Chocolate Pound Cake

Ingredients
CAKE
1 cup or 2 sticks butter
1/2 cup shortening
3 cups sugar
5 eggs
1 tablespoon vanilla
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
4 tablespoons cocoa
1 cup milk

ICING
1/2 cup or 1 stick margarine
3 tablespoons cocoa
2 tablespoons milk
1 box confectioners' sugar, sifted
1 teaspoon vanilla


Directions
Preheat oven to 350 degrees F.. Grease and flour a tube pan.

CAKE
Cream butter, shortening and sugar. Add eggs, one at a time, and continue beating. Add vanilla.
Sift dry ingredients together. Add to creamed mixture alternately with the milk, starting and ending with dry ingredients.

Pour batter into prepared tube pan. Bake for 2 hours. Let cake cool in the pan for 10 to 15 minutes. Remove to a wire rack and frost immediately, while still hot.

ICING
Melt margarine in top of a double boiler over boiling water. Add other ingredients, stirring well. (Be sure to sift the confectioners' sugar.) Spread the frosting over the hot cake. If icing begins to harden, place back over boiling water and stir until of spreading consistency again.

Shrimp Scampi with Artichoke Hearts

Ingredients
Olive oil
12 large shrimp, peeled, deveined and rinsed
2 cloves garlic, peeled and minced
1 (8.5-ounce) can quartered artichoke hearts
1/4 cup chopped fresh dill

Directions
1. In a large skillet, pour enough olive oil to cover bottom of pan and heat over medium heat.
2. Once the oil is hot, add the shrimp, garlic, artichoke hearts and dill, plus salt and pepper to taste, and saute for approximately 3 minutes, or until shrimp turns pink in color.
3. Serve over rice.

Fresh Fruit with Lemon Mint Sauce

Ingredients:
3 large oranges, peeled and sectioned
2 large red grapefruits, peeled and sectioned
2 cups seedless red grapes, halved
2 tablespoons chopped fresh mint
1 (6-ounce) container low-fat vanilla yogurt
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 teaspoon honey
Garnish: fresh mint sprigs

Directions:
Place first 4 ingredients in a medium bowl, gently tossing to combine. Cover and chill 2 hours. Stir together yogurt and next 3 ingredients just before serving, and serve with fruit mixture. Garnish, if desired.

Nutritional Information:
173 calories (0.0% from fat); 0.8g fat (sat 0.4g,mono 0.2g,poly 0.1g); 4g protein; 24mg sodium; 4.9g fiber; 42g carbohydrates

Papaya Spinach Salad with Honey Ginger Dressing

Ingredients:
Dressing
2 tablespoons lime juice
2 tablespoons honey
2 teaspoons vegetable oil
1/2 teaspoon grated gingerroot or 1/4 teaspoon ground ginger

Salad
5 cups bite-size pieces fresh spinach
1/2 cup julienne strips jicama
1/2 cup sliced radishes
1 medium papaya or mango, peeled, seeded and cut up
2 tablespoons sunflower nuts

Direction:
In tightly covered container, shake all dressing ingredients.
In large bowl, toss dressing and remaining ingredients except nuts. Sprinkle with nuts.

Nutrition Information
1 Serving: 90 Calories (Calories from Fat 30); 3g Total Fat (Saturated Fat 0g, Trans Fat 0g);25 mg sodium; 14g total carbohydrates (3g Dietary Fiber, 9g Sugars ); 2g Protein Vitamin A 60%; Vitamin C 70%; Calcium 4%; Iron 6%