The “Heart” of Rock’n‘Roll: Rockin‘ Valentine‘s Day Food...





Once again, we turned to Lanea Stagg, the author of the Recipe Records cookbook series, to offer up a rock'n'roll-inspired Valentine's Day menu. Here's what Lanea came up with to win the heart of your rock'n'roller.

(from Recipe Records)

1/2 pound boneless skinless chicken breasts, cut into 3-inch strips
1 egg
2 tablespoons milk
4 cups barbecue potato chips, crushed
Half a stick of margarine
BBQ sauce for dipping

Preheat oven to 400°F. Whisk together egg and milk in small bowl. Place potato chips into another small bowl. Dip chicken in egg mixture and roll in the barbecue chips. Place on greased baking sheet. Put small pats of butter on top of strips and bake for 10 to 15 minutes, or until juices run clear.

Serve with BBQ sauce or your favorite dipping sauce. Note: Lanea suggests an Evansville, Indiana favorite, “Grippos,” for the BBQ chips. They have a spicy BBQ flavor with a super sweet sugar coating and are fabulous!


(from Recipe Records)

1 pound ground beef
1 pound Italian sausage
1 large package noodles (about 14 oz.)
1 10 oz. jar pizza sauce
8 ounces shredded cheddar cheese
8 ounces shredded Mozzarella cheese
1 package pepperoni (about 4 oz.)

Spray a slow cooker with cooking spray. In frying pan, brown ground beef and sausage. Cook noodles in a saucepan until tender; drain. In slow cooker, layer items in order listed. Top with pepperoni and sprinkle the mozzarella cheese on top of pepperoni. Do not stir. Cook on low for about 3 hours.



(from Recipe Records)

1 can sliced carrots
3 tablespoons margarine
2 tablespoons lemon juice
2 tablespoons brown sugar
1/2 teaspoon ground ginger
1/4 cup raisins
3 firm bananas, sliced

In large saucepan combine margarine, lemon juice, brown sugar, and ginger; heat thoroughly. Stir in raisins and carrots. Remove from heat; allow mixture to cool to room temperature so raisins will absorb liquid and become plump. When ready to serve, stir in sliced bananas and reheat.



(from Recipe Records: The ’60s Edition)

3 eggs
2 c. sugar
1¼ c. vegetable oil
2 c. flour
1 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
1 small baby food jar of applesauce
1 small baby food jar of carrots
1 small baby food jar of apricots

8 oz. cream cheese, softened
1 stick Land O Lakes® margarine, softened
1 lb. powdered sugar
1 tsp. vanilla
Chopped nuts (opt.)

Beat together eggs, sugar and vegetable oil. In separate bowl, sift together flour, salt, baking soda and cinnamon. Add dry ingredients to egg mixture and fold in baby food. Baking at 350° for 25 minutes in jellyroll pan or bundt pan. Cool completely. Blend together all frosting ingredients with mixer and spread onto cake. Sprinkle nuts over frosting if preferred.


(from Recipe Records)

1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 eggs
1 1/2 cup mashed ripe bananas (about 3 large ones)
3 teaspoons vanilla extract
2 cups flour
3 teaspoons baking soda
1 cup chopped pecans, optional
1 cup mini chocolate chips

Preheat oven to 350°F. In a mixing bowl, cream butter and sugars. Beat in eggs, bananas, and vanilla. Combine flour and baking soda; add to creamed mixture just until combined. Stir in the nuts and chocolate chips. Fill greased or paper-lined mini muffin tins half full. Bake for 15 to 20 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.