Valentine's Day Dinner

• 1 can (15 oz) Pitted, Dark, Sweet Bing Cherries
• 1 can (20 oz) Crushed Pineapple
• 1 box (3 oz) Black Cherry Jello
• 1 box (3 oz) Strawberry Jello
• 1 can (12 oz.) Coca-Cola, chilled
• 1/2 cup finely chopped Pecans, Walnuts or Slivered Almonds
• 4 oz Cream Cheese, softened

• Drain the canned cherries and the canned pineapple, reserving 1-1/2 cups juice.
• In a microwave oven or on the stove top, heat the reserved fruit juice until it starts to boil.
• In a large bowl, dissolve both boxes of Jello in the hot fruit juice and stir.
•  Stir in the chilled Coca-Cola. Chill the mixture until partially thickened.
• Mix the drained bing cherries, drained pineapple, and nuts together. Beat the cream cheese until light and fluffy.
• Fold the beaten cream cheese and the fruit mixture into the partially thickened jello mixture.
• Chill in a large serving bowl until firm or pour the mixture into a mold and chill until firm.

• 2 extra large Baking Potatoes
• 1/4 cup Sour Cream - regular or light
• 1/4 cup Milk
• 2 T Butter
• 2 T Chives
• 1/2 cup Shredded Cheddar Cheese
• 1/2 tsp. Salt
• Dash of Pepper

• Pierce the potatoes with a fork & bake in a preheated oven at 400º for about 1 hour or until tender.
• Cut the potatoes in half and scoop out the inside pulp. If the potatoes are too hot to handle, hold them with a tongues.
• In a medium bowl, combine the baked potato pulp, sour cream, milk, butter, salt and pepper. Beat at medium speed with an electric mixer until light and fluffy.
• Stir in the chives and shredded cheddar cheese. Spoon the potato mixture back into the baked potato skins.
• Bake for an additional 20 to 25 minutes or until lightly browned.

• 1/4 cup Butter
• 1/2 cup finely chopped Celery
• 1 /2 cup finely chopped Onion
• 2 T dried Parsley
• 8 oz Bread Cubes
• 1 can Chicken Broth - divided
• 2 tsp. Seasoned Salt
• 2 T dried Parsley
• 2 Cornish Game Hens, giblet packs removed

• Melt the butter in a large skillet. Add the chopped celery and onion. Saute over medium heat until barely tender.
• Reduce heat to simmer. Add 1 cup chicken broth and the bread cubes. Stir for about a minute or two until all the bread cubes are moistened.
•  Remove from heat. Stir in the seasoned salt and parsley; set aside.
• Rinse the hens inside and out; pat dry.
• Spoon the stuffing mixture into the cavities of the hens. Wrap a small piece of aluminum foil over the ends of the drumsticks on each hen. Place in a shallow roasting pan.
• Lightly brush each one with additional melted butter. Pour the remaining chicken broth into the bottom of the pan.
• Roast in a preheated oven at 400º for about 40 to 45 minutes, basting with broth halfway through.

• 2 boxes (3 oz. size) Instant Vanilla or Instant French Vanilla Pudding Mix
• 3 cups Milk
• 1 tub (8 oz.) Frozen Whipped Topping, thawed
• 1 box (16 oz.) Graham Crackers
• 1 can ready-to-spread Dark Chocolate Frosting

• Use a 9" x 13" covered cake pan for this recipe. Line the bottom of the pan with graham crackers.
• In a large mixing bowl, combine the pudding mix and 3 cups milk. Beat at medium speed for 2 minutes.
• Fold in the whipped topping. Spread half of the pudding mixture over the graham crackers.
• Add a second layer of graham crackers.
• Add the rest of the pudding mixture and cover it with a third layer of graham crackers. Chill for 2 hours.