****VALENTINE'S DAY****
Here are my recipes for Valentine's Day. These recipes were taken
from one of a series of six called, COOKING IN THE NUDE--for Playful
Gourmets the Fun and Lusty Approach to Gourmet Dining for Two!!!! 
Each book is Cooking in the nude, but other side names like FOR RED 
HOT LOVERS, Hot and Spicy Au Fares For Those Who Dare; For Men 
Only, Ribald Recipes for Gallant Gourmets and the Pleasure of Their Ladies, 
and several others including a Newlyweds volume. I think you will enjoy 
the recipes I've picked.
aluskin@clark.net

LETTUCE BE LOVERS
Any amount of lettuce desired         1/2 avocado
1/4 cup sour cream                    3 tablespoons whipping cream
1/2 teaspoon garlic, minced           1 tablespoon plain yogurt
1 tablespoon red wine vinegar         1/2 teaspoon salt
1-2 dashes Tabasco Sauce
Combine all ingredients in blender, except the lettuce. Use as dressing
for lettuce.

EXOTIC EROTIC CHICKEN
STEP 1
2 tablespoons butter                   1/2 cup flour
1 teaspoon paprika                     1/8 teaspoon each, cayenne, ginger,
                                                          nutmeg
1/4 teaspoon each, basil
chervil, pepper                        1 teaspoon salt
4-6 chicken breasts, skin removed
Pre heat oven to 325F. In a large frying pan, over medium flame, melt
butter. Put flour, spices and herbs in plastic bag and shake. Add
chicken, one piece at a time, shaking to coat. Add chicken to pan
and brown on all sides. Drain chicken on paper towels, then place in
a baking dish.
STEP 2
1 large clove garlic, minced            5 mushrooms, sliced
3/4 cup chicken stock                   1 tablespoon Worcestershire sauce
1/4 cup dry sherry                      4 artichoke hearts, quartered
1 cup sour cream                        1/4 cup slivered almonds
2 teaspoon parsley, minced
Add garlic to pan: saute 2 minutes. Pour off excess butter. Add stock,
Worcestershire sauce, sherry and artichokes. Heat through and pour
over
chicken. Bake, uncovered, for 1 hour. Remove chicken to warmed au
gratin
dish. Stir sour cream into sauce and ladle over the chicken. Garnish
with
almonds and parsley. Serve with warm rice.

GOING ALL THE WAY
1/2 cup chopped leeks                    3 tablespoons butter
1 cup thinly sliced celery               6 oz. snow peas
1/2 cup water chestnuts                  6-8 sliced mushrooms
Salt and pepper to taste
Saute leeks in butter over medium flame, until limp. Add celery,
snow peas and water chestnuts; saute 3-4 minutes. Add mushrooms
and saute 2 minutes and season to taste.

****FOR THE SWEET TOOTH****
KAHLUA KISSES
Makes about 30
3/4 teaspoon instant coffee powder
1/3 cup water
1 cup plus 2 tablespoons sugar
1/4 cup Kahlua
3 egg whites, room temperature
1/4 teaspoon cream of tartar
Dash salt
In 2-quart saucepan, dissolve coffee in water. Add 1 cup sugar; 
stir over low heat until dissolved. Stir in Kahlua. Brush down
sides of pan often with brush dipped in water. Bring mixture
to boil over medium heat. Boil until candy thermometer registers
240F, about 15 minutes, adjusting heat if necessary, to prevent
boiling over. Mixture will be very thick.
Remove from heat. Beat egg whites with cream of tartar and salt on
high speed to soft peaks. Add 2 tablespoons sugar and beat to stiff
peaks. Working in 2 to 3 portions, beat in hot Kahlua syrup, beating
after each addition to thoroughly incorporate. Continue beating after
each addition to thoroughly incorporate.
Continue to beat at high speed 4 to 5 minutes until meringue is very
thick, firm and cooled to lukewarm. 
Using a pastry bag fitted with large star tip, pipe meringue into 
kisses about 1 12/-inches wide at base and 1 1/2-inches high onto
baking sheet lined with foil, shiny side down. Set on center rack
of oven at 200F for 4 hours. Without opening door, turn heat off
and let kisses dry in oven about 2 more hours until crisp. Remove
from oven and as soon as kisses are completely cool, transfer to
airtight container.
FROM KAHLUA:A GUIDE TO FOOD AND ENTERTAINING

CHOCOLATE-DIPPED HEART COOKIES
For those on the go.
Makes 4 to 5 dozen cookies
1 (20 oz.) pkg. Pillsbury Refrigerated Sugar Cookies, well chilled
1/2 cup semi-sweet chocolate chips
1 tablespoon shortening
Heat oven to 350F. Remove half of cookie dough from wrapper;
refrigerate
remaining dough until needed.
Sprinkle about 1/4 cup flour onto work surface. Coat sides of half roll
of dough with flour. Roll out to 1/8-inch thickness using additional
flour as needed to prevent sticking.
Cut with floured 3-inch heart shaped cookie cutter. Gently brush
excess
flour from dough hearts; using spatula, place hearts 2 inches apart 
on ungreased cookie sheets.
Bake at 350F for 7 to 9 minutes or until light golden brown. Cool 1
minute; remove from cookie sheet and cool completely.
In small saucepan over low heat, melt chocolate chips and shortening,
stirring occasionally until smooth. Remove from heat. Dip half of
each cookie into melted chocolate; allow excess coating to drip off.
Place cookies on waxed paper-lined cookie sheet. Refrigerated until
set. 
FROM PILLSBURY

HONEY-NUT CHESS BARS
Makes about 3 dozen bars
CRUST
1 1/4 cups all-purpose flour
1/3 cup granulated sugar
1/2 cup butter, softened
1/4 cup chopped pecans
FILLING
1 cup firmly packed brown sugar
1/2 cup chopped pecans
1/2 cup butter, melted
2 eggs
2 tablespoons honey
Heat oven to 350F. For crust, in small mixer bowl, combine flour,
sugar and butter. Beat at low speed, scraping bowl often, until 
mixture is crumbly, 1 to 2 minutes. Stir in nuts. Press on bottom
of ungreased 9-inch square baking pan. Bake for 15 to 20 minutes
or until edges are lightly browned.
For filling, in same mixer bowl, combine all filling ingredients.
Beat at low speed, scraping bowl often, until well mixed, 1 to 2
minutes. Pour over hot crust. Continue baking for 25 to 30 minutes
or until done by toothpick test. Cool.
FROM LAND O LAKES

BLACK CHERRY YOGURT CREAM DIP
Makes 1 1/3 cups
1 (8 oz.) container black cherry yogurt
1 (3 oz.) pkg. cream cheese, softened
1 tablespoon powdered sugar
1/4 teaspoon vanilla
In food processor bowl with metal blade or blender container,
combine all ingredients; process 1 to 2 minutes or until
smooth. Pour into small serving bowl; refrigerate 2 hours
or until slightly thickened. Serve with fresh fruit dippers.
FROM PILLSBURY



****MISCELLANEOUS RECIPES****
The following recipes are the creations of Dot Weiss.

FLORIDIAN HEALTH SALAD
1/2 head of cabbage, sliced then chopped
1 kirby cucumber, peeled and chopped
2 organic carrots
1/4 cup onion, chopped
Place in bowl and set aside.

FLORIDIAN HEALTH SALAD DRESSING
2 cloves of garlic, minced
1 tablespoon chopped dill
1 key lime, juiced
1/4 cup olive oil
1/2 cup rice vinegar
1 tablespoon honey or rice syrup
Combine all the ingredients and blend with whisk. Pour over chopped
vegetables and mix well.

TOMATO HERB SAUCE
3 large tomatoes, blanched, then peeled and chopped
1 tablespoon fresh basil
1 tablespoon fresh parsley
4 cloves fresh garlic
1 can tomato paste
1 tablespoon honey or rice syrup
1/2 onion, minced
Salt and pepper to taste
Place the tomatoes, 1/2 of the garlic, parsley, basil and tomato
paste in a blender container and puree. Meanwhile in a saucepan,
saute the onion and remaining garlic in a little olive oil until
transparent. Add the tomato mixture and honey. Cook until the 
sauce is a rich red color. Season with salt and pepper.
Serve over hot pasta.




WATKINS STRAWBERRY CHARLOTTE
Makes 10 servings
2 pkg. unflavored gelatin
1/2 cup cold water
1 cup white sugar
1 1/2 cup boiling water
1/4 cup WATKINS Strawberry Punch Concentrate
1 quart Vanilla ice cream
12 lady fingers, split
Sweetened whipped topping flavored with WATKINS White Vanilla
Flavor
Strawberries for garnish
In a large bowl, sprinkle the 2 envelopes of gelatin over cold water
to soften. Add sugar and boiling water and stir until gelatin is
dissolved; stir in punch concentrate. Add the ice cream by spoonfuls,
stirring until completely melted. Chill until mixture begins to
thicken.
Meanwhile, trim off about 1 inch of the ladyfingers and place cut 
side down around side of a 9-inch springform pan. Spoon gelatin
mixture into pan. Chill until firm, about 3 hours. Remove side of
pan. Garnish, as desired, with whipped topping and fresh
strawberries.

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mail your address to Diana Eichman, PO BOX 9748, Ft. Lauderdale,
FLA
33310 or e-mail at Delphi (DIANAE), AOL (DEICHMAN),CIS
(73200.7645),
or GEnie (D.EICHMAN).