Kat Roedell’s Chocolate Cherry Pound Cake

Ingredients:

• 1 Box Chocolate Fudge Cake Mix
• 3 Eggs
• ½ Cup Vegetable Oil
• 1 Box Fudge Pudding
• 1 Small Jar Maraschino Cherries (reserve liquid)
• 1 Bag Semisweet Chocolate Chips
• Less than 1 ¼ cup of Black Coffee

Directions:

1. Heat over to 350 degrees Fahrenheit for shiny metal or glass pan, or 325 degrees Fahrenheit for a dark or nonstick pan.
2. Grease bottom only of 13” x 9” pan, or the bottom and sides of any other types of pan.
3. Instead of the water that the cake mix calls for, use the juice from the jar of Maraschino Cherries in a measuring cup. Fill the rest of the measuring cup up to 1 ¼ cups with coffee. Mix the two liquids together.
4. Mix the cake mix, the cherry juice and coffee, oil, and eggs in a large bowl with mixer on medium speed or beat vigorously by hand for 2 minutes. Then fold in cherries and chocolate chips. Finally, pour the mix into the pan.
5. Bake as directed below, or until a toothpick inserted into the center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting.
6. For a 13” x 9” pan, bake for 30-35 minutes. For two 8” Rounds, bake for 30-35 minutes. For two 9” Rounds, bake for 25-30 minutes. For a Bundt pan, cook for 40-45 minutes. For cupcakes (makes 24), bake for 14-19 minutes.
7. If using a dark or nonstick pan, bake 3-5 minutes longer than times above.

Grandma McElhiney’s Corn Chowder Recipe

Ingredients:

• A 1-pound package of Leidy’s Maple cured bacon.
• 1 medium-sized onion.
• 1 Green Pepper
• 8 Medium-sized Potatoes
• 3 Cans of Cream Corn
• Milk

Directions:

1. Use a whole pound of Leidy's Maple cured bacon. Cut the package in half, and then cut the strips up into small pieces. Place bacon pieces into very large pan - 2+ gallon size.
2. Turn on medium heat. Use a large strainer spoon. Stir the bacon a lot to keep it from sticking to the pan.
3. Cut up half of the medium-sized onion. Take the skin of the onion off, throw away the skin. Create about 1 cup of cut-up onion.
4. Cut up one whole green bell pepper - throw away the inside with seeds.
5. Bacon should be cooked within the time that it takes to cut up the onion and bell pepper.
6. Add onion to cook.
7. After a few minutes, add bell pepper.
8. Continue stirring every few minutes.
9. Remove potato peals from approximately 8 medium-sized potatoes. Cut up potatoes into small pieces. Add cut up potatoes in batches when cut up is completed. If the potato has a brown spot(s), cut out and salvage good parts of potato.
10. Potatoes will turn glossy to absorb oil.
11. Scrape along bottom & edge with a spatula with wooden handle to get off anything stuck on the pan.
12. Put a cover on to steam potatoes, to help work faster.
13. 10-15 minutes total to cook potatoes.
14. Add 3 cans of cream corn. Store brand, i.e. Market Basket. Allow cooking.
15. Add Milk - Whole Milk for creamy. Don't fill all the way to the top of the pan. Don't overdo with the milk - allow the soup to thicken up. You can always add more milk later.

For more recipes from both sides of Patrick McElhiney’s family, visit his personal website, where he has uploaded more recipes:

http://www.patrickmcelhiney.com/pm.php/en/personal/family/recipes