Valentine's Day Cake
Cream together:

1/2 Cup of Crisco
1 1/2 Cups Sugar
Add 2 eggs - Beat Well
Sift 3 Times:
2 Cups flour
1 Tablespoon Cocoa
1 Teaspoon Salt
Fold In:
1 Teaspoon Baking Soda dissolved in
1 Tablespoon Vinegar - Quickly
Use 2, 9" Layer Pans that have been greased and floured.
Bake at 350 degrees for 30-35 minutes

Filling and Icing
Cook on low flame to pudding stage:
1 Cup Milk
1/4 Cup Flour
Dash of salt
Cream:
1/2 Cup Crisco
1 Stick Margarine
1 Cup Granulated Sugar
2 Teaspoons Vanilla
Add to pudding and beat well. Spead between layers and on top and sides.

Blend together:
1 1/2 cup plain flour
1 1/2 stick margarine
1 1/2 cup chopped nuts
Press into 9" x 13" pan. Bake for 15 minutes at 350 degrees. Cool
Cream together:
1 cup powdered sugar
1, 8 oz package of cream cheese
Fold in 9 oz. defrosted Cool Whip. Spread onto the cooled pastry layer.
Mix well:
1 large box of chocolate INSTANT pudding
Add 3 1/2 cups milk
Spread on top of the second layer.
Spread a 9 oz. container of defrosted Cool Whip on top of the third layer and refrigerate

Ingredients

3-4 boneless pork chops (thick), cubed
2 Tbsp. oil
1 garlic glove, minced
1/2 cup chopped green pepper
1 cup chopped celery
1/2 cup chopped carrot
1 cup chopped broccoli
1 1/4 cup chicken bullion
1/8 cup soy sauce
1/4 cup teriyaki sauce
4 Tbsp. brown sugar
1/2 tsp. ginger
8 oz. canned chunk pineapple (w/juice)
(a few drops of red food coloring if desired)
1 1/2 cup minute rice

Preparation

Brown the pork and garlic in oil.
Add vegetables and sauté for a few minutes.
Add the bullion, sauces, sugar, ginger, and pineapple.
Bring to a boil and stir in the rice.
Remove from heat, cover, and let stand for 5 minutes before serving.

Ingredients

4 chicken pieces
2 mangoes, stones removed and fruit crushed
2 shallots diced,
1 chopped tomato
pinch of salt
pinch of pepper
pinch of cayenne pepper or chili powder
1 oz. butter
2 Tablespoons of cooking oil
juice of 1/2 lemon
pinch of ginger
1/4 pint water or chicken stock
Preparation

Saute the chicken breasts in the butter for 10 minutes on each side. Set aside.
Soften the chopped shallots and tomato in the oil, butter, and lemon juice.
Add the crushed mangoes cook for a few minutes.
Add the remaining ingredients.
Return the chicken to the pan and cook slowly for a further 30 minutes on medium heat.

Ingredients

1 2/3 Cups of graham wafer (cracker) crumbs
1/4 Cups white sugar
1/2 Cups of melted butter
1 Large container of Cool Whip
1 (8oz) Softened Cream Cheese
1 Can (21 oz) Cherry Pie filling

Preparation

Combine graham wafer crumbs, sugar and butter.
Press into bottom of 9x12 pan and leave a small amount (about 1/4 cup) to sprinkle on top.
In a bowl, cream the cream cheese.
Fold the half the container of Cool Whip into the cream cheese and mix.
Spread over the graham wafer crumbs.
Let refrigerate for about 45 min - 1 hr.
Spoon over cherry pie filling and spoon the leftover Cool Whip over the cherries.
Then sprinkle over remaining Graham crumbs.
Chill again for 45 minutes - 1 hr.

Ingredients

1 Package lasagna noodles
1 lb. beef
1 Can or crushed tomatoes
1 Can tomato paste
1 lb. mozzarella cheese
1 lb. ricotta cheese
Parmesan cheese
1 onion Clove of garlic
Parsley

Preparation

Sauté garlic and onion. Remove, and brown meat in same dish.
Return onions to meat.
Add 2 tablespoons Parmesan cheese, 3 tablespoons parsley, tomatoes and paste.
Mix together and simmer for about 25-30 minutes.
Cook lasagna noodles.
Make layers in a lightly greased pan.
Start with meat mixture, then noodles, then ricotta cheese.
Sprinkle top with Parmesan cheese.
Bake in oven 30 minutes at 350.

Pineapple Berry Drink

1 1/2 cups pineapple juice
1/2 cup frozen raspberries -- unsweetened
1/2 cup frozen strawberries -- unsweetened
2 teaspoons nutritional yeast
Place all ingredients into a blender and process until smooth.

Hawaiian Sunset

1 6 oz. can frozen pineapple-orange juice concentrate
1 pint orange sherbet
Garnishes: pineapple cubes,
maraschino cherries
Prepare juice as label directs; combine with sherbet and beat.
Serve immediately garnished with pineapple cubes on a stick topped with cherry.

Serves 4.