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Show Happy Homemaking Hints by Janet H. Weaver Our request for Clam Chowder was answered by Ferrel Dene Baldwin and the good folks at the Valley Car Corral. Some of you may already have this recipe because it, along with others, was given out at the grand opening of the Car Lot. We thank the Baldwins for their willingness to share and will use some other recipes from them in future columns. Mrs. Baldwin indicates that this Clam Chowder recipe was based on the "yummy" Clam Chowder served at Brattons in Salt Lake. Clam Chowder 1 onion chopped 1 cube butter or margerine 1 quart of half and half 2 cans minced clams and juice. 4 medium stalks celery chopped flour 5 med. potatoes boiled and diced salt and pepper to taste Cook onion and celery in butter or margerine until tender. Stir in enough flour to make thick. Add half and half stirring till thickens. Bring to slow boil. Add clams, salt and pepper and potatoes and heat. Milk can be added to make thinner if desired. ' Marilyn Lee of Crescent City, California is looking for a recipe for "Old fashioned Honey Candy", and is sure some reader of the Record would have one. How about it? Send recipes and requests to me at 116 N. 200 E., Cedar; in care of the Iron County Record; or call me at 586-6759. |