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Pineapple Cake Recipe

Ingredients:

1 box yellow or white cake mix with pudding added

1 lg. can crushed pineapple

1 (8 oz.) pkg. lite cream cheese, softened

1 lg. (6 oz.) box vanilla instant pudding

2 c. milk

1 lg. container Cool Whip or 1 env. prepared Dream Whip

Nuts, chopped glace cherries, or strawberries sliced, raspberries

whole, or sliced kiwifruit for decoration to give color

Method of Preparation:

Step1,

Bake cake according to package directions (using pineapple juice for part of the liquid) in a 9x13 inch pan.

Step2,

Cool completely in the pan. Drain pineapple very well.

Step3,

Beat softened cream cheese with milk; add pudding and beat until thickened.

Step4,

Spread on cold cake and allow to set a few minutes.

Step5,

Spread pineapple on pudding. Spread Cool Whip or Dream Whip prepared according to directions, over pineapple.

Step6,

Sprinkle Cool Whip with chopped nuts or cut up fruit as desired to decorate top of cake.

Chicken Fajitas Recipe

Ingredients:

1 1/2 lbs. boneless chicken breasts, skinned, all visible fat removed

1 clove garlic, finely minced

1 tbsp. acceptable vegetable oil

2 tbsp. fresh lemon or lime juice

3 tbsp. Worcestershire sauce

1/2 tsp. freshly ground black pepper, or to taste

1 lg. onion

1 lg. green pepper

3 tsp. acceptable vegetable oil

8 corn tortillas

Method of Preparation:

Preheat broiler.To make marinade, combine garlic, oil, lemon or lime juice,

Worcestershire sauce and pepper in a bowl.

Cut chicken lengthwise into thin 1/2 inch strips.

Add to marinade, toss to coat evenly and let chicken marinate in refrigerate 15 to 20 minutes, turning at least once.

Slice the onion and pepper into thin 1/8 inch strips.

In a non-stick skillet, heat 2 teaspoons oil over medium-high heat.

Add onion and pepper slices and saute, stirring constantly, about 5 minutes, or until onion is slightly brown.

Wrap tortillas in foil and place on lower shelf of oven.

Heat thoroughly.Line broiler pan with foil.

Place chicken on the foil and broil about 31/2 inches from heat for 6 minutes.

To serve, place three cooked chicken strips on each tortilla, top with onions, peppers and assorted garnishes as desired.

Roll tortilla around chicken strips and eat with fingers.