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.