking spray.
2. In medium bowl, stir together dry brownie mix and cinnamon. Add pouch of chocolate syrup, water, oil and eggs; stir until well blended. Stir in chocolate chips. Spread in pan.
3. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 2 hours.
4. In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low; boil and stir 2 minutes. Stir in milk. Heat to boiling. Remove from heat; cool to lukewarm, about 30 minutes.
5. Gradually beat powdered sugar into brown sugar mixture with wire whisk until blended, then beat until smooth. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time. Spread frosting over brownies; sprinkle with pecans. For brownies, cut into 5 rows by 4 rows. Store tightly covered.

CHEESE STUFFED PORK ROAST

Printed from COOKS.COM
3 lb pork roast
Stuffing Mixture:
4 oz. cream cheese, softened
1/2 cup shredded sharp cheddar
3 green onions, chopped
4 slices sun dried tomatoes, chopped
1/2 green bell pepper, chopped
1 tsp. minced fresh garlic
1 tsp. sweet dried basil
2 tsp. parsley
pinch of cayenne pepper
chipotle hot sauce to taste
Other:
1/3 cup chicken broth or stock
1/3 cup dry white wine
3 tbsp. dried chives
2 tsp. sweet basil
salt and pepper to taste

1. Combine stuffing ingredients in food processor and pulse just until blended. Refrigerate for about 1 hour.
2. Slice open the roast so it lays out flat.
3. Generously spread the stuffing mixture on the inside of the pork roast. Roll up the roast and tie ends securely.
4. Preheat oven to 350ºF. In a casserole dish add the chicken broth and white wine. Place the roast in the casserole dish. Season the top of the roast with dried chives, sweet basil and salt and pepper.
5. Bake roast for approximately 1-1/2 hrs. or until pork roast is done and no longer pink, basting occasionally with the broth/wine mixture. (Note: some of the stuffing will cook out into the broth/wine sauce which only adds to the flavouring.)
6. To serve: slice pork roast and serve with any remaining pan juices including any stuffing which may have cooked out of the roast.

MOM’S CHEESE/POTATO DISH

6 medium potatoes
1/4 cup butter
1 can cream of chicken
1 pt. sour cream
1/3 cup chopped green onions or flakes
1 1/2 cup grated cheddar
Topping:
2 tbsp. butter

Crush corn flakes.
Cook potatoes 10-15 minutes with jackets. Cool, peel and grate. Heat butter with soup and add onions and cheese. When melted, blend in sour cream. Add to potatoes and stir well. Bake at 350 degrees for 1 hour, 2 1/2 quart dish.

TUSCAN CHICKEN & BEAN STEW

1/4 cup all-purpose flour
1/4 tsp. each salt and pepper
1 pkg. (about 2 lb.) chicken thighs, skins removed
2 tsp. oil
1 medium onion, diced
2 carrots, cut into 1/2-in. chunks
2 garlic cloves, finely chopped
1 can (14.5 oz.) diced tomatoes, drained
1 can (14.5 oz.) reduced-sodium chicken broth
1 can (19 oz.) cannellini beans, rinsed and drained

1. Heat oven to 350ºF. In a bowl, combine flour with salt and pepper. Coat chicken in flour mixture. Heat oil in Dutch oven. Add chicken and brown. Remove chicken to a plate.
2. Stir onion and carrots into Dutch oven with drippings. Cook, stirring 4 minutes or until onions soften. Add garlic and cook 1 minute. Stir in diced tomatoes. Top with chicken. Pour broth over chicken. Bring liquid to a boil. Cover and cook in oven 20 minutes.
3. Mash some of the beans and stir into Dutch oven. Cover and cook for another 10 minutes, or until chicken is done.

BEEF PAPRIKA

Printed from COOKS.COM
chuck steak
meat tenderizer
1/4 cup oil
1 cup sliced onion
1 clove minced garlic
2 tbsp. Worcestershire sauce
1 tsp. salt
dash or red pepper
1/2 tsp. dry mustard
2 tbsp. brown sugar
1 cup ketchup
1 tbsp. paprika
1 1/2 cup water

Cut cup chuck steak (lay in refrigerator in unseasoned meat tenderizer). Brown meat in oil. Fry onion and garlic on low. Add brown sugar, Worcestershire sauce, salt, red pepper, mustard, ketchup, paprika and water. Let all simmer 2 hours. Add cornstarch at end to thicken. Serve with buttered noodles.

HOT FUDGE PUDDING CAKE

1 cup all purpose flour
3/4 cup sugar
2 tbsp. cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
2 tbsp. shortening, melted*
1 cup fi nely chopped nuts (optional)
1 cup brown sugar, packed
1/4 cup cocoa
1 3/4 cups hot water

1. Preheat oven to 350ºF.
2. In a mixing bowl, measure flour, sugar, 2 tbsp. cocoa, baking powder and salt. Blend in milk and shortening; stir in nuts.
3. Pour into an ungreased 9x9x2-inch square baking pan.
4. Stir together brown sugar and 1/4 cup cocoa; sprinkle over batter. Pour hot water over the batter. Do not stir!
5. Bake for 30-40 minutes or until a toothpick inserted in center of cake (not the pudding) comes out clean.
6. While the cake is still very warm from the oven, spoon cake and pudding into dessert cups or serving bowls. Top with Cool Whip, whipped cream flavored with rum or vanilla ice cream, or garnished with chocolate curls, if desired, or serve as is.

* If using salted butter, decrease salt by half.

BAKED FISH ITALIAN STYLE

2 tbsp. extra virgin olive oil
2 tbsp. butter
1/2 lb. mushrooms, sliced (or 1 cup canned)
2 cloves garlic, finely minced
2 tbsp. sliced green onions
2 tbsp. minced fresh parsley
salt and pepper, to taste
4 trout (or other fish fillet)
4 tbsp. fine dry Italian style bread crumbs
lemon wedges

1. Oil or spray a shallow baking dish with olive oil non-stick spray. Add sliced mushrooms, onions, 1 tablespoon of parsley and garlic. Arrange fish in dish. Season lightly with salt and pepper; brush with olive oil and dot with a tablespoon of butter.
2. Melt remaining butter and toss with bread crumbs. Sprinkle over fish.
3. Bake at 375ºF for 20-25 minutes, or until fish is tender, opaque and flaky and crumbs are lightly golden. Sprinkle with remaining parsley.
4. Sprinkle with parsley and garnish with lemon wedges. Makes about 4 servings

BAKED RICE PUDDING
Printed from COOKS.COM

4 eggs, beaten
3 cups milk
1/3 cup sugar
1/4 tsp. salt
2 tsp. vanilla extract
2 tsp. grated lemon rind
2 cups cooked rice
1/2 cup seedless raisins (more, if you wish)
Whipped cream topping (optional)

Combine all ingredients (except whipped cream topping) and pour into a 2 1/2 quart baking dish. Set dish in a pan of hot water. Bake in 300 degree oven for about 1 hour. After first 30 minutes, insert spoon at edge of pudding and stir from bottom. Continue baking until knife inserted near center of pudding comes out clean. Serve hot, warm or cold.
Serves about 6 to 8.

LIGHTLY BATTERED FISH with SAGE BUTTER SAUCE

Fish:
2-4 fish fillets, tilapia recommended
2-4 toasted slices of bread
1/2 cup flour
2-3 eggs
1/2 tsp. freshly ground pepper
1/2 tsp. salt
1/2 tsp. dried sage
1/2 tsp. dried rosemary
1/4 cup olive oil
Sage Butter Sauce:
1/2 stick butter
1 tsp. olive oil
1 pinch salt
1 pinch dried rosemary
4-6 leaves sage
1 tsp. garlic

1. To prepare the fish, first toast your bread until it is crispy golden brown all the way through. Then, place your bread in the food processor. Add the pepper, salt, dried sage, dried rosemary, and olive oil. Turn on the food processor and process long enough to make breadcrumbs.
2. Next, crack eggs into a small bowl, then add the flour. Now, drench fish fillets for 4-5 seconds in the eggs, then drop them into the breadcrumbs.
3. Make sure to coat the fish with breadcrumbs, but don’t overcoat it.
4. After all this is done, set a frying pan to use, drizzle a little olive on to it, and cook the fish.
5. To prepare the sauce: While fish is cooking, put butter and olive oil into another frying pan. When the butter is half-way through melting, add the sage, rosemary, salt, and garlic. When the butter is fully melted and crackling, let it sit there to really get the flavor into the sauce. This should take about a minute to stand.
6. Then, when done, drizzle this sauce over the fish.

CHICKEN BROCCOLI CASSEROLE

2 pkg. frozen broccoli (cook according to package directions)
10 oz. cream cheese
2 cups milk
1/2 cup sour cream
dash garlic and onion powder
4-6 chicken breasts
1/2 cup Parmesan cheese

1. Boil chicken until tender using the usual seasonings (sage, thyme, garlic, bay leaf, onion, celery, etc.).
2. A 4-5 lb. whole chicken can be substituted for the chicken breast, if desired.
3. When chicken has become tender, remove skin and bones. Cut into bit-sized pieces. Set aside. Line a 3 qt. casserole dish with butter. Chop broccoli and layer on the bottom of casserole dish.
4. Pour 1 cup sauce over the broccoli; add the chicken.
5. Pour remaining sauce over casserole and sprinkle Parmesan cheese over top. Bake at 350ºF for 25-30 minutes or until bubbly.
6. Let stand 5-10 minutes before serving.