It’s our wish that you have a very sweet and special Valentine’s Day! If your local to North Carolina, this one should be an easy one to remember… The year Cupid froze! Hope you didn’t get stuck without something sweet for your sweetheart. If you did, show them the extra attention they really wanted more of anyway!
Do you have plans to cook them a special dinner tonight?
Try these recipes below and you’re sure to win their heart!
Fabulous Beef Roast by Nancy Hucks
1 boneless chuck roast (3-4 lbs)
1 stick butter
1 medium onion chopped
1/4 cup Crisco
1pkg Knorr Au Jus
1 pkg Knorr Brown Gravy
2 cups water
1 can mushroom soup
salt and pepper to taste
Melt butter and Crisco in large skillet, add onion and roast and brown on both
sides. Mix gravies with water and soup in a separate bowl. Use a whisk for
smoothness. Remove roast from skillet and put into a 9 x 13 pan. Add gravy
mixture to skillet and heat until barely thickened. Whisk from the bottom of the
skillet to mix the gravy well. Pour over roast and cover with foil. Bake @ 350°
for 2 1/2 hours. Gets more tender as it cooks.
Cherry Pound Cake by Brenda Waugh
1 1/2 cups Crisco
3 cups sugar
6 large eggs
3/4 cup milk plus 1/4 cup Maraschino Cherry juice
1 jar Maraschino Cherries, using 1/2 for cake and 1/2 for icing
3 3/4 cups plain sifted flour
1 1/2 tsp vanilla
1 1/2 tsp almond flavoring
1 (3 oz.) cream cheese, softened
1/2 stick margarine
1 box powdered sugar, sifted
remaining cherries from cake recipe
1/2 cup chopped pecans
1/2 cup coconut
1/2 tsp vanilla
Cream shortening and sugar until well blended. Add eggs 1 at a time. Add milk alternately with flour. Stir in cherries coated with flour, (Use 1/2 of cherries-do not beat). Bake in 10 inch tube pan, greased and floured. Bake at 300 degrees for 1 1/2 hours or until cake tests done. Frosting: Cream together cheese and margarine; add sugar, cherries, nuts, coconut, vanilla, and enough cherry juice to make good spreading consistency.