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Poetry on a Plate

A Valentine's Dinner for Less Than $6!

By Tawra Kellam and Jill Cooper

6 new potatoes or 2 medium potatoes, cut in halves or quarters ($.50)
2 tablespoons margarine ($.05)
1/2 teaspoon grated lemon peel
1 1/2 teaspoons lemon juice ($.05)
1 teaspoon chopped chives ($.10)
1/4 teaspoon salt
Dash pepper
Dash of nutmeg

Clean and steam potatoes 20 minutes, until tender. Heat remaining ingredients just to boiling, and then pour lemon butter over potatoes and serve.

3/4 cup butter
2 eggs
1 1/2 cups sugar
1 1/2 teaspoons cocoa
1/4 teaspoon salt
1 teaspoon soda
2 teaspoons vinegar
2 teaspoons vanilla
1-2 ounces red food coloring
2 1/2 cups flour
1 cup buttermilk

Cream together butter, eggs and sugar in a bowl. Add the rest of the ingredients except the flour and buttermilk. Mix well. Add flour and buttermilk alternately. Beat until all the lumps are out. Pour into a greased and floured 9x13-inch pan. Bake at 350 degrees F for 30 minutes or until a toothpick inserted in the center comes clean. Frost with Red Velvet Frosting.

2/3 cup milk
1/2 cup flour
1/2 cup butter
1/2 cup sugar
1 teaspoon vanilla

Cook milk and flour until thick, stirring constantly. Cool thoroughly. Beat milk and flour for one minute until fluffy. Beat butter and sugar until creamy. Add to milk and flour and add vanilla. Mix well. Frosts one Red Velvet Cake.

*Or purchase a box mix on sale $.79 and canned frosting on sale $.69. plus $.50 for eggs, etc., to make the cake $1.48.