Mom's Manhatten Clam Chowder

There has always been a debate over whose was better, Aunt Helene's or Mom's. Both - good, both - different.

I love this recipe. No measurements - who needs them anyhow. Of course this is my kind of cooking - a little of this, a lot of that. It always comes together anyhow.

Clams - chopped.
Onions, carrots, celery and potatoes - diced.
Oregano, paprika - to taste.
Accent, salt, pepper, garlic, parsley.
Little bit of dill.
2 cans tomato soup (diluted with 2 cans of water).

In a medium soup pan, brown onions in one stick of butter. Add remaining ingredients plus water to partially fill and simmer for a half hour.

From recipe card from Mom - 2009.

Evelyn Gibson's Bread & Butter Pickles

Growing up one of the true signs of the coming autumn was Mom putting up pickles. And not just any pickle - Bread and Butter Pickles! I remember helping, running cukes through the slicer and watching all of the prep work. All for the tastiest pickle that God ever put on this planet.

Evelyn Gibson's Bread & Butter Pickles

1 Gal. Thin Sliced Cukes
8-10 White Onions, Sliced Thin
1 Green Pepper, Sliced in Thin Strips
1 Red Pepper, Sliced in Thin Strips
1/2 Cup Salt
5 Cups Sugar
5 Cups Cider Vinegar
2 Tablespoons Mustard Seed
2 teaspoons Celery Seed
1-1/2 teaspoons Tumeric

Mix Cukes, Onion, Peppers and Salt in large container. Cover over with Ice and let stand for three hours.

Drain ice/water.
Mix remainining ingredients and pour over cuke mixture. Heat to a boil
Place in hot, sterilized canning jars. Seal at once.

Makes 8 pints.

Enjoy!