Pumpkin Cake with Cream Cheese Frosting

Delicious! Try it you'll like it :)


Pumpkin Cake with Cream Cheese Frosting

 I made my cake with ( frozen) fresh pumpkin from last year.

How to cook a pumpkin:
Cut in half and place cut side down on a grease cookie sheet (I use PAM spray). Bake 350 degrees until a fork can be inserted easily and well cooked. Let cool, scoop out the pumpkin, then puree in a blender.  I use a hand held immersion blender. You can use right away or freeze for later use.

Mama's Fish Chowder

I can't believe that it has been a whole year since I last posted a recipe. Believe it or not I have still been cooking for my family.

Here is a favorite recipe of mine. My mother used to make it for me. She knew how much I loved it. My family are not big fish eaters, so I don't make it very often. Pollock was on special this week...that is what prompted me to dig the recipe out and make it for myself. This recipe make about three hungry servings. You will need to double it to feed more people. The chowder will keep in the refrigerator for a couple of days. In fact it will taste better the next day.  Enjoy!




1/2 cup salt pork (4 slices) cut up into bits (this time I left the slices whole and discarded after rendering the fat) edited 4/18/2011: used 3 slices of bacon cut up instead of the salt pork

1 cup chopped onion (1 large)

3 cups cold water

3 large potatoes diced

1/4 tsp. pepper

1 tbs cider vinegar

1 lb white fish (pollock, shrod, haddock)chunks

1 small can evaporated milk

1 cup milk (1%)



In a heavy kettle fry out pork until crisp. Remove for later (or discard). In hot fat , fry onion slowly until soft and golden. Add 3 cups cold water, potatoes, pepper & vinegar. Boil until potatoes are half done. Add fish. Cooking gently until fish is tender. Add milk. Once hot, serve with browned pork. Serves 3 hungry people.