Well first, only pints are approved for any product containing clams so you'd have to restrict yourself to pints - no quarts. No processing time is provided for quarts and even if there was one it would likely be well over 3 hours since pints are 1 hr. and 40 minutes. So this is one of those cases where the cost of processing would outweigh any convenience gained. Especially so since you already have the canned clams and the frozen potatoes so can easily make it just before serving. ;) Second, you'd have to can it by the soups rule of 1/2 and 1/2 so it would be much more diluted that you are used to - more watery than normal clam chowder and less desirable IMO. Some recipes can only be stored long term as separate components and then mixed and cooked at serving time and this is one of them I think. And yes, you would have to use the same pressure canning processing time even if you leave out the salt pork. Removing ingredients does not affect required processing time as a general rule. But all that may be moot because there are no approved recipes for re-canning any seafood products that I know of or can find. NCHFP stipulates fresh clams only. Re-canning just like re-freezing is strongly discouraged. In the case of seafood this is likely because seafood (esp. clams) are high botulism risk foods. So sorry, but I would have to say no on this one but wait and see what others suggest, ok? Especially Linda Lou as she knows all the exceptions to the rules that are allowed. Dave

Thank you ladies! It's the end of the season for me, so these are 3 random tomatoes that have done this from a plant that has produced a whole bunch all summer. The plant was tagged as a Roma, but has never given me a tomato bigger than grape size, so I'm not certain that the tag was accurate. Had another Roma-type tomato (Golden Milano) and that gave out stereotypically Roma sized tomatoes under the same conditions. ::shrug:: I suppose it could indeed be catfacing since it is just three of a hundred or so? It was just so... weird!

tralynn, Hi, and Welcome. I am guessing the expected one is a boy :) As far as the chocolate lollypops and a way to display them. Have her go to the dollar store or a few other stores looking to see if she can find some coffee mugs that are sports related (this way they get a take home gift). Take the sports mug and put styrofoam in it, then poke in the end part of the stick of the chocolate lollypops into the styrofoam. Cover the stryofoam with the shredded plastic or paper in your color theme that you can find at Walmart and most dollar stores. Then as a place card, you can attach a name tag with your guests name on it (either make the tag with the special cutters they have out in the scrapbook stores or cut it out with the scalloped scissors they sell at the craft store, then use a one hole punch to put a hole at the top of the tag, attach the tag to the mug with ribbon and you are set. As for the rest of the table, you can set up a centerpiece with a layout of sports equipment (football, baseball etc) Another popular thing these days is to do cupcakes as the main dessert. You can find inexpensive cupcake stands at Walmart, Michaels Arts and Crafts etc. The cupcake stand makes a nice center piece too. HTHs

Well, these do have chocolate, but I love the combo of chocolate and raspberries. They're a bit time consuming and fresh raspberries are expensive, but strawberries could be used instead if that's what's available. I've also made chocolate truffles and stirred in raspberry jam for a raspberry chocolate truffle and I've wrapped maraschino cherries with the stems still on in chocolate truffle filling and dipped them into chocolate, a double chocolate hit with a cherry in the middle! Anyway, the raspberry truffle recipe, from an old Gourmet magazine, and it would be nice dipped in white chocolate too: Chocolate-Covered Raspberry Truffles Gourmet : December 2004 Be sure to use bittersweet chocolate with no more than 60 percent cacao for this recipe. Yield: Makes about 50 Active Time: 50 min Total Time: 2 hr (includes chilling) 1/4 cup heavy cream 7 oz fine-quality bittersweet chocolate (not extra-bitter or unsweetened), finely chopped in a food processor 1 1/2 tablespoons framboise or brandy(I used raspberry vodka but extract would work too, added to taste) 6 oz fresh raspberries (1 cup) 3/4 cup unsweetened cocoa powder Line a tray with wax paper. Bring cream just to a simmer in a 1- to 2-quart heavy saucepan over moderate heat. Remove from heat, then add chocolate and stir gently with a heatproof rubber spatula until ganache is smooth. Stir in framboise. Pat raspberries dry if necessary. Add 6 to 8 raspberries to ganache and gently fold in to coat using rubber spatula. Remove each chocolate-covered raspberry with 2 forks, shifting it from one fork to the other to let excess ganache drip off, then transfer to tray. Coat remaining raspberries in same manner, working in batches of 6 to 8. Chill truffles on tray until firm, at least 1 hour, then loosen from wax paper. Put cocoa in a sealable bag and add all of truffles. Seal bag, leaving some air in, and shake to coat. Empty bag into a shallow bowl. Transfer coated truffles to a platter with your fingers, shaking off excess cocoa. Keep chilled until ready to serve. Truffles can be chilled, covered after 1 hour, up to 2 days. Coat with cocoa powder up to 1 hour before serving. If you're having truffles, you probably don't want chocolate cake and if you're having lemon cake pops, you won't want lemon or other citrus. Carrot cake is good, but a little "heavy" and people either like it or they don't. How about a coconut cake, or maybe red velvet? I don't care much for red velvet, I think it's pretty much just a chocolate cake wannabe and I can't imagine eating that much red dye, but some others love it. If you're not opposed to using liquor, someone here posted this recipe, maybe Stacy? I copied it back in the olden days before I had enough good sense to note where I got it! Actually, almond extract would probably work fine in these if you don't have the Amaretto. Amaretto Dream Cupcakes with Amaretto Butter Frosting 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt- 3/4 cup butter or margarine 1 1/2 cups packed brown sugar 2 eggs 1 1/2 cup buttermilk 1/4 cup Amaretto 1/3 cup slivered almonds In a medium bowl; sift together flour, baking powder, baking soda, and salt; set aside. In a large mixing bowl, beat butter and brown sugar until creamy. Add eggs, one at a time, beating well after each. Alternately add 1/3 of flour and all of the buttermilk, then 1/3 of flour and the Amaretto, beating well after each addition. Add remaining flour; mix until smooth. Stir in almonds. Line regular or mini muffin cups with baking papers. Fill each 2/3 full. Bake at 375 degrees for 14-16 minutes or until muffins test done. Cool In pans for 5 minutes. Remove and cool completely before frosting. Yield: 24 regular or 48 mini cupcakes. Amaretto Butter Frosting 3 cups confectioners' sugar 1/4 cup butter or margarine; melted 3 to 4 tablespoons whipping cream 2 to 3 tablespoons Amaretto In a small mixing bowl, beat confectioners' sugar and butter. Add whipping cream and Amaretto; beat until smooth. Add remaining cream and Amaretto if needed to achieve spreading consistency. Yield: frosts 24 regular cupcakes good luck on that job, I know they'll love it all. Be sure to come back and let us know what you decided and how it went! Annie