German chocolate torte cake

German chocolate cake mix

2/3 cup sugar

1 teaspoon vanilla

8 ounces cream cheese

1/4 teaspoon cinnamon

8 ounces sour cream

1/3 cup chopped maraschino cherries

3/4 cup grated chocolate bar

1 1/2 cups whipped cream

Prepare cake mix per package instructions. Pour evenly into two 9-inch round cake pans. When done, cut each cake in half horizontally so that you have four cakes.

Beat together the sugar, vanilla, cream cheese, cinnamon and sour cream until smooth. Add cherries and grated chocolate, then fold in the whipped cream.

Spread icing between all layers and frost top and sides. Sprinkle with grated chocolate on top and add a few whole cherries for decoration. Keep cake refrigerated.

– Judith Milbourn

Spud special

4 1/2 tablespoons butter

1 1/2 minced garlic cloves

1 1/2 cups chopped onions

3/4 cup chopped celery

1 1/2 teaspoons minced parsley

2 1/4 teaspoons salt

3/8 teaspoon black pepper

6 cups diced potatoes

3 cups chicken stock

3 cups milk

Melt butter in a large stockpot. Add the garlic and stir for 30 seconds over medium-high heat. Add onions, celery and parsley, and saute until vegetables soften. Add the salt and pepper and stir to blend. Add potatoes and chicken stock and simmer over medium heat until the potatoes are well cooked. Stir in milk. Heat thoroughly.

– Joan O’Neill

Chicken gourmet

1 fryer chicken, cut up

Salt, pepper and paprika to taste

6 tablespoons shortening

1/4 pound fresh mushrooms, sliced

1 can artichoke hearts, drained

2 tablespoons flour

3 tablespoons sherry

1/4 teaspoon dried rosemary

2/3 cup chicken broth

Cooked rice

Sprinkle chicken pieces with salt, pepper and paprika. Brown in 4 tablespoons shortening to the drippings and saute mushrooms. Arrange artichoke hearts between chicken pieces. Sprinkle flour over the mushrooms and stir in the sherry, rosemary and chicken broth. Simmer for 10 minutes, then pour over the chicken. Cover and bake at 375 degrees for 40 minutes. Serve over rice.

– Marie Mazurek