Printer Friendly

Valentine food fun. Four gift ideas that are tasty, all red.

A far cry from chocolates, flowers and cands, these little red-hued edibles nonetheless carry their own affectionate message. All four are simple to make, and each can be made ahead. Heart Beets

Serve these whimsical heart-shaped beets as a relish or in a salad.

Drain and reserve the liquid of 1 jar or can (1 lb.) pickled sliced beets. Cut beets into heart shapes with a small (1- to 2- inch) heart-shaped cooky cutter or sharp knife. Combine beets and liquid and return to beet jar or a jar that has at least 1-cup capacity. Put on lid. Serve, or refrigerate up to 3 weeks. Tie a ribbon around jar to decorate. MAkes 1/2 cup heart beets. Red Onion Relish

Vinegar turns the onions pink. Serve the relish with meats, in sandwiches, or for nibbling. 1-1/2 pounds (about 3 medium-size) red onions 1/4 cup each olive oil or salad oil 1/4 cup red wine vinegar

Peel onions; cut crosswise into 1/4-inch-thick slices and separate into rings.

In a 10- to 12-inch frying pan, combine oil, viengar, and onions. Cook, stirring occassionally, over medium to medium-low heat until onions are limp, about 30 minutes; let cool.

Spoon onion relish into a 2-cup jar and chill. Serve or refrigerate as long as 2 weeks. Makes about 2 cups. REd Hot and Nuts for You

Mix cinnamon-flavored candies and peanuts together to make this quick valentine gift.

Mix 1 package (9-1/2 oz.) hot red cinnamon candies and 1 jar (12 oz. or 2-1/2 cups) salted or unsalted dry roasted peanuts. Pour into a 3-1/2- to 4-cup container (glass, preferably) and cover tighly. Serve or store at room temperature up to 2 weeks. Makes about 3-1/2 cups. Red Red Pepper Jam

Makes just one jar as a special gift; the jam keeps for weeks in the refrigerator. 1-1/2 pounds (about 4 medium-size) red bell pepeprs 2 teaspoons salt Cold water 3/4 cup each sugar and white wine vinegar 1/2 teaspoon each ground nutmeg and crushed dried hot red chilies

Wash peppers; discard cores and seeds. Finely chope peppers and put into a alrge bowl with salt and enough cold water to cover. Cover with plastic wrap and let stand at room temperature for 2 hours; drain. Rinse peppers well with cold water; drain again.

In a 3- to 4-quart pan, combined peppers, sugar, vinegar, nutmeg, and crushed dried chilies. Bring to a boil, uncovered, over high heat. Reduce heat and simmer about 40 minutes, stirring frequently, until the cooled mixture has the consistency of cold honey; drop a little onto a chilled glass dish to test.

Spoon into a 1-1/2- to 2-cup jar; cover and let cool. Chill at least overnight before serving. To store, refrigerate up to 3 weeks. Makes about 1-1/2 cups.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Date:Feb 1, 1985
Previous Article:Szechwan vegetables, condiments: alone or together, quick and simple.
Next Article:Surprising companions: chocolate and rhubarb in small tarts.

Related Articles
Valentine wishes.
Hot undies the covers.. Nightclub's lingerie festival will see brief encounters and some cracking thongs.

Terms of use | Privacy policy | Copyright © 2019 Farlex, Inc. | Feedback | For webmasters