Valentine's Day is just around the corner..
This menu is so simple..Creamed chicken with a puffed pasty top, orange relish, and mixed green salad. All followed by Red Velvet Cake. MMmmm
|The pink and red roses, seeded eucalyptus, and ming really add importance.|
|RedVelvet cake, perfect for Valentine's dessert, accompanied by dark choc molded hearts|
Here is our lunch menu and a few recipes:
Creamed Chicken over puffed pastry:6T melted butter or margerine
1/8 t pepper
cook overlow heat until bubbling, remove from heat and stir in
11/2 c cooked chicken broth
bring to a boil, then stir in gently:
1/2 c frozen carrots & peas rinsed1c cut up chicken breast
Serve over puff pastry add pastry top.
Cranberry OrangeRelish:1 bag fresh cranberries,washed
1unpeeled orange,cut into small pieces
3/4 c sugar
Pulse in food processor until fine chop, not pureed
Chill over night
Red Velvet Cake:2Cups sugar
1/2 lb butter
2Tablesp cocoa powder
2oz red food vegetable coloring
1/2 tsp baking soda
1 8oz cream cheese brick
1 stick butter
1 pound box confectioners sugar
1 cup chopped pecans
Preheat oven 350 degrees.
Cream sugar and butter, beat until fluffy. Add eggs one at a time. Mix cocoa and food coloring together, add to sugar, mix well. Add flour mixture to creamed mixture, alternate with buttermilk. |Blend in vanilla.In a small bowl combine the baking soda and vinegar, then add to mix. Pour batter into three (8inch) round greased and floured pans. Bake 20-25 minutes or until toothpick inserted into center comes out clean. Cool completely before frosting.
Blend cream cheese and butter. Add sugar and blend. Add nuts(optional). spread between layers , top, and sides.
Field Greens and Raspberry Vinaigrette:Whatever is in season or available, just make it colorful
Linking with some of my faves: