Cooking for a Crowd

Valentine's Dinner

Light the candles and bring out the china—Valentine’s Day is on the way. Whether for your spouse, your children, or some special friends, here are some simple recipes that will give you time to enjoy your guests. Prepare your favorite rice mix and choose a great salad. Blanch the sugar snap peas and serve with melted butter. Roll up the rolls, bake, and brush with melted butter while they cool. After this meal, enjoy the Black Forest Cherry Torte. Bon appétit!

Swiss Chicken

6 Servings

1 can chicken mushroom soup
½ cup white cooking wine
pepper, garlic and onion to taste
6 6-oz. chicken breasts
6 slices Swiss cheese
1 pkg. chicken stuffing mix

50 Servings

8 cans chicken mushroom soup
4 cups white cooking wine
pepper, garlic and onion to taste
50 6-oz. chicken breasts
50 slices Swiss cheese
8 pkgs. chicken stuffing mix

Preparation

Mix soup, cooking wine and spices; spread on the bottom of baking dish. Layer raw chicken breasts on sauce, and cover each breast with slice of Swiss cheese. Reconstitute stuffing mix. Spread over top of chicken, and bake covered in a 350-degree oven. After 45 minutes, remove cover and allow top to brown, baking an additional 1 hour and 15 minutes. Chicken breasts may be replaced with chicken tenders.

Black Forest Cherry Torte

12 Servings

1 box chocolate cake mix
1 ¼ cup water
1/3 cup oil
3 eggs
1 cup chocolate chips
1 teaspoon vanilla extract
1 teaspoon almond flavoring
1 21-oz. can (2 cups) cherry pie filling
2 cups heavy cream
1/3 cup powdered sugar

50 Servings (4 round cakes)

4 boxes chocolate cake mix
5 cups water
1 1/3 cups oil
12 eggs
4 cups chocolate chips (32 oz.)
1 tablespoon vanilla extract
1 tablespoon almond flavoring
4 21-oz. cans (8 cups) cherry pie filling
8 cups heavy cream
1 cup powdered sugar

Preparation

Preheat oven to 350 degrees. Prepare cake(s) as directed on the box, until well mixed. Add vanilla to taste, and 1 cup chocolate chips. Pour evenly into two well-greased and floured 8- or 9-inch cake pans, or eight 8-inch pans for 50 servings. Bake 25 to 30 minutes or until done (cake springs back when touched lightly). Cool for 10 minutes. Remove from pans; cool completely.

Meanwhile, in a large bowl, beat heavy cream. Gradually add vanilla and powdered sugar, beating until soft peaks form.

In a separate bowl, mix together cherry pie filling and almond flavoring.

Using a long, thin serrated knife, slice each layer crosswise. Spread 1 cup whipped cream on one layer. Spread 2/3 cup cherry pie filling over whipped cream, ½ inch from edge. Repeat with next two layers. Place last layer on top; spread with remaining whipped cream. Garnish with chocolate curls or cherries, if desired.