Ingredients

½ cup shortening
1 ½ cups sugar
2 large eggs
1 or 2 (1-ounce) bottles red food coloring
1 teaspoon vanilla extract
2 ½ cups sifted cake flour
½ teaspoon salt
2 teaspoons cocoa
1 cup buttermilk
1 tablespoon white vinegar
1 teaspoon baking soda
Cream Cheese Frosting (see below)
Garnish: chopped pecans

For a red velvet Sheet Cake:

POUR batter into a greased and floured 13- x 9-inch pan.

BAKE at 350° for 30 minutes. Cool completely in pan on a wire rack. Spread Cream Cheese Frosting on top of cake. Garnish, if desired. Makes 1 (13- x 9-inch) cake.

Directions

BEAT shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

STIR in food coloring and vanilla, blending well.

COMBINE flour, salt, and cocoa; set aside.

COMBINE buttermilk, vinegar, and soda in a 4-cup liquid measuring cup. (Mixture will bubble.)

ADD flour mixture to shortening mixture, alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Beat at medium speed 2 minutes; pour batter into 3 greased and floured 8-inch round cakepans.

BAKE at 350° for 25 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

SPREAD Cream Cheese Frosting between layers and on top of cake. GARNISH with chopped pecans, if desired.

Makes 1 (3-layer) cake

Ingredients

1 (8-ounce) package cream cheese, softened
½ cup butter or margarine, softened
1 (16-ounce) package powdered sugar, sifted 1 teaspoon vanilla extract

BEAT cream cheese and butter until fluffy. Gradually add powdered sugar, beating at low speed until blended; add vanilla, beating until blended.

Makes 3 ½ cups

Ingredients

1 pound extra-lean ground beef
1 cup sliced turkey pepperoni (3 ounces)
Vegetable cooking spray
1 cup sliced fresh mushrooms
1 green bell pepper, seeded and chopped
1 bunch green onions, chopped
2 garlic cloves, minced
1 teaspoon olive oil
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
4 cups low-sodium fat-free chicken broth
1 tablespoon chopped fresh or 1 teaspoon dried basil
1 tablespoon chopped fresh or 1 teaspoon dried oregano
1 teaspoon freshly ground pepper
Garnishes: sliced fresh basil, shredded Parmesan cheese

Parmesan Toast Points (optional, see below)

Directions

COOK ground beef and pepperoni in a Dutch oven coated with cooking spray over medium-high heat 8 minutes or until beef crumbles and is no longer pink. Rinse and drain beef mixture.

SAUTé mushrooms and next 3 ingredients in hot oil in Dutch oven 5 minutes. Stir in beef mixture, tomato paste, and next 5 ingredients. Bring to a boil; reduce heat, and simmer 30 minutes. If desired, garnish and serve with Parmesan Toast Points. Yield: 10 cups.

Prep: 25 min., Cook: 45 min.

Ingredients

1/4 cup butter or margarine
4 bone-in chicken breast halves*
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups buttermilk, divided
3/4 cup all-purpose flour
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
Garnish: chopped fresh parsley

MELT butter in a lightly greased 13- x 9-inch baking dish in a 425° oven.

SPRINKLE chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour.

ARRANGE chicken, breast side down, in baking dish.

BAKE at 425° for 25 minutes. Turn chicken, and bake 10 more minutes.

STIR together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken.

*4 skinned and boned chicken breast halves may be substituted. Bake chicken at 425° for 15 minutes. Turn, and bake for 10 minutes. Note: Light butter; nonfat buttermilk; and reduced-sodium, reduced-fat cream of mushroom soup may be substituted.

1 3/4 pounds Yukon gold or red potatoes, peeled and cubed
3 1/2 cups water
1 1/2 teaspoons salt
1/2 cup butter or margarine, divided
3 celery ribs, diced
1/2 small onion, diced
1/3 cup milk
3/4 teaspoon salt
3/4 teaspoon pepper

Directions

BRING first 3 ingredients to a boil in a large saucepan; cover, reduce heat, and simmer 30 minutes or until tender. Drain and transfer to a mixing bowl.

MELT 2 tablespoons butter in saucepan; add celery and onion, and sauté 3 to 4 minutes or until tender.

ADD celery mixture to potatoes; beat at low speed with an electric mixer until potatoes are mashed. Add remaining butter, milk, salt, and pepper; beat at high speed until whipped. Serve immediately. Yield: 4 to 6 servings.

Prep: 20 min., Cook: 30 min.