PINEAPPLE BUNT CAKE

1 Box Pineapple Cake Mix
1 Cup Brown Sugar
1 Can Pineapple Chunks
In a medium bowl. Mix cake mix according to directions and sit aside. Spray the bunt pan. In the bottom of the pan put a layer of brown sugar and then add 1/2 cup of the pineapple chunks. Put the rest of the brown sugar over this and then add the rest of the pineapple chunks. Pour the cake batter over the pineapple chunks. Bake on 350 for 34-40 minutes.

WESTHAVEN CAKE

1 Cup Chopped Dates
11/4 Cups Water
1 Teaspoon Baking Soda
Bring to a boil, allow to cool and sit aside

Cake Mix:
1 Cup Sugar
3/4 Cup Shortening
2 Eggs
11/2 Cups Flour
1 Teaspoon Salt
2 Tablespoons Cocoa

Cream the shortening with the sugar and then add the eggs and beat well. Add the flour, salt and cocoa. Add the date mixture to this and beat well again. Pour into a sprayed 13 x 9 pan.

Topping:
1/2 Cup sugar
1 Cup Chopped Walnuts
1 Bag of Chocolate Chips

Mix together and sprinkle all over top of mix. Bake at 350 for 45 minutes.

CROCKPOT SOUR CREAM CHICKEN

4 Boneless Skinless Chicken Breasts
1/4 Cup Flour

1/4 Cup Sour Cream
2 Cans Cream of Mushroom Soup
Mix togethr flour and sour cream. Then mix in two cans of cream of mushroom soup. Put chicken in crockpot and pour soup mixture over chicken. Let cook on low for 4 hours or more. Serve chicken and gravy mixture over wide egg noddles.

BUGOLGI STEAK

4 Tablespoons Sesame Oil
6 Tablespoons Sugar
1/2 Cup Soy Sauce
1/2 Teaspoon Pepper
6 Green Onions (chopped, including tops)
4 Cloves Garlic, minced or 2 Tablespoons minced garlic
1 Lb. Top Sirloin, cut int 1/8 strips

Mix all the ings. except steak. Marinate meat for 20 minutes or overnight. Cook in a skillet or wok for 15 minutes. This will make a thick sauce. Serve meat and marinate over hot rice.

HONEY BAKED CHICKEN

1 (3lb.) Chicken, cut up
1/3 Cup Blue Bonnet, melted
1/3 Cup Honey
2 Tablespoons Prepared Mustard
1 Teaspoon Curry Powder
In a sprayed shallow pan put the chicken in it. Mix all the ings. together. Pour over the washed chicken. Bake on 350 for 11/2 hours. Baste with the sauce often. Cook until it is golden brown and done. Serve with rice and a salad.

CROCKPOT ITALIAN SAUSAGE

1 Pack Mild Italian Sausage (johnsonville) skin removed
2 Cans Diced Tomatoes
4-5 Crushed Gralic
1 Teaspoon Sweet Basil
2 Tablespoons Sugar
1 Teaspoon Italian Seasoning
Salt and Pepper to taste
Remove skins from the sausage. Cut into bite sized pieces. In the crockpot put the tomatoes and add the garlic and basil and italian seasoning and sugar. Stir. Add some salt and pepper then add the sausage. Cook on low for two hours. Serve over spaghetti or can serve with some cooked and drained bowtie pasta. Just mix it in the bowtie pasta.

KIELBASA SPIINACH CASSEROLE

8 Oz. Kielbasa Sausage
3/4 Cup Chopped Onion
1 Teaspoon Garlic, minced
1(16oz.) Can Diced Tomtoes with Juice
1 Teaspoon Dried Thyme Leaves
1/2 Teaspoon Crushed Red Pepper Flakes (or less)
1(10oz.) Can Cannellini or Northern Beans, rinsed and drained
1 (10oz.) Pack Frozen Chopped Spinach, thawed and drained

Preheat oven to 350. Spray a 2 quart baking dish. Brown Sausage and drain off fat. Stir in the onion, garlic, and tomatoes. Cover and cook over medium heat about 10 minutes or until the onions are tender. Add remaining ings. Stir and mix. Then pour into the baking dish. Bake covered for 30 minutes or until hot all the way thru.