Gingerbread Sugar Cookies

4 t. baking powder
2 t. soda
2 eggs
5 c. flour
2 c. sugar
1 c. milk
2 cubes margarine
2 t. vanilla
1 t. salt

Mix and then refrigerate for 3-4 hours. Bake at 350° for 10-12 minutes or until they turn brown on the edges. Makes 5 dozen cookies.

FROSTING:
1 c. powdered sugar
2 T. milk
1 T. shortening
1 t. vanilla
dash of salt
food coloring

Mix really well and spread on cookies.

Chocolate Eclair Pie

1 small box graham crackers
2 pkgs. (3 oz.) French vanilla INSTANT pudding
3-1/2 c. milk
1-9 oz. container whipped topping

FROSTING:
2 pkgs. Redi-mix liquid chocolate (must be Nestle's Cocoa Bake)
1 T. white corn syrup
1-1/2 c. powdered sugar
1 t. vanilla
3 T. milk
3 T. butter, melted

Butter bottom and sides of an oblong pan and line with whole crackers. Mix pudding with milk, then blend in Cool Whip. Layer pudding and crackers, ending with crackers. Make frosting:  Mix all ingredients together; spread carefully on top of graham crackers before chilling.  This should be prepared the day before you plan to serve it.    Yields:  16 servings

Enchilada Casserole (Ann Lundquist)

1 1/2 lbs. hamburger or chicken
1 c. chopped olives
1 can cream of chicken soup
1 can enchilada sauce
1 lb. grated cheese
1 c. green chilies
1 dozen corn tortillas

Brown hamburger with onion, then salt and pepper. Pour in soup and sauce. Simmer for 15 minutes. In a large casserole dish, alternate layers of tortillas, cheese, olives, chilies and sauce (about 2 layers). Top with cheese and bake at 350° for 30 minutes. Let set for a few minutes before serving.

Seasoned Rice

1 c. rice
3/4 c. water
1 can Campbell's Onion Soup
1 sq. (1/2 c.) margarine (cut in chunks)
4 oz. can mushrooms

Mix together; put in 1 1/2 qt. casserole dish. Bake at 375° for 45-60 minutes. Stir twice. Serves 8.

Strawberry Punch

2 packages strawberry kool-aid
3 or 4 cups sugar
2 6-oz cans lemonade
1 gallon water
1 pint frozen strawberry purree OR 2 10-oz frozen strawberries (blended
Ice