Rocky Road Candy

12 oz. semi-sweet chocolate
2 c. unsalted dry roasted
1 can condensed milk peanuts
2 butter or margarine
10 1/2 oz. miniature marshmallows

Melt chocolate with milk and margarine over low heat. Mix nuts and marshmallows in another bowl. Then pour hot mixture over the nuts and marshmallows. Stir to mix. Pour into pan. Let cool and then cut into squares.

Quick Clam Chowder

2 tbsp butter
1 small onion, diced
2 large potatoes, peeled and diced
32 oz of chicken broth
2 6 oz cans of clams
1 cup of half and half
4 tbsp of cornstarch
3./4 cup of water
1/4 tsp Old Bay Seasoning
1/4 tsp Adobo all purpose seasoning
salt and pepper to taste

Saute onions in butter, then add potatoes, chicken broth, and juice from clams. Bring to a boil and simmer for 15 minutes or until potatoes are tender.  Add half and half, clams, and seasonings. Stir cornstarch into the water, then stir into the soup. Cook for about 5 minutes. Enjoy!

Applebrosia

1 large can crushed pineapple in its own juice (undrained)
4 large apples
1 large frozen condensed orange juice
4 large bananas
1 orange juice can of water

Peel and grate apples, putting immediately into orange juice and water mixture. Add crushed pineapple and chill covered. Add sliced bananas immediately before serving.

Spanish Delight

2 cans water (use tomato 1 lb. ground meat paste can)
1 chopped onion
1 box gluten free flat noodles
1 chopped bell pepper Sliced cheese
1 can sliced mushrooms Sliced onion for garnish
1 sm. can tomato paste
1 sm. bottle tomato ketchup 

Brown meat, onion, bell pepper and mushrooms. In a saucepan heat to boiling tomato paste, ketchup and water. Season to taste and add browned meat. Cook 1 box flat large noodles and drain. Put layer noodles then meat mixture, repeating and ending with meat sauce. Put slices of cheese on top and garnish with sliced onion. Bake at 400 until heated all the way through.