Happy Valentine’s Day!

This is one of my favorite holidays; it is also my husband’s and my wedding anniversary. We wonder many times, where does time go? Then we reminisce about what has taken place in our lives since that wedding so many years ago. Personally, it is a memorable day for myself and my husband each year since it is both our anniversary and Valentine’s Day.

Over the years, Valentine’s Day has become very commercialized with all the beautiful flowers, bright red Valentine cards and delicious chocolates sold in the stores.

But it doesn’t have to be about all of these things. Some couples might want to have a special meal together at home, go to a movie or walk if it isn’t too snowy or cold. Perhaps helping a neighbor who is alone or inviting them for a meal. Even doing something for yourself on Valentine’s Day can be made special with a little effort.

A quote I read once said, vValentine’s Day isn’t just for couples — it’s for all the people you love.” In any case, I hope that you all have a very Happy Valentine’s Day!

Strawberry Cake

Ingredients

1 package yellow or white cake mix

1 3-ounce package strawberry gelatin (not light version)

3/4 cup vegetable oil

1 cup chopped nuts

4 eggs

2 tablespoons flour

1 10-ounce package frozen strawberries (thawed) or 1 pint fresh sliced strawberries mixed with 1/2 cup sugar

Instructions

Preheat oven to 350 degrees and grease a 10-inch bundt pan. In a large mixing bowl, combine cake mix, strawberry gelatin, vegetable oil, nutmeats, eggs, flour and strawberries. Beat with an electric mixer at medium speed for 3 minutes or until well blended. Pour batter into the bundt pan and bake for 55 to 65 minutes or until a *cake tester poked in the center comes out clean. Cool for 10 minutes on a rack. Serve with whipped cream.

*Testing if a cake is finished can be done with a cake tester if you happen to have one, as this recipe lists. Otherwise, to know if the cake is done, gently press the center top of the cake with your fingers. It is ready, if the cake feels firm, springs back and does not leave an indentation. Also the cake should pull away slightly from the edges of the pan.

Cherry Cheesecake

Ingredients

1 1/4 cup graham cracker crumbs

1/4 cup sugar

1/3 cup oleo, melted

Instructions

Combine and press into a 9-inch pie plate or square pan. Bake at 350 degrees

for 10 minutes; then chill in the refrigerator.

Filling Ingredients

8 ounces cream cheese, warmed to room temperature

1 can sweetened condensed milk

1 teaspoon vanilla

1/3 cup lemon juice

1 can cherry pie filling

Instructions

Beat cream cheese and slowly add the sweetened condensed milk. Mix well and add vanilla and lemon juice. Layer this over the graham cracker crust. Chill. Spread the pie filling over the top and put in the refrigerator to cool and set. Store in the refrigerator after serving.

Chicken Tetrazzini

This might be a great dish for your Valentine’s Day supper. A special salad and Hawaiian dinner rolls, which are in most grocery stores, would be great with this dish.

Ingredients

16 ounces linguine, cooked

1/2 cup butter, softened

4 chicken breasts, cooked and diced

2 cans cream of chicken soup

2 cups sour cream

1/2 cup chicken broth

2-3 tablespoons parmesan cheese

2 cups shredded mozzarella cheese

Instructions

Preheat oven to 350 degrees. Cook noodles according to package instructions; set aside. In a medium bowl, combine the butter, cooked chicken, soup, sour cream, and chicken broth. Mix well, then add in the cooked noodles. Spray a 9-by-13-inch pan and pour the noodle mixture in. Sprinkle cheese on top and bake for 40 to 45 minutes.

Cookies and Cream Salad

This is a sweet salad, but it can be made with the light version of pudding and whipped topping. Our grandchildren like this recipe. It was served in a deli where my granddaughter worked a few years ago. It was her favorite salad there and one I plan to make next time we get together.

Ingredients

2 small packages instant vanilla pudding

2 cups milk

1 16-ounce container whipped topping

2 15-ounce cans mandarin oranges, drained

1 package fudge striped cookies, broken

Instructions

Mix well the instant vanilla pudding and the 2 cups of milk. Fold in the whipped topping and mandarin oranges. Pour into a 9-by-9-inch pan. Refrigerate; just before serving add the crumbled cookies to the top of the salad. Enjoy!

Loretta’s Tips

1. If you add a little milk to the water in which cauliflower is cooking, the cauliflower will remain white. Another option is to add a bit of lemon juice to the cooking water; this will also help the cauliflower keep its snowy white color.

2. Instant potatoes instead of flour can be used to thicken soups, stews, and gravies without causing lumps.

Loretta Krahling is a columnist with over 39 years of newspaper experience. If you have a favorite recipe you would like to share or if you have any questions, email them to Loretta at krahling93@gmail.com.