“Kitchen Krafts,” Friend, Mar. 1992, 22
Kitchen Krafts
Vegetable Clam Chowder
4 strips bacon, diced
1/2 cup chopped celery
1/2 cup chopped onion
2 cups milk
2 cans (15 ounces/425 g each) creamed corn
2/3 cup grated carrot
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (6 1/2 ounces/184 g) chopped clams, undrained
1 can (15 ounces/425 g) whole potatoes, drained and chopped
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In a large saucepan, cook the bacon over medium heat until crisp. Remove the bacon, drain, and set aside. Ask an adult to pour all but 3 tablespoons of the bacon grease from the saucepan.
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Put the celery and the onion into the saucepan and cook them until the onion is tender.
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Stir in the milk, creamed corn, carrot, salt, and pepper and bring to a boil.
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Reduce heat to low, cover the saucepan with a lid, and let the mixture simmer for 10 minutes.
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Mix in the undrained clams and the potatoes and let simmer for 5 minutes. Serve the chowder with the bacon crumbled over the top.
Irish Soda Bread
3 cups flour
2/3 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
2 tablespoons margarine, melted
1 egg, beaten
1 cup raisins
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Combine dry ingredients in a large bowl.
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In a separate bowl, stir remaining ingredients together. Blend this mixture into the dry ingredients.
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Place the dough into a greased 5″ x 9″ (13 cm x 23 cm) loaf pan. Bake at 350° F (175° C) for 50–55 minutes. Leave the bread in the pan for 2 minutes before turning it out on a wire rack to cool.
Pistachio Pudding Cookies
3/4 cup biscuit mix
1/4 cup vegetable oil
1 package (3 1/2 ounces/99 g) pistachio instant pudding mix (or any other flavor)
1 egg
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Mix all the ingredients together.
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Drop by rounded spoonfuls onto a greased cookie sheet. Bake at 350° F (175° C) for 8 minutes or until lightly browned.
Photos by Phil Shurtleff