Soft Ginger Cookies

Source: Johannah Banham
Cream together:

• 1 cup butter
• Add & beat:

• 3 eggs
• 3/4 cup molasses

Sift & mix in:

• 6 cups flour
• 1 Tbsp. baking soda
• 1 Tbsp. cinnamon
• 1 Tbsp. cloves
• 1 Tbsp. ginger
• 1 tsp. salt

Roll into 1" balls, then roll balls in sugar.

Bake on ungreased sheet @ 375º for 10 minutes or less.

Take them out when they are soft and puffy looking and barely browned.  They fall and crack as they cool.

Chicken & Swiss Casserole

• 5 boneless/skinless chicken breasts
• 8 oz. Swiss cheese slices
• 1 can cream of chicken soup
• 1/2 can chicken broth
• 3/4 cup melted butter
• 8 oz. package seasoned stuffing mix

1.  Halve chicken breasts.  Place in a 9"x13" glass casserole.
2. Cover with cheese slices. 
3. Mix soup and broth and pour over chicken.
4. Mix butter and stuffing, spread on top.
5. Cover with foil and bake at 350º for 1 hour.
6. Uncover, and bake for 30 more minutes.

Broccoli Casserole

• 1 cup rice, cooked
• 1 pkg. frozen broccoli cuts
• 1 cup cream of celery soup
• 8 oz. Velveeta
• 4 Tbsp. butter

Mix all together, place in greased casserole dish.

Bake at 350º for 30 minutes, until bubbly.

Spinach Dip

• 1 pkg frozen chopped spinach, squeezed & drained well
• 1 cup sour cream
• 1 cup mayonnaise
• 1 pkg. Knorr's dry vegetable soup mix

Combine all ingredients and serve with rye bread.

Artichoke Dip

Source: Sam Girgis

• 1 cup artichoke hearts, drained
• 1 cup mayonnaise
• 1 cup parmesan cheese
• 1 small can diced green chiles, optional

1. Mash up hearts with spoon.  
2. Add the rest of the ingredients, stir well.  
3. Microwave on 50℅ power until heated, about 8 minutes.  
4. Serve with crackers or corn chips.

Kraft Chicken Puffs

Yield: 4 1/2 dozen

• 2 cups chicken, finely chopped 
• 3/4 cup celery, chopped 
• 1/4 cup onion, chopped 
• 1 cup Swiss cheese, shredded 
• 1/2 tsp. mustard 
• 1/2 tsp. salt 
• dash pepper 
• Kraft Real mayonnaise 
•  *Petite Cream Puffs (recipe below) 

1.  Combine chicken, celery, onion, cheese, mustard, seasonings, and enough mayo to moisten; mix lightly. 
2.  Cut tops from petite cream puffs; fill with chicken mixture, replace tops. 
3.  Bake at 350º for 15 minutes. 

Petite Cream Puffs 

• 1 1/4 cups water 
• 1/4 cup margarine 
• 1 cup flour 
• 1/2 tsp. salt 
• 4 eggs 
• 1 cup (4 oz.) shredded Swiss cheese

1. Bring water and margarine to a boil.
2. Add flour & salt; stir vigorously over low heat until mixture forms a ball. Remove from heat.
3. Add eggs, one at a time, beating until smooth after each addition.
4. Stir in cheese.
5. Drop rounded teaspoonfuls of dough onto greased cookie sheet.
6. Bake at 400º for 30-35 minutes or until golden brown. Remove from cookie sheet immediately.