A Valentine's Day menu for two

If you haven't planned your Valentine's Day menu, maybe you will have time to stop by the store and cook at home instead of fighting the crowds and long waits at the local restaurants today.

Whatever your Valentine plans are, I hope you can spend it with someone you love and have a wonderful time together.

Beef Tenderloin in Mushroom Sauce

1 teaspoon vegetable oil

4 tablespoons butter, divided

2 (1-inch thick) beef tenderloin steaks or fillets

1/2 cup chopped fresh mushrooms

1 tablespoon chopped green onion

1 tablespoon all-purpose flour

1/8 teaspoon salt

Dash pepper

2/3 cup chicken or beef broth

1/8 teaspoon browning sauce, optional

In a large skillet, heat oil and 2 tablespoons of butter over medium-high heat. Cook steaks for 6 to 7 minutes on each side or until meat is done as desired (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees). Remove to a serving platter and keep warm.

To pan juices, add the mushrooms, onions and remaining butter; saut until tender. Add flour, salt and pepper; gradually stir in broth until smooth. Add browning sauce if desired. Bring to a boil; boil and stir for 2 minutes. Spoon over the steaks. Serve immediately. Yield: 2 servings.

Sweet Carrots

1 1/2 cups baby carrots

2 teaspoons brown sugar

1 teaspoon butter

1 teaspoon white wine vinegar

1/8 teaspoon salt

1 teaspoon minced chives

Place carrots in a steamer basket. Place in a saucepan over 1 inch of water; bring to a boil. Cover and steam for 5 to 8 minutes or until tender. Transfer carrots to a bowl. Add the brown sugar, butter, vinegar and salt; toss until butter is melted and carrots are coated. Sprinkle with chives. Yields 2 servings.

Greek Salad

1 cucumber, sliced thin

1 large ripe tomato, cut in wedges

1ounce feta cheese, crumbled

1 tablespoons Kalamata olives, pitted and chopped

1/2 tablespoon extra virgin olive oil

1/8 cup balsamic vinegar

1 tablespoon fresh oregano, chopped

Mix all ingredients in a large bowl. Let stand 20 minutes; toss and serve. Makes 2 servings.

Sour Cream Biscuits

1 cup self-rising flour

1/4 teaspoon baking soda

3/4 cup sour cream

2 teaspoons vegetable oil

In a bowl, combine flour and baking soda. Add sour cream and oil; stir until moistened. Turn onto a floured surface; knead four to six times. Roll out to 3/4-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place on a greased baking sheet. Lightly spray tops with nonstick cooking spray. Bake at 425 degrees for 10 to 12 minutes, or until golden brown. Recipe makes 4 biscuits. As a substitute for self-rising flour, place 1 1/2 teaspoon of baking powder and 1/2 teaspoon of salt in a measuring cup. Add all-purpose flour to equal 1 cup.

Fiesta Fudge

Gina Statler of Cape Girardeau sent in her favorite fiesta fudge recipe. The fun thing about it is you can use any color M & M candies for any occasion.

2 1/2 cups sugar

3/4 cup margarine

2/3 cup evaporated milk

1/2 teaspoon salt

1 1/2 cups peanut butter

1 (7-ounce) jar marshmallow creme

1 teaspoon vanilla

1 1/2 cups plain M&M candies, any color for any season

Combine sugar, margarine, milk and salt in a saucepan. Bring to rolling boil over high heat, stirring constantly. Continue boiling over medium heat for five minutes, stirring constantly. Remove from heat. Stir in peanut butter until melted. Stir in marshmallow creme and vanilla until well blended. Fold in candies and immediately spread in 13-by-9-inch pan. Cool at room temperature.

Have a great week and until next time, happy cooking.

Susan McClanahan is administrator of Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes have not been kitchen-tested by Southeast Missourian staff.

If fudge isn't enough for your dinner dessert, you might want to try this pie recipe. Strawberries are available year-round, so this pie can be made anytime.

Fresh Strawberry Pie

1 baked 9-inch pie shell

1 1/4 cups sugar

1 tablespoon cornstarch

3 tablespoons lemon juice

1 (3-ounce) package strawberry gelatin

1 quart fresh strawberries

1 1/2 cups water

Clean and hull strawberries. In medium saucepan, combine sugar and cornstarch; add water and lemon juice. Over high heat, bring to a boil. Reduce heat; cook and stir until slightly thickened and clear, four to five minutes. Add gelatin, stir until dissolved. Cool to room temperature. Stir in strawberries; turn into prepared pastry shell. Chill 4 to 6 hours or until set. Serve with whipped cream if desired. Refrigerate leftovers. Makes one Pie.