Pineapple Pudding Cake

Teresa

1 1/2 cups sugar

1 egg

2 tsp. soda

2 cups flour

dash of salt

1 tsp. vanilla

1 can crushed pineapple (undrained)

chopped nuts (optional)

Mix all ingredients together at once. Bake at 350 for 30-35 minutes in 9x13 pan. We either eat it with ice cream or add the topping. If using the topping, poke cake with a fork while it is still warm so topping will soak in.

Topping:

1/2 cup butter

1 tsp. vanilla

2/3 cup sugar

2/3 cup milk

Heat in a saucepan on stovetop and pour over warm cake.

ll-o. Cool and pour over peaches in crust.

Hot Cocoa

Janet

1/2 cup sugar

2 Tbs. cocoa

dash of salt and cinnamon

1/2 cup water

1 tsp. vanilla

2 qts. milk

Stir sugar, cocoa, salt, and cinnamon. Add water and vanilla. Boil, then add milk. Warm and serve.

Stir-Fry Chicken and Vegetable Sauce

Selma

1/4 cup chicken broth

1 Tbs. cornstarch

1 Tbs. sugar

2 Tbs. soy sauce

1 Tbs. white vinegar

1/4 tsp. ground red pepper (cayenne)

Mix together and pour over cooked chicken and stir-fry vegetables.

Brenda's Granola

8 cups old fashioned oatmeal (not Quick Oats)

6 cups rolled wheat flakes (I use Wheaties)

2 cups coconut (I use only 1 cup to lower the calories)

1 tsp salt

1 1/2 cup brown sugar (I use only 3/4 cup to lower the calories)

Mix then add:

1 cup oil

1 cup water

3 Tbs vanilla

4 oz sliced almonds

cinnamon to taste

Mix together and spread on a cookie sheet. Bake for 2 hours at 150 degrees stirring every 1/2 hour. (I bake at 170 because my oven doesn't go that low and it works ok).