CRAB SPREAD

Prepare the day before your romantic evening so when you get home the appetizer is ready.

8 ounces fresh crabmeat, drained and flaked
2 tablespoons sliced green onions
1 (2-ounce) package cream cheese, softened
1-1/2 tablespoons mayonnaise or salad dressing
1/2 tablespoons lemon juice
1/4 teaspoon hot sauce
1/4 teaspoon Worcestershire sauce
1 pinch salt and white pepper to taste
1 green leaf lettuce for garnish
1 small bunch parsley for garnish
1 lime sliced for garnish
1 maraschino cherry for garnish

Press crabmeat between paper towels to absorb excess moisture. Combine crabmeat and green onions in a large bowl; set aside. Combine cream cheese and next 6 ingredients; add to crabmeat mixture, tossing to coat. Cover crabmeat mixture and chill 8 hours. To serve, mount crabmeat mixture on a small tray. Add green leaf, lime slice and cherry. Serve with assorted crackers.

Yield: 1+ cups




STRAWBERRY, SPINACH & ALMOND SALAD

Toasted almonds will add a nice touch and nutty flavor to this salad.

1/2 pound loose fresh spinach
1/2 pint fresh strawberries, halved
1 tablespoon slivered almonds, toasted
1 tablespoon sliced almonds, toasted
Poppy Seed Dressing

Remove stems from spinach; wash leaves thoroughly, and pat dry. Tear into bite-size pieces. Combine spinach, strawberries, and almonds in a large bowl; cover and chill. Just before serving, pour Poppy Seed Dressing over salad; toss gently.

Yield: 2 servings





BAKED BRIE IN A FRENCH BREAD WHEEL

This wonderful, melted Brie cheese with bread dough baked around it. Serve with fresh strawberries and apple on the side.


1 Pillsbury french loaf, pop and fresh bake

8 ounce wheel of Brie cheese
1/4 cup sliced almonds

Preheat oven to 350 F. Lightly grease a 9 inch pie pan. Place Brie on bake pan. Take french bread loaf and stretch out to double the length. Wrap brie with french bread around the sides. Bake in oven following the directions for french bread.

 

Half way through baking, sprinkle almonds evenly over the top. You need just enough time for almonds to toast. When done using a large spatula place on a large plate Then slice strawberries and arrange in a circle from outside of brie to the middle and place one on top.


Let cool for 5 minutes before serving.




BREAST OF CHICKEN FLAMBÉ WITH BRANDIED CHERRY SAUCE FOR TWO
This delicious and romantic meal should quickly warm your mood for the evening!


2 8­ounce chicken breasts with bone and skin
1 ounce melted butter
1 teaspoon paprika
1 ounce brandy
1 pinch salt and white pepper to taste

Bing Cherry sauce
1 8 ounce can black bing cherries
2 tablespoons Burgundy wine
2 tablespoon sugar
1Ž2 teaspoon cornstarch
1 pinch salt

Preparing Bing Cherry Sauce: Drain juice from cherries. Combine juice with wine, sugar, cornstarch, and salt; mix thoroughly. Bring mixture to a boil until sauce thickens. Add the drained cherries.

 

Season chicken breast with salt, white pepper, paprika, and brush with butter. Bake for 30 minutes at 325°F or until cooked and tender. Place chicken in a medium size ovenproof serving dish and cover with sauce. Have table set, candles lit, all accompaniments on table, and turn off lights when ready to flambé.


How to flambé: Pour 1/4 ounce of brandy over dish and place in middle of table. Using long wooden matches, ignite chicken breast. When flame goes out and liquor has burned off, you are ready to serve.


Yield: 2 servings




VEAL MARSALA
The veal is pounded out into thin medallions and coated with Parmesan cheese for flavor.

12 veal scallops, pounded out thin
1/4 cup Parmesan cheese, grated
1 ounce butter cut into small pieces
1/2 medium lemon, squeezed for juice
1/3 cup dry Marsala
1 teaspoon parsley, chopped
Equipment Needed
1 fire extinguisher
1 portable gourmet stove and fuel
2 long handled matches
1 large flambé pan
1 set of small bowls
5 serving forks and spoons
2 warm dinner plates

In the kitchen place veal medallions between two sheets of heavy plastic wrap and flatten to 1/4­inch thickness. Coat veal lightly with Parmesan cheese, remove veal and place on a plate.

Light the burner and adjust the control to moderate heat. Place the flambé pan on the burner and add butter. When butter melts, sauté veal medallions and brown lightly on both sides. Squeeze the lemon juice through a clean white napkin, over the veal. Add Marsala, ignite and cook for 1 minute, turning veal several times, mixing the sauce thoroughly. Arrange 4 veal medallions on each plate. Cover with sauce. Sprinkle with chopped parsley and serve.

Prearrange your favorite starch and vegetables on dinner table family style before putting on a show.
Yield: 2 servings



POACHED PEACHES IN CHAMPAGNE
Fresh peaches poached in champagne need to be tasted to be really appreciated.

2 large ripe peaches, preferably white
2 cups dry champagne
1/2 cup maple syrup
1/2 small vanilla bean
3 large strawberries
2 tablespoons powdered sugar
1/4 medium lemon, squeezed for juice
1 cup Romance Whipped Cream, see recipe
2 large mint leaves for garnish

Make a very light incision all around peach skins. Plunge the peaches briefly into boiling water, then into cold water, and peel. Place in a shallow pan and douse with champagne. Add the syrup and vanilla bean. Bring to a slow boil over low heat, and poach peaches at about 185°F, but do not allow to boil. If peaches are very ripe, they will be poached after 5 minutes.

Place peaches and syrup in a cool place, but do not refrigerate. Drain peaches, reserving the poaching liquid. Wash strawberries, remove any leaves, and purée in a blender or food processor. Place in a bowl and stir sugar into the purée. Stir romance whipped cream into the strawberry purée and add lemon juice.

Serve on round plates, or in glass dishes or small bowls. Line the bottom of the dishes with strawberry cream and arrange the cooled, but not chilled, peaches on top. Garnish each peach with a mint sprig. Serve the chilled poaching liquid separately in a sauce boat.

Yield: 2 servings



CHOCOLATE COVERED STRAWBERRIES 

Ingredients: 
8 oz semi sweet chocolate squares or 1 pkg semi sweet chocolate chips 
1 container of strawberries 
waxed paper  cookie sheet (or other tray) 
glass bowl 
rubber spatula 
microwave

Directions:

1. Wash strawberries (leave the stems on) and dry VERY well. If even a drop of water gets into the melted chocolate, it will not adhere to the strawberry's and you will have to throw it way -- you won't be able to coat anything with it.
2. Cover a cookie sheet with waxed paper
3. Put chocolate into a glass bowl.
4. Put in microwave on high for 30 seconds.
5. Remove from microwave and stir for a second or two with a rubber spatula
6. Repeat the above step one or two more times.
7. By the third time, you should see some of the chocolate beginning to melt (sort of like lumpy chocolate soup). Remove at this point, stir, and stir until the lumps are gone. It's better to let the warmth of the melted chocolate and the bowl melt the other chocolate rather than over microwaving it. If in doubt, err on the side of under microwaving (you can always pop it in again for another 10 seconds or so at the end if you just could not get the last few lumps to melt).
8. Dip the dry strawberries into the chocolate, swirling them around to coat well and then place on the waxed paper.
9. When you have coated all the strawberries, set aside for about 2 hours to let the chocolate harden



RASPBERRY TRUFFLE CREAM PIE

Prep Time: 30 min.

Ingredients:

    * 1-2/3 cups (10-oz. pkg.) HERSHEY'S Raspberry Chips
    * 1/3 cup milk
    * 2 cups miniature marshmallows or 20 large marshmallows
    * 3-1/2 cups (8 oz.) frozen non-dairy whipped topping, thawed
    * 1 packaged crumb crust (6 oz.)
    * Additional whipped topping (optional)

Instructions:

   1. Place raspberry chips and milk in large microwave-safe bowl.
   2. Microwave at HIGH (100%) 1 minute or until chips are melted and mixture is smooth when stirred.
   3. Add marshmallows; microwave at HIGH 1 minute; stir. If necessary, microwave at HIGH an additional 30 seconds at a time, stirring after each heating, just until marshmallows are melted when stirred.
   4. Spread 1/2 cup chip mixture over bottom of crust.
   5. Cool remaining mixture to room temperature; fold in whipped topping. Spoon into crust.
   6. Cover; refrigerate 4 to 6 hours or until firm.
   7. Garnish with whipped topping, if desired.
   8. Cover; refrigerate leftover pie.
   9. Makes 6 to 8 servings.



HEAVENLY HEART CAKE

Ingredients:

    * 3/4 cup HERSHEY'S Cocoa
    * 2/3 cup boiling water
    * 3/4 cup (1-1/2 sticks) butter or margarine, softened
    * 2 cups sugar
    * 1 teaspoon vanilla extract
    * 2 eggs
    * 2 cups cake flour or 1-3/4 cups all-purpose flour
    * 1-1/4 teaspoons baking soda
    * 1/4 teaspoon salt
    * 3/4 cup buttermilk or sour milk*
    * GLOSSY CHOCOLATE SOUR CREAM FROSTING (recipe follows)
    * CREAMY BUTTERCREAM FROSTING (recipe follows)

Instructions:

   1. Heat oven to 350°F.
   2. Grease and flour 2 heart-shaped pans or two 9-inch round baking pans.
   3. In small bowl, stir together cocoa and boiling water until smooth; set aside.
   4. In large bowl, beat butter, sugar and vanilla until fluffy; beat in eggs and cocoa mixture.
   5. Stir together flour, baking soda and salt; add alternately with buttermilk to butter mixture. Pour batter into prepared pans.
   6. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
   7. Frost with GLOSSY CHOCOLATE SOUR CREAM FROSTING.
   8. Pipe border around top edge and base of cake with CREAMY BUTTERCREAM FROSTING.
   9. Garnish as desired. 10 to 12 servings.

      To sour milk: Use 2 teaspoons white vinegar plus milk to equal 3/4 cup.

      GLOSSY CHOCOLATE SOUR CREAM FROSTING

          1-1/2 cups HERSHEY'S MINI CHIPS Semi-Sweet Chocolate
          2 cups powdered sugar
          3/4 cup dairy sour cream
          1 teaspoon vanilla extract
          Milk

  10. In medium microwave-safe bowl, place small chocolate chips.
  11. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
  12. Add powdered sugar, sour cream and vanilla; beat until smooth.
  13. Add milk, 1/2 teaspoon at a time, for a thinner consistency. About 2-1/2 cups frosting.

      CREAMY BUTTERCREAM FROSTING:
  14. In small bowl, combine 2 cups powdered sugar, 1/4 cup (1/2 stick) softened butter or margarine, 2 to 3 tablespoons milk and 1/2 teaspoon vanilla extract; beat until smooth and creamy. About 1 cup frosting.




EASY CHOCOLATE LOVER'S CHEESE PIE

Prep Time: 15 min.

Ingredients:

    * 3 packages (8 oz. each) cream cheese, softened
    * 3/4 cup sugar
    * 3 eggs
    * 1 teaspoon vanilla extract
    * 2 cups (12-oz. pkg.) HERSHEY'S MINI CHIPS Semi-Sweet Chocolate, divided
    * 1 extra serving-size packaged graham cracker crumb crust (9 oz.)
    * 2 tablespoons whipping cream

Instructions:

   1. Heat oven to 450°F.
   2. In large bowl, beat cream cheese and sugar with electric mixer until well blended.
   3. Add eggs and vanilla; beat well. Stir in 1-2/3 cups small chocolate chips; pour into crust.
   4. Bake 10 minutes. Without opening oven door, reduce temperature to 250°F; continue baking 30 minutes or just until set. Remove from oven to wire rack. Cool completely.
   5. Cover; refrigerate until thoroughly chilled.
   6. In small microwave-safe bowl, place remaining 1/3 cup chips and whipping cream. Microwave at HIGH (100%) 20 to 30 seconds or just until chips are melted and mixture is smooth when stirred.
   7. Cool slightly; spread over top of cheese pie.
   8. Refrigerate 15 minutes or until topping is set.
   9. Cover; refrigerate leftover cheese pie.
  10. Makes 10 servings.