American Beauty Cake

1 pkg. fudge marble cake mix
1 tsp. baking soda
2 eggs
1-1/2 cups buttermilk
1 (1oz.) red food coloring
1 tsp. vanilla

In a mixing bowl,combine contents of cake mix and baking soda.
Add eggs, buttermilk, food coloring and vanilla.
Blend on low speed until moistened. Beat on high speed for 2 min.
Pour into two greased and floured 9 in. pans. Bake at 350 degrees
for 30-35 minutes or until toohpick comes out clean.Cool for 10 minutes
remove from pans and cool completely.


5 tbs. all purpose flour.
1 cup milk
1/2 oleo softened
1/2 cup shorting
1 cup sugar
2 tsp. vanilla


For frosting,whisk flour and milk in a saucepan until smooth. Bring to
a boil cook and stir for 2 minutes or until thickened. Cover and refridgerate.
In a mixing bowl cream oleo,shortning and sugar. Add chilled milk mixture
Beat for 10 min. or until fluffy. Stir in vanilla.
Slice layers into 2 slices. Frost between layers and top and sides of cake


THis is a fabulous recipe. Sort of like a pasta salad, but it’s a whole meal. Great for a summer meal.

Chicken/Pasta Salad

8 oz. Vermicelli Pasta
½ c. Italian salad dressing
salt and lemon pepper to taste
3 c. cooked chicken, shredded
1 can artichoke hearts, drained and sliced
1 c. mayonnaise
2 T fresh parsley, chopped
1/3 c. green onions, sliced
1 t oregano, chopped
1 t basil, chopped
½ c. Parmesan cheese, optional

Serves 6

1.Cook pasta according to directions and drain well. Toss in dressing and season to taste. Cover and marinate overnight.

2.Combine the chicken, artichokes, mayonnaise, onions, oregano and basil. Chill overnight also.

3.Toss the pasta with the chicken mixture in a large bowl. Mix the parsley and Parmesan cheese. Adjust seasonings if necessary. Serve chilled. Keeps well and flavors keep improving.

•I think it serves 8-10 unless you have big eaters. I probably used more than 3 cups of chicken. I used freshly grated Parmesan cheese.