Rice-A-Roni

image from here

I've been using this homemade rice-a-roni recipe for a couple decades.

I got it from my long time friend Debbie Smith.

We met in a BYU married students ward.

Her husband's brother Steve was a previous missionary companion
and roommate of Scott's.

We seem to always have this recipe with salmon.

You can tell it's one of those recipes that get used
by the shape of the recipe card.

Pacific Coast Clam Chowder

recipe and image from here

A few years ago we weren't able to get to the beach for our Thanksgiving clam chowder, so I found this recipe to make at home. We just had it last week and really enjoyed it!

Grandma's Clam Chowder - Pacific Coast Clam Chowder

Normally, I just add the chowder ingredients, without measuring, to my soup pot. I just taste and add them to my liking. For you, I have attempted to write down my family's recipe. Add or delete to your family's taste. ENJOY! Prep time: 20 min. Cook time: 30 min

5 bacon slices, cut into 1/4-inch pieces*

1/4 c. salted or unsalted butter (your choice)

1 medium onion, chopped

1/4 c. all-purpose flour

Salt and pepper to taste

4 c. milk**

Potatoes, peeled and cut into 1/4-inch pieces (as many potatoes as your prefer)

2 (6 1/2-oz.) cans minced clams, undrained

Crackers or bread

* I like to cut off most of the fat from the bacon.

** I sometimes replace some of the milk with cream.

Add the cut-up potatoes and simmer approximately 10 to 15 minutes or until the potatoes are soft. Add the cooked bacon, clams and clam liquid; simmer until thoroughly heated. Season to taste with additional salt and pepper.

Serve in large soup bowls. I sometimes like to add a dollop of butter on top of each bowl of clam chowder (your choice). Serve with crackers or bread. Our family likes to serve this clam chowder with Never-Fail Popovers.

Makes 8 servings.

All of the notes above are from the author. My only note is that I used only 3 cups of milk. We like our chowder thicker.