CRAB AND CORN CHOWDER
From: Ann Robas

This chowder can be enhanced by adding small cooked shrimp along with the crab. This is a very rich soup and can be adjusted to a lighter one by using more chicken broth and less cream. (We loved it rich all the way!)

1 stick butter or margarine
1 small onion, cut into small pieces
1 small green pepper, cut into small pieces
2 small potatoes, peeled chopped and diced
2 celery stalks, cut into small pieces
1 tsp. salt
2 TBLS. all-purpose flour*
2 TBLS. sweet paprika
1 can chicken broth
1 can white corn, cream style**
1 can white shoe-peg whole kernel corn**
1 quart half-and-half
1/2 pint (8 oz.) whipping cream
1 lb. claw crabmeat, picked over for shell

Using a 5-quart Dutch oven, melt butter or margarine over medium heat and add the next five ingredients. Stirring frequently, cook for about 10 minutes. Add flour and paprika and cook another minute or two, stirring all the while. Pour in chicken broth and stir until thickened. Add corn and cream and stir often until hot. Pick over crabmeat carefully to avoid bits of shell. Add crabmeat to chowder. Serve hot. Makes about 10 to 12 cups.

*For thicker consistency, use 3 TBLS.
**Can substitute yellow corn

ERMIE'S SCALLOPED POTATOES
From: the late Helen Litrico

8 all-purpose potatoes, peeled & cut in chunks

1/2-lb. sharp cheddar cheese, grated

2 TBLS. butter or margarine

2 eggs

1 cup milk

salt & pepper to taste

Parboil potatoes in salted water until tender. Drain well. In buttered casserole dish, layer half of the potatoes, half of the cheese, then the remaining half of potatoes and rest of the cheese. Mix eggs, salt, pepper and butter in milk. Pour over potatoes and cheese and bake in a 375°oven until the cheese browns.