Mom's Clam Chowder

2 CUPS POTATOES DICED (SOMETIMES I USE MORE IF LOTS OF PEOPLE EATING
EASY WAY TO STRETCH THE MEAL--BUT DON'T DO TOOO MANY)
1 CUP CELERY CUT FINE
1 CUP CHOPPED ONION
COVER WITH JUST ENOUGH WATER TO COVER AND COOK TILL TENDER (I LIKE TO
ADD THE DRAINED CLAM JUICE TO THIS AND ALSO A LITTLE BIT OF CHICKEN
SOUP BASE--OR USE A CHICKEN BOUILLON CUBE BUT WATCH THE SALT YOU MAY
NEED LESS.) YOU MAY BE TEMPTED TO BROWN THE ONION IN BUTTER BUT IT
WILL MAKE YOUR CHOWDER LESS WHITE AND KIND OF A WEIRD BROWN
TINT...DON'T BOTHER IT TASTES GREAT WITHOUT DOING THE BROWNING. YOU
CAN ALSO ADD BACON BUT I USUALLY DON'T-- OH, IF YOU WANT TO BE REALLY
FANCY  & A STRONGER SEA FLAVOR YOU  CAN BUY EXTRA CLAM JUICE IN WHAT
LOOKS LIKE A SODA BOTTLE AND ADD THAT TO THE COOKING WATER BUT IT IS
FINE WITHOUT.

3/4 CUP BUTTER
3/4 CUP FLOUR
2 tsp SALT
 PEPPER
1 QUART HALF AND HALF
1 TBS SUGAR
1-2 CANS CLAMS IF YOU LIKE LOTS OF CLAMS OR THEY ARE ON SALE ;-) ADD 2
CANS IF NOT ONE CAN WORKS GREAT--SAVE JUICE--I  PREFER CHICKEN OF THE
SEA BRAND WHOLE BABY CLAMS

MELT BUTTER, ADD SALT  AND FLOUR COOK UNTIL BUBBLY AND SMOOTH--BE
CAREFUL NOT TO LET GET BROWN. SLOWLY ADD IN THE 1/2 &1/2 STIRRING
CONSTANTLY UNTIL THICK.  DO NOT BOIL.

ADD THE VEGETABLES, SOME OF THE WATER THEY COOKED IN (DEPENDING ON HOW
THICK YOU WOULD LIKE CHOWDER--I TRY TO ADD ALL), ADD SUGAR, PEPPER (I
PREFER TO USE WHITE IF YOU HAVE IT, CLAMS, A SPLASH OF TABASCO AND A
PINCH OF CHEYENNE  (RED)  PEPPER AND SOME FRESH CHOPPED PARSLEY.WARM
BUT DO NOT BOIL IT WILL CAUSE THE SOUP TO SEPARATE AND TOUGHENS THE
CLAMS. IF YOU NEED TO THIN IT JUST ADD A LITTLE MILK. THIS ALWAYS
TASTES BETTER THE NEXT DAY.

Grandma Robinson's Caramel Popcorn

2 c. light brown sugar
1/2 c. light karo corn syrup
1/2 lb. (2 cubes) butter or margarine
1/4 tsp. cream of tartar
1 tsp. salt (Grandma says she uses a little less)
1 tsp. baking soda
6 quarts of fresh unsalted popped popcorn

In a 2 1/2 quart saucepan, combine brown sugar, corn syrup, butter, cream of tartar, and salt (don't add the soda yet!). Heat to boiling; stir rapidly over medium-high heat. Do a hard boil: 260 degrees. Have soda ready; remove sugar mixture from heat and quickly and thoroughly stir in baking soda. Pour mixture over popcorn in a large roasting pan; stir gently. Bake at 200 degrees for one hour. Stir 2 to 3 times while baking. Remove popcorn from oven; turn out onto wax paper and pull it apart a little bit.

Grandma Prigmore's Sugar Cookies

Ingredients

1 c. soft butter or margarine

1 c. sugar

1 egg

1 tsp. vanilla

3 Tbs. cream or evaporated milk

3 c. flour

1 1/2 tsp. double acting baking powder

1/2 tsp. salt

Cream together butter and sugar. Mix in egg, vanilla, and cream/evaporated milk. Add flour, baking powder, and salt. Roll out and bake at 400 degrees for 8 min. Do not over-bake! Cookies are white on top when done.

Does anyone have Mom's goulash recipe?

Maple Apple Crisp

Ingredients

Filling:

• 5 Granny Smith apples, peeled, cored, chopped small
• 1/4 cup finely chopped pecans
• 3 tablespoons all-purpose flour
• 1/2 cup brown sugar
• 2 tablespoons maple syrup
• 1 tablespoon lemon juice

Topping:

• 3/4 cup all-purpose flour
• 1/3 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 6 tablespoons chilled butter, cut into pieces
• 1/4 cup coarsely chopped pecans

Directions

Preheat oven to 350 degrees F.

For the Filling:

• Mix all the ingredients together. Place into 7 to 8-ounce ramekins. (I just put it in an 8X8 pans instead of the individual cups.)

For topping:

Mix the flour, brown sugar, cinnamon and salt in large bowl. Blendthe butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling. (I like to add 1/4 cup oats and some of the nuts to the topping.)

Bake crisps for 35 to 40 minutes. (I can't remember if the cook time needs to be increased or not.) Cool 10 minutes before serving.

Peanut Butter Filled Chocolate Cookies

Peanut butter Filled Chocolate Cookies

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup butter softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1 egg
1 tablespoon milk
1 teaspoon vanilla
3/4 cup sifted powdered sugar
1/2 cup peanut butter

Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda. In another mixing bowl, beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add the egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. I have a powerful Kitchen-Aid mega mixer which could mix cement so I used the mixer the entire time. Form chocolate dough into 32 balls about 1-1/4 inches in diameter.

For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.

Place balls 2 inches apart on an ungreased cookie sheet. Bake ‘em in for 8-10 minutes or until they’re just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. They will be slightly soft so don’t overbake ‘em unless you want to play ice hockey out front with them.

Yummy Guacamole

1 Ripe Avocado
1/2 Orange, juiced
1/2 Lime, juiced
1-2 Tbsp. Salsa (we prefer chunky chipotle flavored)
A Titch of Salt (to taste)
A Titch of Ground Black Pepper (to taste)
A Titch of Cilantro (to taste)

Combine ingredients in a mixing bowl and cut in the avocado until blended, still leaving small chunks of avocado.