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 tsp. ground nutmeg
1 c. ...