Valentine food fun. Four gift ideas that are tasty, all red

Sunset, Feb, 1985

A far cry from chocolates, flowers and cands, these little red-hued edibles nonetheless carry their own affectionate message. All four are simple to make, and each can be made ahead. Heart Beets

Serve these whimsical heart-shaped beets as a relish or in a salad.

Drain and reserve the liquid of 1 jar or can (1 lb.) pickled sliced beets. Cut beets into heart shapes with a small (1- to 2- inch) heart-shaped cooky cutter or sharp knife. Combine beets and liquid and return to beet jar or a jar that has at least 1-cup capacity. Put on lid. Serve, or refrigerate up to 3 weeks. Tie a ribbon around jar to decorate. MAkes 1/2 cup heart beets. Red Onion Relish

Vinegar turns the onions pink. Serve the relish with meats, in sandwiches, or for nibbling. 1-1/2 pounds (about 3 medium-size) red onions 1/4 cup each olive oil or salad oil 1/4 cup red wine vinegar

Peel onions; cut crosswise into 1/4-inch-thick slices and separate into rings.

In a 10- to 12-inch frying pan, combine oil, viengar, and onions. Cook, stirring occassionally, over medium to medium-low heat until onions are limp, about 30 minutes; let cool.

Spoon onion relish into a 2-cup jar and chill. Serve or refrigerate as long as 2 weeks. Makes about 2 cups. REd Hot and Nuts for You

Mix cinnamon-flavored candies and peanuts together to make this quick valentine gift.

Mix 1 package (9-1/2 oz.) hot red cinnamon candies and 1 jar (12 oz. or 2-1/2 cups) salted or unsalted dry roasted peanuts. Pour into a 3-1/2- to 4-cup container (glass, preferably) and cover tighly. Serve or store at room temperature up to 2 weeks. Makes about 3-1/2 cups. Red Red Pepper Jam

Makes just one jar as a special gift; the jam keeps for weeks in the refrigerator. 1-1/2 pounds (about 4 medium-size) red bell pepeprs 2 teaspoons salt Cold water 3/4 cup each sugar and white wine vinegar 1/2 teaspoon each ground nutmeg and crushed dried hot red chilies

Wash peppers; discard cores and seeds. Finely chope peppers and put into a alrge bowl with salt and enough cold water to cover. Cover with plastic wrap and let stand at room temperature for 2 hours; drain. Rinse peppers well with cold water; drain again.

In a 3- to 4-quart pan, combined peppers, sugar, vinegar, nutmeg, and crushed dried chilies. Bring to a boil, uncovered, over high heat. Reduce heat and simmer about 40 minutes, stirring frequently, until the cooled mixture has the consistency of cold honey; drop a little onto a chilled glass dish to test.

Spoon into a 1-1/2- to 2-cup jar; cover and let cool. Chill at least overnight before serving. To store, refrigerate up to 3 weeks. Makes about 1-1/2 cups.