1/2 cup shortening
1 cup surgar
1 egg
1 can undrained crushed pineapple (8 3/4 oz.)
1 tsp. vanilla
1/2 cup firmly packed brown surgar
1 1/2 cups flour
1 tsp. salt
1/2 cup flaked coconut

Cream together shortening, granulated surgar and egg.
Add undrained pineapple and vanilla, mix well.
Stir in flour, soda and salt.
Turn into a 9x13 greased and floured pan.
Combine coconut and brown surgar and sprinkle over batter.
Bake at 350* for 35-40 min.

When cool, cut in squares and serve with whipped topping.

1 egg or 2 egg whites
1 1/4 cups buttermilk
2 tbsp. vegetable oil
1/2 cup soy flour
1/4 tsp. soy sauce
1/4 cup wheat germ
1/4 cup corn meal
2 tsp. baking powder
1/2 tsp. salt

Beat eggs until light: add buttermilk and mix well.
Mix dry ingredients together, then add all at once to liquids.
Stir until just blended well.
1/2 cup of frozen blueberries may be added for a special treat.
Also, you may use 3/4 whole wheat flour if you don't have soy flour.

2 cups apple juice
2 oz. soft tofu
2 frozen bananas (1 quarter ea. banana before freezing)
3/4 frozen berries (strawberries, blueberries or raspberries)

Combine all ingredients in a blender and blend until smooth.
Makes 2 large glasses.

4 cups shredded cabbage
1 tsp. chopped onion
1/3 diced celery
1/3 cup chopped green pepper
1/3 finely chopped carrot

Dressing:

2 tbsp. vinegar
1 cup salad dressing
1/8 tsp.pepper
2 tbsp.sugar
2 tbsp. milk
1 1/2 tsp. salt
1/8 tsp. paprika
1/2 tsp. prepared mustard

Stir seasonings into salad dressing, add vinegar and milk.
Stir until smooth.
Mix with vegatables and refrigerate.

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