Valentine’s Day is coming! Don’t wait till the last minute to order your flowers, make your dinner reservations, or make your Valentine menu. Valentine’s Day is a special day to let the ones you love know how special they are to you and to let friends know how much they mean to you. Maybe do something for someone who is all alone to make them feel special.
Rick proposed to me on Valentine’s Day. I was so surprised. We have a very special relationship. It’s wonderful to be married to your best friend. We worked together for six years, and then we opened the Flower Gazebo and worked there together for years. We always enjoyed each other’s company, as well as working together. Then one day something knocked us in the head, and we realized we loved each other. We are blessed to have fallen in love with our best friend. We’ve been happily married for 21 years and still work together and are best friends. Valentine’s Day is generally one of the busiest days at the Flower Shop, so we either make reservations early or make a sweetheart meal. Try this one.
Baked Seafood Salad
Strawberry Salad with Vinaigrette
Baked Seafood Salad
- 1 (10 or 12 ounce) package frozen or fresh shrimp, boiled
- 1 (6½ ounce) can crabmeat, flaked and picked over
- 1½ cups finely chopped celery
- ½ cup finely chopped green pepper
- ¼ cup finely chopped onion
- 1 cup mayonnaise
- 1 teaspoon Worcestershire Sauce
- ½ teaspoon salt
- 1½ cups crushed potato chips
- ½ teaspoon paprika
- 2 tablespoons butter, melted
Combine shrimp, crab, celery, pepper and onion. Mix in mayonnaise and salt. Spread in buttered 2 quart casserole or 6 individual clam shells. Top with potato chips, which have been mixed with the paprika. Pour the melted butter over top. Bake 10 to 15 minutes or until lightly browned. (Serves 6 to 8)
BBQ potato chips are real good instead of regular potato chips. Omit paprika if using BBQ potato chips.
You can make this casserole and the chocolate mousse the day before. While the casserole bakes, make the green salad, slice strawberries long ways so it looks like a heart, and scatter on top of salad greens with nuts and blue cheese crumbs if you like. Drizzle with homemade or bottled balsamic vinaigrette. Hope your family or your sweetheart enjoys.
May God Bless You.
Elaine Barrett, along with husband, Rick, owns and operates The Flower Gazebo on Washington St., in downtown Albany and is part of a family of excellent southern cooks. She recently she has written and published a cookbook, “In the Kitchen with Elaine”.