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.

Creamy Tomato Soup with Basil
a la  Carlie

2 stalks chopped green onion
2 garlic cloves, minced
olive oil
1 can (28 oz) crushed tomatoes
10 oz chicken broth
1 1/3 c water
2 T fresh minced basil
pepper to taste
1/2 c heavy whipping cream

Saute onion and garlic in oil until tender. Puree or blend the tomatoes with broth, add with water and pepper to saute. Add basil, Bring to a boil, then reduce to simmer for at least 10 minutes. Add cream and heat through for just a couple minutes- don't let it boil.

Chef's note: Fresh basil is best, but you can use dried. Although, I would start with only 1 T.

Reuben Chowder
tweaked by Carlie

1 small onion, sliced
1 T olive oil
about 30 oz vegetable broth (or 2 14 1/2 oz cans)
14 1/2 oz (1 can) beef broth
2 t prepared horseradish
1 i Worcestershire sauce
1/2 t ground mustard
1/4 t celery salt
5 oz deli corned beef, chopped
1 c sauerkraut, rinse and well drained
2 slices rye bread, cubed
4 slices swiss cheese

Saute onion in oil until tender. Bring veggie and beef broths to a boil, stir in horseradish, W sauce, mustard and celery salt. Add the corned beef, sauerkraut and onion. Reduce heat to low, cover and simmer for 10 minutes.
Ladle soup into 4 ovenproof bowls. Top with bread cubes and swiss cheese. Broil about 3-4 inches from heat for 2-3 minutes, or until cheese is melted.

Chef's note: I am not a fan of sauerkraut, but I do like Boar's Head version of it- it actually does taste like a vegetableand not just vinegar. I also used sourdough bread and provolone cheese instead. Delish.

Pumpkin Cranberry Bread
Amish Friendship Bread Varation

1 c bread starter
3 eggs
1/2 c oil
1/2 c pumpkin puree
1/2 c milk
1 c sugar
2t cinnamon
1 t ginger
1/2 t vanilla
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
2 c flour
1 box vanilla instant pudding
1 c cranberries, coarsely chopped
1 c walnuts, chopped

Grease pans. Preheat to 325.
Add all the ingredients to the starter in order. Pour into pans and bake, about 1 hour for loaves or 40 minutes for muffins. Done when toothpick comes out clean. Cool in pans until bread loosens, then turn out to a serving dish.

Chocolate Mint Parfait Bars
a la Barbara Wright

Base:
1 pkg Devils Food cake mix
1/3 c butter or margarine, softened
1 egg
1/2 t mint extract

Filling:
1 envelope unflavored gelatin (knox)
1/4 c boiling water
4 c powdered sugar
1/2 c margarine or butter
1/2 c shortening
1/4 t mint extract
8-10 drops green food coloring

Frosting:
1 1/2 c chocolate chips
4 1/2 T margarine or butter

Grease 15x10" jelly roll pan (a larger cookie sheet with edges). In a large bowl combine all base ingredients at low speed until crumbly. Press into pan bottom (really get into this- it is a finger-dirtying job). Bake at 350 for 10 minutes. Cool.
Dissolve gelatin in boiling water (stir it fast to dissolve it). In a large bowl, combine dissolved gelatin and 2 cups powdered sugar. Add butter, mint extract and food coloring. Beat 1 minute at medium speed or until smooth and creamy. Blend in remaining 2 c powdered sugar until smooth. Spread evenly over cooled base.
In a small saucepan over low heat, combine chocolate chips and butter, stirring constantly until melted. Spoon frosting over filling, spreading carefully to cover.
Chill until firm. Cut into bars.

*note: these were delicious, and I am anxious to try it with a different flavor than mint, perhaps raspberry?