Caramels

2 c. sugar
1 c. heavy cream
1 c. light corn syrup
1/2 t. salt

Put all ingredients in a heavy bottomed pan and stir on medium heat until boil. After it boils STOP STIRRING. Time for 10 min.

Drizzle 1 more cup of cream when boils and time for 5 min. Cut 1/3 c. butter into chunks and drop into mixture. DON'T STIR.

Put candy thermometer in until it reaches a good firm soft ball. Sitr in 1 t. vanilla and pour into a buttered Pyrex dish.

Let cool, then cut into strips 3" by 1/2" and wrap in waxed paper.

Ham, Corn Chowder

*A great way to use holiday ham leftovers. You could also use bacon with this.

5 potatoes, peeled, cubed
2 onions, chopped
2 c. cooked ham
3 stalks celery, chopped
1 can whole kernal corn, undrained
1/2 t. salt
1/8 t. pepper
2 chicken boullion cubes (or chicken flavoring)
2 c. water (I use more water than this, I just fill in water until it covers the ham & vegetables.)
1 can evaporated milk
1 can cream of chicken soup
1-2 T. flour for thickening, if desired

Add all ingredients, except for the last three, to a crockpot. Cook for about 4-5 hours until potatoes are nice and soft. Add the last 3 remaining ingredients 30 minutes before serving.

Lemon Cream Cheese Bars

1 yellow cake mix
1 (8 oz.) pkg. cream cheese
1/3 c. sugar
1 t. lemon juice
1/3 c. oil
2 eggs

Combine dry cake mix with 1/3 c. oil and 1 egg. Mix until crumbly. Reserve 1 c. and pat the remaining mixture lightly in ungreased 13 x 9 pan. Bake at 350 decrees for 15 minutes.

Beat cream cheese, sugar lemon and 1 egg until light and smooth. Spread over baked layer, Sprinkle with 1 c. reserved crumbs. Bake at 350 for 15 min. more. Cool and cut into bars.

Lion House Rolls

Get going:
2 c. warm water
2 T. sugar
2T. yeast

Beat:
1/3 c. sugar
1/3 c. shortening
2/3 c. dry milk
1 egg

Add yeast mixture to this.

4 1/2 c. flour
2 t. salt

Bake at 350 degrees for 20 min.