MORE RECIPES

LOW FAT CLAM CHOWDER

½ of an onion

2 potatoes   

1 bottle of clam juice

Water         

1 can of chopped clams

1 can of evaporated milk

2 dashes of pepper

1. Peel and chop potatoes into bite-sized pieces. Place in a large saucepan.
2. Peel and chop onion and place in the saucepan with potatoes.
3. Pour the bottle of clam juice into the saucepan and add just enough water to come to the top of the vegetables.
4. Bring the vegetable mixture to a boil and cook until potatoes are tender when stabbed with a fork (about 15 minutes). Do not drain.
5. Add clams and evaporated milk to the saucepan and cook over a low heat for 5 minutes.
6. Add pepper.
7. Serve hot.

Mrs. Willbanks, Consumer Family Science teacher, Bourne Middle School

CRANBERRY NUT BREAD

2 C. flour

1 C. sugar

1 ½ tsp. Baking powder

1 tsp. Salt

¼ C. shortening

¾ C. orange juice

1 tbsp. Grated orange rind

1 well-beaten egg

½ C. chopped nuts

2 c. coarsely chopped fresh cranberries

  Sift flour, salt, sugar, baking powder and baking soda. Cut in shortening. Combine orange juice and rind with egg. Pour into dry ingredients, mixing just enough to moisten. Fold in nuts and cranberries. Spoon into greased loaf pan. Bake at 350° for one hour. Cool. Store overnight before cutting.