Victoria’s Read

DUMP CAKE

INGREDIENTS:
1 can crushed pineapple
1 box white cake mix
1 can cherry pie filling
1 cup melted margarine
1 cup chopped nuts or coconut

DIRECTIONS:
-Dump pineapple and juice over a greased 9×13 baking dish
-Dump cherry pie filling over pineapple.
-Dump cake mix over cherry pie filling.
-Pour melted margarine evenly over cake mix.
-Sprinkle top with nuts or coconut.
-Bake at 350 degrees for 45 minutes to an hour.
Thank you, Nancy Stratton.

CHICKEN LEMON
STIR-FRY

Preparation Time: 20 minutes
Cooking Time:  20 minutes
Makes 6 Servings

INGREDIENTS:
1½ cups (375 ml) rice
1 tbsp (15 ml) butter
1 tbsp (15 ml) vegetable oil
1 onion, finely chopped
½ lb (250 g) boneless skinless chicken breasts cut into 1-inch (2.5 cm) cubes
3 tbsp (45 ml) cornstarch
1 ½ cups (375 ml) 1% milk
3 tbsp (45 ml) soy sauce
1 tbsp (15 ml) liquid honey
1 can (14 fl oz/398 ml) miniature corn, drained
2 tbsp (25 ml) lemon juice
1 to 2 tsp (5 to 10 ml) grated lemon rind

DIRECTIONS:
-In medium saucepan, start cooking rice. 
-While rice is cooking, heat butter and oil over medium heat in a large skillet. 
-Stir-fry onion until tender. 
-Add carrots, garlic and snow peas. 
-Stir-fry for 2 minutes. 
-Add chicken and stir-fry until chicken is browned on all sides.  -In a small bowl, whisk cornstarch into milk. 
-Gradually add milk mixture to skillet, cook and stir until sauce comes to a boil and thickens. 
-Stir in soy sauce, honey, miniature corn, lemon juice and grated rind.
-Serve with rice.

Submitted by Marjorie Kelly of The Heart & Stroke Foundation