Ginger Snaps

2½ c. flour ¾ c. butter
2-3 tsp. ginger 1 c. sugar
2 tsp. soda 1 egg
½ tsp. salt ¼ c. molasses
1 tsp. cinnamon 1 tsp. vanilla

Cream butter & sugar until fluffy. Add egg and molasses and mix well. Add dry ingredients, blend well. Form into balls and roll in sugar. Bake @ 350º for 8-10 minutes.

Cheddar Spoon Bread

1 1/2 cups milk
1/2 cup cornmeal
2 cups shredded cheddar cheese or Monterey Jack (8 oz)
1 T. butter or margarine
1 1/2 tsp. baking powder
1 tsp. sugar
1/4 tsp. salt
4 eggs

1. In a large saucepan combine milk and cornmeal. Cook, stirring constantly, over medium-high heat until mixture is thickened and bubbly; remove from heat. Add cheese, butter, baking powder, sugar, and salt; stir until cheese melts.

2. Separate eggs. Add yolks one at a time, to cornmeal mixture, stirring after each addition just until combined (mixture will be thick).

3. In a large mixing bowl beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight).

4. Stir about one-third of the beaten egg whites into the cornmeal mixture. Gently fold remaining beaten egg whites into cornmeal mixture until combined. Spoon into an ungreased 2-quart casserole or souffle dish.

5. Bake in a 325* oven for 45-50 minutes or until a knife inserted near the center comes out clean. Serve immediately.