Prawns of Passion Valentines Recipe

Ingredients:

    * 1 cup butter, divided
    * 1 medium head garlic, peeled and minced
    * 1 (28 ounce) can crushed tomatoes
    * 2 pounds or one kg large prawns - peeled, deveined and butterflied
    * 1 medium head garlic, peeled and minced
    * 1/4 cup chopped fresh parsley

Directions:

Melt 1/2 cup butter in a saucepan over low heat. Add 1 minced head of garlic and saute for 2 to 3 minutes until soft. Stir in the tomatoes and bring to a simmer. Continue cooking until reduced to a thick paste, about 60 to 90 minutes. In a separate saucepan, melt remaining 1/2 cup butter in a saucepan over low heat. Saute remaining garlic for 2 to 3 minutes. Toss prawns in garlic butter sauce and place on a baking sheet. Broil until pink, do not overcook.

Queen of Hearts Strawberry Tart

Ingredients:

Crust

    * 1/2 cup butter, melted
    * 1 teaspoon sugar
    * 1 cup flour

Filling

    * 4 cups whole strawberries, hulled
    * 1 1/2 cup warm water
    * 1 1/2 cup sugar
    * 4 tablespoons corn starch
    * 1 package (3-ounce size) strawberry gelatin mix
    * 2 drops red food coloring
    * Whipped cream

Directions:

Preheat oven to 400°. Mix all crust ingredients and pat into a 9-inch pie plate. Prick the bottom with a fork and bake for about 15 minutes, or until lightly browned . Cool. Arrange whole strawberries in the crust.

In a saucepan, cook water, sugar, and corn starch until the mixture becomes clear. Add gelatin and stir until dissolved. Add food coloring. Pour over the strawberries that are in the crust.

Chill well. Top with whipped cream before serving.

Queen Of Hearts Tarts 2

Ingredients:

    * 1/2 cup sugar
    * 1/4 teaspoon salt
    * 2 tablespoons flour
    * 1 cup evaporated milk
    * 3/4 cup water
    * 2 tablespoons butter -- or margarine
    * 3 egg yolks -- beaten
    * 1 teaspoon vanilla
    * 1 can cherries in syrup -- drained
    * whipping cream -- for topping
    * 1 pie crust
    * toasted coconut -- optional

Directions:

Line muffin tins with pie pastry, prick and bake. Mix and cook until thick in a double boiler sugar, salt, flour, evaporated milk, water, butter or margarine, and egg yolks. Flavor with 1 teaspoon vanilla and chill. Fill the cooled tart shells half full with the custard mixture, sprinkle with small amount of toasted coconut if using and top with drained, sweetened canned cherries.