• 6 slices bacon
• 1/2 cup diced carrots
• 1/2 cup chopped celery
• 1/2 cup finely diced onion
• 1/4 cup all-purpose flour
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 (8 ounce) cans clams
• 2 (8 ounce) jars clam juice
• 4 cups milk
• 1 cup cubed potatoes
• 1 (8 ounce) package white Cheddar cheese, shredded
• 2 tablespoons chopped fresh parsley, for garnish

Directions:

1. In oven, cook bacon over medium heat until crisp. Remove bacon, drain on paper towels, and crumble. Put aside. Drain clams, save juice.
2. Cook and stir carrot, celery, and onion in bacon fat until onion is transparent.
3. Stir in flour, cornstarch, potatoes, salt, and pepper. Cook and stir until mixture is bubbly. Add reserved clam liquor to clam juice to measure 3 1/2 cups; stir juice and milk into the vegetable mixture. Heat just to boiling, and reduce heat to simmer. Cook, stirring occasionally, until mixture thickens.
4. Add clams, potatoes, and cheese; stir until cheese is melted. Sprinkle with reserved bacon, and garnish with chopped parsley.

• 1/2 cup butter
• 1 1/2 large onions, chopped
• 3/4 cup all-purpose flour
• 1 quart shucked clams, with liquid
• 6 (8 ounce) jars clam juice
• 1 pound boiling potatoes, peeled and chopped
• 3 cups half-and-half cream
• salt and pepper to taste
• 1/2 teaspoon chopped fresh dill weed

Directions:

1. Melt butter in a large kettle or stock pot over medium heat. Add onions and saute until clear. Stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes. Set aside to cool.
2. In a separate pot, bring clams and clam juice to a boil. Reduce heat and simmer for 15 minutes.
3. In a small saucepan, cover peeled potatoes with water. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain and set aside.
4. Slowly pour hot clam stock into butter/flour mixture while stirring constantly. Continue stirring and slowly bring to a boil. Reduce heat and add cooked potatoes. Mix in half and half, salt and pepper and chopped dill. Heat through but do not boil. 

1 1/4 cups flour

1 pinch salt

1 TBS sugar

1/2 cup butter or margarine

3 TBS ice water

Directions:

1. Mix together flour and salt.

2. Cut butter/margarine into small pieces, then add into flour mixture.

3. Mix with fingers until mixture is a bunch of coarse crumbs.

4. Drizzle in ice water, mixing in between drops, until the mixture resembles dough.

5. Gather dough into ball. Wrap in plastic wrap and chill for half an hour or more.

6. Roll out dough, spread in pie plate. Add desired filling and bake for as long as needed.

2 bags bittersweet chocolate chips

1 stick margarine

1 1/2 cup milk

A small bowl of strawberries

Directions:

1. Combine margarine and milk in a pot.

2. Heat mixture for 5 minutes.

3. Take off heat.

4. Stir in chocolate chips

5. Serve. Dip berries in mixture and eat.

6. If mixture hardens, reheat.

Serves eight.

Variations-

1. Use butter instead of margarine.

2. Use other fruit with/instead of strawberries

1/2 onion, chopped

2 TBS butter

1/2 butternut squash

48 oz. chicken or vegetable broth

1 cup whipping cream

1 tsp sage

salt and pepper to taste

Directions:

1. Chop onion into small pieces.

2. Melt butter in 4 quart pot.

3. Peel butternut squash. Remove seeds. Cut into 1 inch cubes.

4. Saute squash with onion for 5 minutes.

5. Add broth to onion and squash mixture. Bring to a boil. Cover with lid.

6. Simmer for 10 minutes. Squash should be tender. Remove from heat.

7. Puree squash mixture.

8. Add whipping cream. Stir. If necessary, repeat.

Try out and comment.

8 bananas

1/2 cup chocolate chips

1/2 cup mini marshmallows

Directions:

1. Preheat oven to 350 degrees F.

2. Hollow out bananas without ruining the shape of the banana peel.

3. Slice bananas into large bowl.

4. Add marshmallows.

5. Stir in chocolate chips.

6. Fill each banana peel with banana mixture.

7. Wrap in foil.

8. Bake 5 minutes.

9. Enjoy!

Serves eight.

Variations-

1.Use raisins and/or blueberries instead of/with chocolate chips.

2. Mash bananas instead of slicing.

3. Cool bananas, then unwrap and decorate with icing, frosting, and sprinkles.