Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Tuesday, February 14, 2017

Valentine's Day 2017

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)

The menu:
(All recipes from House Specialties of Top of the Cellar Tea Room)

Parmesan Bites

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

The Recipes:


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.


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.

1 comment:

Beth said...

Your food looks good as always, Martha. Because of your inspiration I bought all 10 of Ina's cookbooks. I recently made her guacamole and it was SO delicious! My go to cookbook for pies is Ms. American Pie: Buttery Good Pie Recipes and Bold Tales from the American Gothic House. I've made close to 30 of her pies, including chocolate chess (and plain old chess too). Have a wonderful day! Hope it is warm in Kansas!