Valentine's preparations started last Friday
when I baked and frosted and mailed
cookies for the Grands
It's a tradition -- holiday cookies from Nana
And today, I had friends over for my annual Valentine Luncheon
It was a special luncheon and so Grandmother's china, Jim's grandmother's cutlery, red tulips in a Waterford vase and damask cloth and napkins (the napkins in silver rings)
(All recipes from House Specialties of Top of the Cellar Tea Room)
Linderhof Cream of Tomato Soup
(the only recipe not from the book)
Sunflower chicken and Artichoke Heart Rice Salad
Chocolate Chess Pie with Grand Marnier flavored whipped cream and orange zest
After everyone is gone but before I've cleaned up.
It looks like a good time was had by all!
And tonight, for MY Valentine,
I made a special dinner
A 2 inch thick ribeye (from The Butcher Block)
and baked potato with all the trimmings . . .
The final two pieces of chocolate chess pie will be our dessert!
It was a great Valentine's
Full of food and friends
1 large can Pillsbury biscuits
2 T. butter
1/4 c. vegetable oil
1 c. Parmesan cheese
1 T. dried Parsley
Melt butter and mix with vegetable oil. Mix cheese and parsley. Cut each biscuit into 4 pieces, dip in butter/oil mixture and then roll in cheese /parsley mixture and place on baking sheet. Continue until all biscuits have been coated in cheese /parsley mixture. Bake according to directions on biscuit package.
8 boneless, skinless chicken breezed
1 cup sour cream*
1 t. celery salt
1 t. paprika
1/2 t. garlic salt
1/2 t. pepper
1 T. Worchestshire sauce
1/4 c. dry white wine
1 stack saltine crackers
4 T. butter
Mix sour cream and all seasonings well. Add wine and mix again. Add chicken breasts, place in covered bowl and refrigerate overnight. Preheat oven to 325. Melt butter and mix with cracker crumbs. Roll chicken breasts (still covered with marinade) in cracker crumbs and placed in a greased casserole. Cover with foil and bake at 325 for 40 minutes. Remove foil and bake for 20 more minutes allowing cracker crumbs to crisp.
*Note: I didn't have enough plain sour cream so used French onion dip. I think next time I will only use the French onion dip.
ARTICHOKE HEART RICE SALAD
1 box rice pilaf
1/2 c. chopped bell pepper
6 green onions, chopped, including tops
1 c. chopped green olives
7 oz. jar marinated artichoke hearts
1/2 c. mayonnaise
1/2 t. curry powder
Cook rice according to instructions and cool. Add bell pepper, onions, and olives. Drain artichoke hearts, reserving juice. Chop artichoke hearts and add to rice. Mix mayonnaise, juice from artichoke hearts, and curry powder. Add to rice and mix well. Refrigerate at least 8 hours and serve cold.