Frugal Valentine Recipe Ideas

VALENTINE CAKE

2 1/2 c. cake flour
1 1/2 c. sugar
3 1/2 tsp. baking powder
1 tsp. salt
1/2 c. shortening
3/4 c. milk
1/4 c. maraschino cherry juice
1 tsp. vanilla
2 tsp. almond extract
4 egg whites, unbeaten
18 maraschino cherries, well
drained and chopped
1/2 c. walnuts, chopped

Sift flour, sugar, baking powder and salt into mixing
bowl. Mix in shortening. Combine milk and maraschino juice.
Add 3/4 cup of this liquid. Add flavoring extracts. Beat two
minutes by hand or with mixer at low speed. Add remaining
liquid and egg whites and beat two minutes at low speed. Add
cherries and nuts. Bake in 2 deep 9-inch greased layer pans at
375 degrees for 20 to 25 minutes. Cool. Cut layers into heart shapes
using paper pattern. Spread with Pink Valentine Frosting.

VALENTINE FUDGE

14 oz. pkg. chocolate chips, melted
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla
1 c. chopped nuts

Mix all ingredients together and chill at least 1/2 hour
in freezer.

VALENTINE JELL-O SALAD

1 (3 oz.) cherry Jell-o
1 (3 oz.) lemon Jell-o
1/4 c. lemon juice
1 c. whipped cream
6 large marshmallows
1/2 c. chopped nuts
1 can crushed pineapple with juice

Mix cherryJell-o as directed. Let firm. In 1 quart
saucepan place the following: lemon Jell-o, lemon juice, 1 cup
water and marshmallows. Stir constantly while heating until
marshmallows are dissolved. Allow to cool. Refrigerate to
firm. Then beat with electric beater. Add to beaten mixture
nuts and pineapple; fold in whipped cream. Pour on top of
cherry Jell-o and allow to set.

VALENTINE PARTY POTATOES

10 medium potatoes, cooked
milk
1 (8 oz.) pkg. cream cheese
1 c. sour cream
1 tsp. garlic salt
butter
paprika

Place potatoes in a mixing bowl; beat until smooth. Add
enough milk to moisten. Add cream cheese, sour cream, garlic
salt and beat until mixed well. Place in casserole dish and
dot with butter. Sprinkle with paprika. Bake at 350 degrees for 30
minutes.

VALENTINE CHICKEN CASSEROLE

1 (8 oz.) pkg. egg noodles
2 Tbsp. margarine
1 onion, chopped
1/4 c. chopped green pepper
1/4 tsp. dry mustard
1 c. grated cheese
5 c. diced cooked chicken
1 can cream of chicken soup
1/2 c. buttered bread crumbs
1 c. finely sliced celery
1/4 c. pimento
1/4 tsp. pepper
2 1/2 tsp. salt

Boil noodles in salted water; drain and rinse in cold
water. Melt margarine in saucepan; add onion, celery and green
pepper and cook until transparent, stirring constantly. Blend
in salt, pepper, and chicken soup until smooth. Add chicken,
pimento, grated cheese and noodles; and some of the chicken
broth. Turn into large Pyrex dish. Cover with buttered bread
crumbs; top with grated cheese. Bake 30 minutes at 400 degrees.

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