Valentine's Recipes

• 2 lbs mussels (preferably cultivated), scrubbed well and beards pulled off
• ¾ medium onion, diced
• 3 large garlic cloves, chopped
• ¾ cup celery, chopped
• ¾ cup baby carrots, chopped
• ½ cup dry white wine
• 4 plum tomatoes, peeled, seeded, and chopped
• 2 cups fish or vegetable broth (or as needed to attain desired consistency)
• 2 Tbsp. oregano
• Salt, pepper to taste
• ¼ cup olive oil

In a saucepan, heat olive oil and sauté onion, garlic, celery and carrots until cooked. Add tomatoes, broth and white wine. Season with oregano, salt and pepper. When mixture comes to a slow boil add cleaned mussels and stir occasionally. Cover and let simmer until most of the mussels have opened. Discard any unopened mussels. Serve with crusty bread.

Cheese Fondue

• 2 cups Swiss cheese, grated
• 2 cups Gruyère, grated
• 1 garlic clove, cut in half
• 1 1/2 cups dry white wine
• 1 tablespoon cornstarch (mixed with equal part water)

Rub the inside of your fondue pot with halves of garlic. Add white wine and bring to a slow boil. Add grated cheeses and cornstarch while stirring. Stir frequently until thickened, keeping the fondue at a slight boil.

Amaretto Chicken 1/4 cup butter

• 1/3 cup onions chopped
• 1/3 cup celery chopped
• 4 cup bread crumbs
• 1 can water chestnuts
• 2 tsp poultry seasoning
• 1 tbsp beau monde seasoning
• 1 cup chicken broth
• 1/2 cup Amaretto liquor
• 4 boned and skinned chicken breasts

• 1 1/2 cup light brown sugar
• 1/2-cup honey
• 1/2-cup orange juice
• 1/3-cup Amaretto liquor

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