Hi Carol! How wonderful that your daughter has taken to baking! That must give you such a nice, warm feeling—notwithstanding the fact that a couple of your recipe cards have gone missing!  But not to worry! I’ve got those favorite recipes for you right here.  Chicken & Dressing Bake This chicken dish was just like Sunday dinner, but in a neat package. Preparation time: 30 to 35 minutes Baking time: 50 minutes Serves 9 to 12 3 cups water 1 teaspoon dried celery flakes 1 teaspoon salt 4 boneless, skinless chicken-breast halves (about 5 ounces each) 3 large eggs 2 cups shredded mild Cheddar cheese, divided 1 (10 3/4-ounce) can cream of mushroom soup 1 (10 3/4-ounce) can cream of celery soup 1 (8-ounce) package corn bread stuffing mix 1/2 cup chopped onion 1/2 cup chopped celery 1/4 teaspoon black pepper 1. Combine water, celery flakes and salt in a large saucepan. Bring to a boil over high heat. Reduce the heat to medium-low. Add the chicken and cook until tender, about 20 to 25 minutes. Drain chicken, reserving 21⁄2 cups broth. Cool chicken until easily handled; coarsely chop.  2. Preheat the oven to 350F. Spray a 13 x 9-inch baking dish lightly with nonstick cooking spray.  3. Whisk eggs in a large bowl until blended. Add chicken, reserved broth, 11⁄2 cups Cheddar, mushroom soup, celery soup, stuffing mix, onion, celery and black pepper and mix well. Spoon chicken mixture into prepared baking dish.  4. Bake until browned and bubbly, about 45 minutes. Sprinkle with remaining Cheddar. Bake until cheese melts, about 5 minutes. Serve immediately. Grandma’s Secret Tip Grandpa preferred dark meat, so Grandma often used a whole chicken instead of chicken-breast halves. She put the chicken in a stockpot, covered it with water and brought it to a boil. She let it simmer for 1 hour, then let it cool in the liquid before pulling the chicken  from the bones. She measured out the chicken needed for this recipe and used the rest, plus the broth, for making chicken soup.   Deviled Ham Puffs These puffs looked so special on Grandma’s blue  serving platter. Preparation time: 48 minutes Chilling time: 1 hour Baking time: 25 minutes Makes 52 puffs  3 (4 1/4-ounce) cans deviled ham 1/3 cup sour cream 1 (2-ounce) jar pimientos, drained 1/4 cup minced celery 1 tablespoon prepared horseradish 3/4 teaspoon onion salt 3/4 teaspoon black pepper 1 cup water 8 tablespoons (1 stick) butter 1 cup all-purpose flour 1/2 teaspoon salt 4 large eggs  1. Combine deviled ham, sour cream, pimientos, celery, horseradish, onion salt and pepper in a medium bowl and mix well. Chill, covered, for 1 hour. 2. Preheat the oven to 400F.  3. Place the water and butter in a medium saucepan. Bring to a rolling boil over high heat. Gradually stir in flour and salt, stirring continually. Cook, stirring continually, over low heat until mixture forms a ball, about 1 minute. Remove from heat. Add eggs and beat until dough is smooth and glossy.  4. Drop by rounded teaspoonfuls onto baking sheets. Bake puffs until puffed and golden brown, about 25 minutes. Remove to wire racks to cool.  5. Cut off the top of each puff and reserve. Remove soft center and discard. Spoon 1 rounded teaspoonful of deviled ham mixture into each puff. Replace each top. Grandma’s Secret Tip The puff mixture was something Grandma used several different ways. Sometimes she filled the puffs with chicken salad. Other times, for a dessert, she filled them with vanilla pudding, then drizzled them with chocolate or butterscotch sauce. And for cheese puffs to serve with dinner, she added a cup of shredded Cheddar or Swiss to the mixture before spooning it onto the baking sheet.