Soft Ginger Cookies

Source: Johannah Banham
Cream together:

• 1 cup butter and 2 1/2 cups sugar
• 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.

Instant Pot Orange Chicken & Rice

Source: https://iwashyoudry.com/instant-pot-orange-chicken-rice/ 

• 2 lbs. chicken thighs, cut into 1 1/2"pieces
• 1 Tbsp. olive oil
• 1 tsp. sesame oil
• 1/2 tsp. salt
• 1 tsp. garlic powder
• 1 tsp. ground ginger (or 2 tsp. minced ginger)

Sauce

• 1 1/2 tsp. fresh orange zest
• 2 Tbsp. fresh orange juice
• 3 Tbsp. soy sauce
• 1/3 cup sugar
• 1/3 cup dry sherry (or chicken broth)
• 1/3 cup chicken broth
• 2 Tbsp. water
• 2 Tbsp. corn starch

Rice

• 1 1/2 cups white rice (I use Jasmine), rinsed until the water runs clear, drained
• 1 1/2 cups water
• sliced green onions for garnish, optional

1. Set the Instant Pot to saute´funtion and increase to high heat.
2. Add olive oil and sesame oil to the inner pot to heat up.
3. Season the chicken with salt, garlic powder and ginger. 
4. Add chicken to the inner pot once hot and cook 2 to 3 minutes, browning on all sides. Turn the Instant Pot to the off position.
5. Meanwhile, whisk together the ingredients for the sauce: orange zest, orange juice, soy sauce, saugar, sherry, and broth. Pour over chicken and stir to coat.
6. Place trivet over the chicken in the Instant Pot.  Combine the rinsed rice and water in an oven-safe  dish (Make sure it is only half way filled as the rice will expand.) 
7. Place the rice filled dish on top of the trivet and close the Instant Pot lid, making sure the vent on top is in the sealed position.
8. Press MANUAL & HIGH PRESSURE for 4 minutes.  Let the pressure naturally release for 10 minutes after cooking (Do not release pressure immediately after cooking, do not turn off IP.)
9. Once 10 minutes is up, quick release of pressure.
10. Carefully remove the rice and fluff with a fork.
11. Meanwhile whisk together the 2 Tbsp. water with 2 Tbsp. cornstarch and turn IP to saute´ mode again.
12. Stir in cornstarch mixture and cook until sauce thickens (about 3 to 4 minutes).  
13. Serve over chicken over rice and garnish with sliced green onions if desired.  Enjoy!

Notes:

• If you want to make the sauce spicy, add a pinch of red pepper flakes and a tablespoon of Siracha sauce to the sauce mixture.
• Janet's notes: Made exactly as written, except subbed water + Better Than Bouillon for the broth and sherry.  Here are some tweaks to try:

1.  Marinate chicken in cornstarch and egg white, then saute´.  Probably could omit the final slurry...
2. Use fresh ginger and garlic and increase amounts for more flavor.
3. Add some cayenne pepper

Mormor's Swedish Coffee Bread (Original Recipe)

Source: Naemi Johanson

Start first:

• 2 cakes yeast
• 1/8 cup lukewarm water 
• large pinch sugar.

Combine:

• 3/4 tsp. salt
• 5 cups flour
• 1 cup sugar
• 15 - 20 cardamom seeds, crushed (or 1 1/4 tsp. pre-ground)

Combine and heat just past lukewarm:

• 2 cups milk
• 2/3 cup vegetable oil

Add liquid to dry mixture and blend thoroughly.

Add yeast, blend thoroughly.

Beat dough by hand (or heavy duty mixer). The longer the better.

(Optional: Add one beaten egg after beating is completed and blend thoroughly.)

Cover with a cloth and let rise until double in bulk.

Knead on floured surface, adding additional flour (as much as necessary to handle dough comfortably - but try to keep it loose as bread will be lighter if not too much flour is added at this point).

Form into braided loaves and/or cinnamon buns (bullar) and place on greased pans.  Cover with a cloth and let rise until double in bulk once again.

Brush surfaces with beaten whole egg and sprinkle with Swedish pearl sugar (Parl Socker).

Bake at 400º about 1/2 hour (check after 20 minutes).

Enjoy!

Pistachio Stuff

Source: Kathy Stockey

• 50 Ritz crackers
• 1 stick butter
• 1 quart vanilla ice cream
• 2 boxes instant pistachio pudding
• 1 1/2 cups milk
• 12 oz Cool Whip

1. Crush crackers, melt butter, combine, press into a 13"x9" pan.
2. Bake at 350º for 10 minutes.  Cool completely.
3. Mix milk, pudding, ice cream; then spread on cooled crust.
4. Chill 1 hour, then cover with Cool Whip.

Cranberry Bread

Source: 5Kidsin5Years/Sonlight

Put in a large bowl and whisk together:

• 4 cups flour
• 2 cups sugar
• 3 tsp. baking powder
• 1 tsp baking soda

Juice, and put into a 2 cup measuring cup:

• 2 oranges

Add:

• 2 tsp. zest from the orange peel
• 4 tbsp. melted butter

The juice, zest & butter should measure about 3/4 cup.  Add enough water to make it 1 1/2 cups.

Add:

• 2 beaten eggs

Stir together until just combined:

• wet & dry mixtures

Stir in:

• 2 - 3 cups cranberries (washed, dried, chopped)  
• 1 cup chopped nuts (opt.)

Bake in 2 greased loaf pans @ 350º for about 50 minutes, until a toothpick comes out clean.