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EASY RED VELVET CAKE

1 box yellow cake mix without pudding

Milk (substitute for water in cake mix)

2 tablespoons cocoa

1 teaspoon vinegar

2 eggs; or amount cake mix requires

1 oz. red food coloring

1/2 cup vegetable oil

9- x 13-inch pan. Bake for 30 to 35 minutes. Frost with Cream Cheese Frosting.

Cream Cheese Frosting:

1 box confectioners' sugar

1 (8-oz.) pkg. cream cheese, softened

1/2 cup margarine, softened

1 teaspoon vanilla

1 cup chopped nuts (optional)

In a small mixing bowl, mix all ingredients thoroughly. Spread frosting over cooled cake.

CHEDDAR SALSA BISCUIT BITES

1 2/3 cups self-rising flour

1 cup (4 ozs.) shredded cheddar cheese

1/2 cup salsa

1/4 cup melted margarine

1/2 cup water

Heat oven to 425°. Generously grease a large cookie sheet. In a large bowl, combine flour and cheese and mix well. Add salsa, margarine and water and stir just until blended. Knead dough gently on lightly floured surface just until smooth. Press or roll out dough to 12- x 6-inch rectangle. Cut into 2- x 1-inch strips with sharp knife or pizza cutter. Place strips about 1/2 inch apart on greased cookie sheet. Bake for 11 to 13 minutes or until light golden brown. Serve warm. Yield: 36 biscuit bites.

BROCCOLI WALDORF SALAD

6 cups broccoli florets

1 large red apple, chopped

1/2 cup raisins

1/4 cup chopped pecans

1/2 cup prepared coleslaw dressing

In a large serving bowl, combine the first four ingredients. Drizzle with dressing; toss to coat. Refrigerate leftovers. Yield: 10 servings.

SPRING FRUIT SALAD

1 (11-oz.) mandarin oranges, drained

1 cup flaked coconut, toasted

1 cup miniature marshmallows

1 (8-oz.) carton sour cream

1 (8-oz.) can pineapple tidbits, drained

2 tablespoons chopped walnuts

1 tablespoon brown sugar

Fresh mint (optional)

In a bowl, combine the first five ingredients; mix well. Cover and refrigerate overnight. Just before serving, sprinkle with walnuts and brown sugar. Garnish with mint if desired. Yield: 6 servings.