Clam Chowder

-Gwen S.

2 6-8 oz cans minced clams

1 cup celery, finely chopped

1 cup onion, chopped

2 cups potatoes, diced

1 cup carrot, sliced

3/4 cup butter

3/4 cup flour

1 qt. half and half

1 1/2 tsp salt

1/2 tsp sugar

few grains of pepper

Pour juice from clams over vegetables and add just enough water to cover.  Cook until potatoes are done.

Over low heat, melt butter in dutch oven.  Blend in flour, then half and half, stirring constantly.  Add cooked vegetables and liquid from clams.  Add clams, salt, sugar, and pepper.  Cook over low heat to thicken.

Tuna Divan Crescent Squares

1 can (8 oz) Pillsbury refrigerated cescent dinner rolls
1 cup shredded Swiss Cheese (4 oz)
1 box (9 oz) frozen cut broccoli, cooked, well drained
4 eggs
1 can (10 3/4 oz) condensed cream of broccoli soup
2 Tbsp mayonnaise or salad dressing
1/2 tsp onion powder
1/2 tsp dried dill weed
1 can (6 oz) water-packed tuna, drained
1 jar (2 oz) diced pimiento, drained *

1. Heat oven to 350. Unroll dough and separate into 2 long rectangles; place lenghtwise in ungreased 13x9 inch pan. Press in bottom and 1/2 inch up sides to form crust; press edges and perforations to seal. Sprinkle cheese over crust; arrange broccoli over cheese.

2. In medium bowl, beat eggs slightly with wire whisk. Beat in soup, mayonnaise, onion powder and dill weed. Stir in tuna and pimiento. Pour evenly over broccoli.

3. Bake 28-32 minutes or until filling is set. Cut into squares; serve warm.

* 1/4 cup of chopped red bell pepper can be substituted for the pimiento.

Mexican Shrimp Cocktail

-Cynthia H.

1 lb medium shrimp, peeled and cooked

2 tomatoes, chopped

1 medium onion, chopped

2 lemons juice

1/2 jalapeno, seeded and chopped

Mix all the ingredients.

Add:

1 cup tomato sauce

1/4 cup ketchup

1 tsp vinegar

Let sit for a few hours in refrigerator or overnight.

Garnish with chopped avocados, chopped cilantro and Tabasco sauce. Serve with our favorite crackers.