Valentine’s Day
I think we should take a minute to celebrate the special ones we care about. You know the ones I mean, not always the one to think of cut flowers and chocolates, the ones that change a diaper without being asked or begged to, unload the dishwasher just because it needs it, maybe he bought you a new air freshner for your car because he thought you would like the smell of the new one. Sometimes it is a secret smile meant just for you or a light touch on your hand while shopping, these men are of great value and sometimes we tend to take it for granted. For those men, we don’t usually have flowers delivered to work (altho’ I have done that, too) or buy them chocolates unless we want them for ourselves. Perhaps we can do something special with supper or a late night snack. I’m sharing a couple of recipes that I’ve found and my whole family likes. I think you will, too. Have a wonderful Valentine’s Day and don’t just celebrate our families on February 14. Enjoy them every day. One day we will look around and they will be spread all over the countryside——mine already are.
1 (11 ounce) can refrigerated soft breadsticks
2 tablespoons Grated Parmesan Cheese
1/2 teaspoon dried thyme leaves, crushed
Bake at 350 degrees F for 15 to 18 minutes or until lightly browned.
Linguine with Scampi
1 (12 ounce) package linguini pasta
3/4 cup butter
1 pound shrimp, peeled and deveined
4 cloves garlic, minced
2 tablespoons lemon juice
3 tablespoons chopped fresh parsley
salt and pepper to taste
Directions: Preheat oven to 400 degrees F (200 degrees C). Place the butter or margarine in 9×13 inch glass baking dish, and place in oven until butter melts.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and transfer to a large serving bowl.
Stir the shrimp, garlic, and lemon juice into the melted butter. Return dish to oven. Bake for 3 minutes. Remove from the oven, and mix in parsley; continue baking until shrimp are opaque, about 2 minutes longer. Season with salt and pepper.
Spoon the shrimp and butter sauce over the linguini, and toss to coat the pasta. Serve immediately.
1 (8 ounce) package cream cheese
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 (16 ounce) can cherry pie filling
Directions: In an electric mixer, beat the cream cheese and the powdered sugar until combined. Add vanilla and beat 2 minutes. Gently fold in whipped topping.
Transfer mixture into the pie crust. Top the filling with the cherries. Refrigerate for at least one hour before serving.
I’ll be looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730
Talk to you more next week! Susie Q.
