Buttercream Frosting

Makes 3 cups stiff icing

½ cup solid vegetable shortening
½ cup butter, softened but not melted
1 lb. confectioners sugar (about 4 cups)
2 tablespoons milk
1 teaspoon vanilla

Cream shortening and butter. Add sugar, milk and vanilla. Blend on medium speed until all ingredients are mixed well. Blend a minute or two more until creamy in texture. If using a hand mixer and icing is not creamy, use high speed or add more milk a drop at at time. This icing can be refrigerated in an air tight container for up to 2 weeks. Rewhip before using.

Fruit Salad Cake

Oven 350º

1 white cake mix baked as directed in a 9x13 pan
1 16-oz. container Cool Whip, thawed
3 - 4 lbs. fresh strawberries, sliced and lightly sugared
3 kiwis, sliced
8 oz. blueberries

Mix sliced fruit in a large bowl. Once the cake is cooled, break the cake into pieces and layer a punch bowl or similar sized bowl as follows: one layer of cake bits, one layer of Cool Whip, one layer of fruit. Continue to layer the bowl until you have used all your ingredients. For the top layer of fruit, arrange artistically.

Bratten's Clam Chowder

(Serves 8)

1 cup celery, finely chopped
1 cup onion, finely chopped
2 cups diced potatoes
2 6½-oz. cans minced clams and juice
¾ cup butter
¾ cup flour
1 quart half-and-half
1½ teaspoon salt
pepper
2 Tablespoons vinegar


Drain juice from clams and pour over vegetables in small saucepan. Add enough water to barely cover and simmer until barely tender. Melt butter and add flour. Cook stirring constantly. Add milk and stir until thick. Add undrained vegetables and clams and vinegar. Heat. Add salt and pepper.

Salsa Chicken

(Serves 4 to 6)

1¼ cups chicken bouillon
2 cups prepared salsa, your choice of mild, medium or hot
4 to 6 boneless, skinless chicken breast halves
1 cup shedded cheddar or Mexican cheese
2 to 3 cups cooked rice

Cover bottom of slow cooker with chicken bouillon. Layer three pieces of chicken. Cover with the rest of the bouillon and the rest of the chicken. Pour salsa over chicken. Cover and cook 4 to 6 hours on low until tender but not dry. Serve chicken spooning extra salsa over rice. Garnish with cheese before serving.