Valentine Red Cake

½ cup shortening

(2) 1 oz. bottles red food coloring

1 tsp. salt

2 ½ cups cake flour

1 ¼ cups sugar

3 tsp. cocoa

1 tsp. soda

1 tsp. vinegar

2 eggs

1 tsp. vanilla

1 cup 2 T. buttermilk

Cream sugar, shortening and add eggs. Make a paste of food coloring and cocoa and add to the mixture. Add vanilla to buttermilk. Sift salt and flour together. Add all to mixture a little at a time. Dissolve soda in vinegar and fold in last. Bake at 375* for 35 minutes.

Icing

Cream: 1 cup butter and 1 cup sugar until fluffy and almost white. Add 1 tsp. vanilla. Blend in the following mixture slowly with a beater: 1 cup milk and 3 T. flour. Cook until very thick like a paste on low heat. Cool and put on cake.

Chile Verde Chicken

6 boneless chicken breasts, flattened

1 small chopped onion

1 cup celery

1/3 cup chopped green chili peppers

¼ cup chicken stock or bouillon

2 cups dry bread crumbs

1 can green salsa verde

Grated cheddar cheese

Lightly brown one side of chicken in a small amount of butter

Remove. Saute onion in butter, add celery, chilies, chicken stock. Simmer about 3 minutes. Toss mixture with bread cubes. Add more stock if necessary to hold together. Divide into portions. Wrap a chicken breast around a portion of stuffing. Secure with skewers. Brush all sides with melted butter. Bake 325* for one hour. Brush with butter and continue to bake another 30 minutes. Remove from oven, cover with salsa and sprinkle with cheese. Bake at 400* for 10 minutes or until cheese melts and sauce is bubbly.