Kitchen Krafts

1. Dip the chicken breasts into the egg, then roll them in the cornstarch.

2. In a small amount of oil, fry the chicken until just browned.

3. Place the chicken in a shallow baking pan, pour the sauce over it, then bake it uncovered at 325° F (160° C) for one hour, turning the chicken every 15 minutes.

Mix all ingredients together.

1. In a two-quart baking dish, mix together all ingredients except the broccoli.

2. Bake at 325° F (160° C) for 50–60 minutes until tender.

3. Just before the rice is done, cook the broccoli according to the package directions; drain well.

4. Spoon the rice onto a dinner plate, leaving a hole in the middle. Put the broccoli in the center and serve.

1. Blend the margarine and sugar together. Mix in the molasses and the egg.

2. In a separate bowl, combine the flour, soda, salt, and spices. Add the flour mixture in small amounts to the margarine mixture, stirring after each addition.

3. Shape the dough into 1 1/2″ (4 cm) balls. Put 3″ (8 cm) apart on a greased cookie sheet. Bake at 350° F (175° C) for 10–12 minutes. Let cool.

4. Place a large spoonful of ice cream on the flat side of one cookie, then gently press the flat side of a second cookie on top of the ice cream. Repeat with the remaining cookies. Serve immediately, or store in the freezer for up to two weeks.