Clam Chowder
(the best!)

1 chopped onion
2 peeled and cubed potatoes
1 cup diced celery
1 cup diced carrots
1 1/2 teaspoons salt
ground black pepper to taste
2 (10 ounce) cans minced clams
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar

Drain juice from clams into a large pan. Add onions, celery, potatoes and carrots, cover with water. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.

In a sauce pan or bowl, melt the butter, whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Add to the veggies and water.

Stir in clams just before serving. Cook for about 5 minutes, or until heated through. Do not allow to boil (if clams are cooked to long they will become tough). When clams are heated through, stir in vinegar, and season with salt and pepper.

Stuffed Shells
Courtesy of Josh Walters
Cook 1 pound hamburger with salt and pepper and freeze dried chives (to taste)

Cook 1/2 Jumbo Shells (About 1/2 box)
Mix together
1 pkg cream cheese
1 tsp salt
1 tsp pepper
fresh minced garlic (to taste/ about 1 tsp)
Dried onions

Mix cooked hamburger in with previous ingredients. Fill each shell with completed mixture.
Place in a casserole dish. Top with your choice of sauce, use Bertolli Spaghetti, or Vodka sauce.
Top with mozzarella cheese or fresh Parmesan.
Cook on 400 for approx. 20 mins or until cheese is melted.
Makes about 20 shells