JEANNIE FITZGERALD’ S  CLAM CHOWDER

30 lb. potatoes (diced)

10 lb. onions (diced)

2 bunches of celery (chopped)

3 qt. chopped clams and all the juice from the clams

1 lb. butter

Salt and pepper to taste

Old Bay Seasoning to taste

Cover potatoes, onions and celery with water. Cook the potatoes, onions and celery until the potatoes are almost done. Add butter stir until melted. Add clams and clam juice. Add part of the clam juice while cooking the potatoes, onions and celery. Salt, pepper and Old Bay to taste. Bring to a boil and then simmer until you’re ready serve.

  SLICED PINEAPPLE UPSIDE-DOWN CAKE

Terry Littell

11/3 c. butter, softened, divided

1 c. packed brown sugar

1 can (20-oz.) pineapple slices, drained

10 to 12 maraschino cherries

½ c. chopped pecans

1½ c. sugar

2 eggs

1 tsp. vanilla extract

2 c. all-purpose flour

2 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

½ tsp. ground cinnamon

½ ...