2   Large Shredded Wheat  (per person)

2   Tablespoons butter or margarine

jam or jelly as desired

salt  (optional) 

          In a frying pan, heat the butter or margarine, being careful not to burn it. 

Take the 2 Shredded Wheat and hold them under cool tap water until they

are wet inside and out, but are not falling apart.   I usually hold lay one in my

hand and let the water run over it.  Next, place them in the hot buttered pan

with the flattest side down.  You can sprinkle a little salt on the top side, if desired.  

Using a spatula, gently press on them.   When it is browned on the bottom side,

use the spatula to flip it over and fry it for a few more minutes.  Remove the

fried Shredded Wheat from the pan.  Place them on a plate, again taking care to

keep them whole.   They are now ready to be buttered (optional) and covered

with your favorite jam or jelly.  They are quite a taste treat.   If  you like Triscuits,

you will probably love this.

8 – 10          large potatoes

1                 onion  (medium)

1/2 lb.         bacon

3 c.              milk

3 cans         cream style corn

3 Tbs.          bacon grease

                    salt and pepper

Peel and cut potatoes into bite size pieces.   Peel and dice onion.   Place the

potatoes and onion in a pan, add water to cover them and cook until they

are almost soft.  The water should be down below the top of the potatoes.  

Do not drain the water.

While potatoes are cooking, fry the bacon until very crispy, drain on paper

towels and cool.  Set aside some bacon grease (optional) to add to the potatoes

later.

Add the cream style corn to the potatoes and onions, and add the milk, bacon

broken in small pieces and bacon grease.  Salt and pepper to taste.   Reheat

before serving, stiring often to prevent milk from curdling. 

We always serve in large bowls.  We break up a crusty bread in the bottom

of the bowl and then ladle the Chowder over the bread.   Alone, or with bread,

it is wonderful, and even better the next day.    ENJOY.