Thankyou to my neice Kate for giving me this wonderful idea to create an "online" cookbook. On Christmas Day 1997, Kate gave to me one of my most cherished possesions. It was a book she had made titled Kate's Family Heritage Cookbook. With the help of her Mom they hunted down many of our favorite recipes and put them all together on the computer and made this most wonderful book.A few of these recipes will be featured here and some others. Recipes on this page are ones handed down in my family and often made. I haven't put these in any peticular order other than just alphabetical. Eventually I will as I add more.

Alma's Almond Bars Mix Well: 1 Cup Flour 2Tbsp 4X Confectioners Sugar 1/2 Cup Butter Pat mixture in well buttered 8"x11" pan and bake 10 minutes at 400 degrees.    Mix and Spread on Baked Mixture: 1 1/2 Cup Brown Sugar 2 Eggs (slightly beaten) 2 Tbsp Flour 3/4 Cup Coconut 3/4 Cup Nut Meats (chopped) 1Tsp Vanilla Several Drops of Almond Extract  Bake 20 minutes in a 375 degree oven. Cool and then cut into bars.

New England Clam Chowder 3 Large Potatoes 1 Tsp Salt 4 Strips Bacon 1/2 Cup Chopped Onion 3 (8oz) Cans Chopped Clams with Broth (or 18 Chowder Sized Hard Clams) 1/4 Cup (1/2 stick) Butter  1/2 Cup Flour 1 Quart Milk (Skim Milk works OK also) 1 Tbsp Worcestershire Sauce 1/2 Tsp Pepper & Parsley 1 Cup Half & Half 1 Tbsp Minced Parsley Salt to Taste  Pare potatoes and cook in boiling water with salt until tender. Drain and cut into bite-sized pieces. In a large fry pan, cook bacon intil crisp. Remove from pan and drain fat. Cook onion in bacon drippings until clear. Add clams with broth and simmer 5 minutes. In a 4-quart pan, melt butter. Stir in flour and slowly stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a slow boil and thickens. Reduce heat, add potatoes, clam mixture, bacon pieces, Worcestershire Sauce, pepper and parsley. Add Half & Half and heat until hot, but do not boil. Salt to taste.

Sweet Potato Pie Casserole with Pecans 4 Large Yams 2 Eggs 1/4 Cup Half & Half or Evaporated Milk 1 Tsp Vanilla (optional) 3/4 Cup Sugar 1/2 Tsp Salt 1/3 Cup Butter (melted) Cinnamon and Nutmeg to Taste  Topping: 1 1/3 Cup Butter 3/4 Cup Brown Sugar 1/2 Cup Flour 1 Cup Chopped Pecans *You may want to double this if you like lots of crunchy topping. Cook the sweet potatoes until tender, peel and then in a food processor (or hand held mixer) mix with vanilla, sugar. salt, nutmeg and spices. Place in casserole dish In a food processor mix the topping ingredients until crumbly. Place on top of sweet potatoes. This dish can be microwaved, and then browned at the last minute in a 350 degree oven.

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