Fruit Salsa
a la Mom

2 kiwis, diced
2 golden delicious apples, diced
8 oz raspberries
16 oz strawberries, diced
2 T sugar
1 T brown sugar
3 T fruit preserves, any flavor

Mix, cover and chill for 15 minutes.

Crock Pot Minestrone Soup
a la Mom

1/2 onion, chopped
1 c carrots, chopped
1 celery stalk chopped
2 cloves garlic, minced
1 (28oz) can diced tomatoes
1 (15oz) can white beans, drained and rinsed (cannellini or navy)
3 c fat free chicken broth
1 oz chunk of good Parmesan cheese rind
1 fresh rosemary sprig
2 bay leaves
2 T chopped fresh basil
1/4 c chopped fresh Italian parsley leaves
salt and fresh pepper
1 med zucchini, chopped
2 c chopped fresh or frozen (defrosted) spinach
2 c cooked small pasta like ditalini or elbows (al dente)
extra Parmesan cheese to top

Rinse and drain beans. Puree beans with 1 cup of the broth in a blender.
In a crock pot, combine broth, tomatoes, pureed beans, carrots, celery, onion, garlic, herbs, cheese rind, salt and pepper. Cover and cook on low for 6-8 hours. Forty minutes before soup is done cooking, add zucchini and spinach. Cover and cook 30 minutes more. Add cooked pasta, cook 10 minutes more. Remove bay leaves, rosemary sprig, parmesan cheese rind, and season to taste with salt and pepper.

French Toast Casserole
a la Disney Family Fun magazine

Challah or other firm white bread
1/2 c pecan or walnuts, chopped
1/2 c packed brown sugar
1 t cinnamon or to taste
8 large eggs
1 3/4 c milk
2 t vanilla
maple syrup

Grease 9x13 pan with butter. Slice bread into 12- 1 inch thick slices, then slice into 1 inch cubes.  In small bowl, combine brown sugar, cinnamon and chopped nuts.
Arrange half of the bread cubes in a single layer in dish, then sprinkle half of sugar mixture over the top. Add second layer of bread and sugar mixture.
Whisk together eggs and milk in separate bowl, adding vanilla until well blended. Starting from the sides, and working towards the center, pour egg mixture evenly over bread. With a spatula, gently press down on bread to coat it with egg mixture. Cover dish with aluminum foil and refrigerate overnight or at least 4 hours.
Bake for 20 minutes at 350 with foil on, then 30 minutes without. Casserole should look brown and slightly puffed. Serve warm with maple syrup.

Mimi's Buttermilk Muffins
a la Mimi's Cafe

1 c. sugar
1/2 cup butter
3 eggs
2 1/2 c flour
2 t baking soda
1 t nutmeg
1/2 t cinnamon
3/4 c + 1T buttermilk

Nut Topping
1/2 c sugar
1 c walnuts, finely chopped
1/2 t cinnamon
1/2 t nutmeg

Cream butter and sugar. Add eggs one at a time and beat an extra minute. Sift together dry ingredients. Add to creamy mixture, alternating with buttermilk to avoid lumps, on low speed. Mix Nut topping in separate bowl.
Fill 12 muffin cups 3/4 full. Add a full, rounded Tablespoon of topping in each batter cup. Bake immediately, or topping will sink to the bottom. Bake 375 for 20-25 minutes, until toothpick comes out clean in center.

Fried Rice
a la Sis. Watanabe

cold cooked rice
oil
vegetables
meat
egg or egg substitute
soy sauce or salt

Heat oil in pan. Saute (or reheat) meat until nearly done. Add vegetables. Saute vegetables for 2-3 minutes. Add rice and cook until very hot. Add egg and stir it completely through the rice. Cook until done. Season with rice or soy sauce.

Meat ideas: (cut up in small pieces) bacon, chicken, beef, shrimp, ham, tufo, or none
Vegetables: (cut in small pieces) celery, green onions, carrots, green beans, water chestnuts, bean sprouts, parsley, peppers, cilantro, chives, asparagus and pineapple. 

Chef's Note: you can use anything in this rice. It is a great way to use leftovers! If you are using bacon, there is no need to add oil, just use the grease.

Lasagna
a la Mom

8 oz lasagna noodles
4 cloves garlic
2 can tomato sauce
1 t dried basil
2-3 t salt
1 to 1 1/2 lb browned hamburger
3/4 lb mozzarella cheese
2 medium onions
3 T olive oil
2 t dried oregano
1/4 c chopped parsley
1/2 lb sliced mushrooms
1/2 c grated parmesan cheese
2 c ricotta or cottage cheese

Cook noodles until tender. Rinse in colf water and set aside. Saute chopped onions and minced garlic in olive oil until soft and transparent, but not brown. Stir in tomato sauce, oregano, basil, parsley and salt. Cook in the sauce about 30 minutes, simmering and stirring often until it is thickened. Stir in sauteed mushrooms and hamburger.
Assemble lasagna- layer noodles, sauce, ricotta or cottage cheese, mozzarella cheese, parmesan cheese. Repeat twice for 3 layers. Bake 375 for 20 minutes.

Butternut Squash and Apple Soup
a  la the Barefoot Contessa

2 T unsalted butter
2 T good olive oil
4 c chopped yellow onions (3 large)
2 T mild curry powder
5 pounds butternut squash (2 large)
1 1/2 pounds sweet apples, such as McIntosh (4 apples)
2 t Kosher salt
1/2 t freshly ground black pepper
2 c water
2 c good apple cider or juice

Warm butter, olive oil, onions and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.
Peel squash, cut in half and remove seeds. Cut the squash into chunks. Peel, quarter and core the apples. Cut into chunks.
Add the squash, apples, salt, pepper, and 2 cups water to the pot. Bring to boil, cover and cook over low heat for 30-40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.
Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

Chef's note: with both the sweet apples and cider, this soup can get quite sweet. I would suggest a more tart apple to balance it out. And I just used a blender since I don't have a food processor. I suggest pairing it with something like biscuits, or another salty bread.