4 strips bacon, diced
1/2 cup chopped celery
1/2 cup chopped onion
2 cups milk
2 cans (15 ounces/425 g each) creamed corn
2/3 cup grated carrot
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (6 1/2 ounces/184 g) chopped clams, undrained
1 can (15 ounces/425 g) whole potatoes, drained and chopped
In a large saucepan, cook the bacon over medium heat until crisp. Remove the bacon, drain, and set aside. Ask an adult to pour all but 3 tablespoons of the bacon grease from the saucepan.
Put the celery and the onion into the saucepan and cook them until the onion is tender.
Stir in the milk, creamed corn, carrot, salt, and pepper and bring to a boil.
Reduce heat to low, cover the saucepan with a lid, and let the mixture simmer for 10 minutes.
Mix in the undrained clams and the potatoes and let simmer for 5 minutes. Serve the chowder with the bacon crumbled over the top.
3 cups flour
2/3 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
2 tablespoons margarine, melted
1 egg, beaten
1 cup raisins
Combine dry ingredients in a large bowl.
In a separate bowl, stir remaining ingredients together. Blend this mixture into the dry ingredients.
Place the dough into a greased 5″ x 9″ (13 cm x 23 cm) loaf pan. Bake at 350° F (175° C) for 50–55 minutes. Leave the bread in the pan for 2 minutes before turning it out on a wire rack to cool.
3/4 cup biscuit mix
1/4 cup vegetable oil
1 package (3 1/2 ounces/99 g) pistachio instant pudding mix (or any other flavor)
Mix all the ingredients together.
Drop by rounded spoonfuls onto a greased cookie sheet. Bake at 350° F (175° C) for 8 minutes or until lightly browned.