More Summertime Favorites

Clam  Pot-Pie         Kay Ayres
2 c flour
1/2 tsp salt
1 tsp baking powder
1 egg
1/3 c water
2 TB lard
Cut lard into dry ingredients. Stir in eggs and water. Roll out on floured board and cut into 1 1/2 x 1 1/2 inch squares.
Stew about 2 dozen minced chowder clams in juice and a little water. Let boil. Add parsley and onion flakes. Drop in dough by tablespoons and cook with lid on til done. 

Mother's Clam Pie        Kay Ayres' Grandma Virg
1 1/2 dozen chowder clams - Open and save as much juice as possible. Cut away dark patch of innards and throw away. Use scissors and cut clam in chunks.
6 med boiling potatoes - Precook. I usually use red skin. Boil and cook with skins on. Cool. Peel and chopup into cubes.
2 large stalks celery diced
3/4 c chopped onion
parsley flakes
5 hard boiled eggs, sliced.
Mix ingredients. Add clam juice.
Make pie crust. Cut into strips for lattice top.
Put ingredients, with pie crust on top, in a 2 - 3 quart casserole.
Bake at 450 for about 1 hour until top is slightly browned.

Crab Balls       Donna McCafferty Kalita
1 lb Maryland crabmeat
1/2 c breadcrumbs
1 egg
1/4 c mayonnaise
1/2 tsp old bay
1 tsp worcestershire sauce
1 tsp dry mustard
1/2 tsp salt
1/4 tsp pepper
Mix together all ingredients except crabmeat. Gently fold in crabmeat. Form into 1/2 inchg balls and fry in oil heated to 360 degrees until browned and cooked through. Drain on paper towels and serve immediately.

Corn Fritters          Janice McCafferty

1 c fresh or canned corn
1 egg beaten
1/2 tsp salt
1 c plus 2 TB flour
If using canned corn, drain off excerss juice. Add beaten egg, flour, baking powder and salt. Blend thoroughly. Fry on hot griddle using cooking oil, lard, bacon crippings, or other shortening. If mixture seems too thin, add more flour - too thick, add drained juice from corn or milk if using fresh corn. If center is not done when outside browns, batter may be too thick or heat too high. Some corn may also require about 1 tsp sugar to improve flavor. Change it up using bluberries or yellow or green squash. I use sour cream with them or pancake syrup. All depends which kind you make. Sometimes I use just butter.

Bar-B-Q Sauce        Becky Ayres
Enough for 3 pounds of meat:

Margaret and Walt Konschak
Becky and Dell Ayres
1978

1 medium onion quartered
1 clove garlic
1 12oz bottle chili sauce
juice of 1 lemon
1/4 c salad oil
1 tsp salt
1/2 tsp dry mustard
1/2 tsp chili powder
1/2 tsp black pepper
1/2 tsp paprika
3 dashes tabasco
2 TB Worcestershire sauce
3 TB holey
1 TB vinegar
3/4 can beer - drink the rest
Put all in blender and blend for about 30 seconds.
Pour in sauce pan and bring to a boil.