Appetizers

Trim broccoli; pare stems. Cut flowerettes into 1-inch pieces, and stems into ¼-inch slices. Cook, covered, in boiling salted water in a large saucepan for 5 minutes; drain; mash. Combine butter, water, salt and garlic powder in a large saucepan. Heat until water is boiling and butter is melted. Add flour all at once; remove from heat. Stir mixture quickly with a wooden spoon until dough comes away from side of pan and forms mound in center. Add eggs, one at a time, beating well after each addition until mixture is smooth. Stir broccoli into dough; chill 2 hours or overnight. Pour enough oil into a deep skillet or large saucepan to make a 3-inch depth; heat to 375. Scoop up a heaping teaspoonful of the dough, push it off into the oil with another teaspoon. Continue with spoonsful of dough; frying just a small batch at a time. Brown about 2 minutes on one side; then turn. Remove with a slotted spoon to paper toweling to drain. Make-ahead tip: Dough may be prepared the day before. Puffs may be fried several hours before serving. Heat on a cookie sheet in a moderate oven (350) for 10 minutes.

Break up chicken. Mix mayonnaise and cream cheese; stir in chicken and almonds. Put in pie pan and bake at 350 for ½ hour or until brown on top. Serve with crackers.

Soak gelatin in 3 T cold water and set aside. Heat soup; add gelatin and mix in other ingredients. Pour into Jello mold. Refrigerate several hours. Serve with crackers.

Heat oven to 400°F. Place chicken on foil-covered rimmed baking sheet sprayed with cooking spray. Bake 30 min. Transfer chicken to slow cooker; discard foil with any drippings. Mix remaining ingredients until blended. Pour over chicken; stir to evenly coat. Cover with lid. Cook on LOW 5 to 6 hours (or on HIGH 2-1/2 to 3 hours).