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It's about using almonds in our cooking or baking today. The word for almond in ancient Hebrew means "gift from God." The almond tree is the first in the Holy Land to flower, beginning in late winter. When the beautiful white blossoms with pink tinges open, it is a sign of winter leaving and the coming of spring. Almonds were often eaten green before the shells hardened, and the kernels were sometimes made into sweetmeats (candy). Actually there are two varieties of almond trees -- the sweet or edible and the bitter, which is where we get almond flavoring. The bitter almond contains a poisonous acid and must be processed before being used. The oil of the almond was important not only in cooking, but also used in powders, creams and lotions for thousands of years. Remember that extract is more powerful than flavoring so use it sparingly.

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Let's cook and bake using almonds, starting with a vegetable side-dish.

CREAMED CELERY WITH ALMONDS

five 10-inch ribs celery, cut into 1-inch pieces

1 T. diced onion

1 T. snipped fresh parsley or chives

1 T. diced pimiento (I use sweet red pepper if I don't have pimiento.)

1/2 c. milk

one 10-3/4 oz. can cream of celery soup

1/2 c. slivered almonds

In a medium bowl, combine all ingredients, except almonds.

Turn into greased 1-1/2 qt. casserole dish. Sprinkle with almonds. Bake at 350 degrees, covered, for 50-55 minutes or until celery is tender. Makes 4-5 servings.

NOTE: To make this into a main dish, add 2 c. cooked, cubed chicken or turkey. To make ahead, prepare, cover and refrigerate up to one day. Bake as directed.

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CHICKEN WITH ALMONDS

6 boneless, skinless chicken breast halves, cut into 1-inch pieces

3 T. olive or canola oil

3/4 c. sliced celery (about 1/4-inch thick)

1 c. sliced, fresh mushrooms

1-8 oz. can sliced water chestnuts, drained

1-8 oz. can sliced bamboo shoots, drained

3/4 c. chicken broth

2 t. soy sauce (can use reduced sodium sauce)

2 T. cornstarch

3 T. water

1/2 c. slivered almonds, toasted

chow mien noodles or cooked rice

In a wok or large skillet, heat oil until hot. Rotate wok to coat sides. Add chicken; stir fry about 5 minutes or until chicken turns white. Add celery; stir fry 2-3 minutes. Stir in broth and soy sauce. Heat to boiling; reduce heat. Cover and simmer 4 minutes.

In a small bowl, combine cornstarch and water, mixing until smooth; stir into chicken mixture. Cook and stir about one minute. Sprinkle with almonds. Serve over hot cooked rice or chow mien noodles, with rice on the side. Makes 6-8 servings.

NOTE: You may use one 4 oz. can mushrooms, drained, if you don't have fresh mushrooms.

Also, preparation for this dish can be done ahead of time. If you do so, refrigerate ingredients until ready to cook.

To toast almonds, spread them in a large skillet. Cook over medium heat, shaking the pan often until nuts are almost golden. Watch so they don't burn. Turn out onto pan or piece of foil and cool completely.

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CHICKEN ALMOND SALAD

3 c. cooked, cubed chicken or turkey

2 c. shredded cabbage

3/4 c. diced celery

1/4 c. sliced green onions

1-1/2 c. chow mien noodles (Chinese noodles are good to use as they aren't as thick.)

1/2 c. slivered almonds, toasted

2 T. sesame seeds, toasted (toast same as almonds)

DRESSING

2/3 c. mayonnaise or salad dressing

1 T. milk

scant 2 t. sugar

1/2 t. salt

1/8 t. white pepper

In a large bowl, toss together chicken, cabbage, celery and green onions.

In another bowl, combine dressing ingredients, mixing well. Pour over chicken mixture.

Chill 4-5 hours. Just before serving, add noodles, almonds and sesame seeds; toss to mix. Makes six servings.

NOTE: This is another recipe that you can do the preparation ahead of time. Don't forget to allow the four hours in the fridge.

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These no-bake bars are delicious.

ALMOND DREAM BARS

18 graham crackers (squares, not rectangles), divided

3/4 c. firmly packed brown sugar

1/2 c. butter

1/2 c. evaporated milk (not sweetened condensed)

1 c. graham cracker crumbs

1 c. sliced almonds, divided

1 c. flake coconut

1/2 c. chopped dried apricots

Line bottom of buttered 8-inch square pan with nine crackers.

In medium saucepan, combine sugar, butter and milk. Cook over medium heat, stirring constantly, until mixture comes to a full boil.

Remove from heat; immediately stir in cracker crumbs, 3/4 c. almonds, coconut and apricots. (Save rest of almonds for topping.) Spread this mixture evenly over graham crackers in the pan. Top with remaining nine crackers. Press down firmly (Just don't squash the whole thing.) Spread with almond icing and sprinkle with rest of almonds. Chill until firm. Cut into bars. Makes about 18 bars.

almond icing

1-1/2 c. powdered sugar

2 T. butter-softened

2 T. undiluted evaporated milk

1/2 t. almond extract

Blend powdered sugar with butter, add evaporated milk and almond extract. Beat until smooth.

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Thought for today: Adolescence is a time of rapid changes. Between the ages of 12 and 17, for example, a parent ages as much as 20 years.

Did you remember that today is Valentine's Day? If you forgot, you may be in big trouble. But it's not too late. Get to the drugstore, they have beautiful "words of love" cards, not to mention heart-shaped boxes fill with chocolate candies. Oh -- take your special person out for dinner and show him/her much you care. Happy Valentine's Day!

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