Beef Barley Soup from Ellie Dolata

 In large soup pot, saute 1 med. chopped onion and 2 cloves minced garlic
 in a Tbsp. olive oil
 Add 1 pound of beef (either ground or chopped up steak)
 Saute until browned
 Add:
 2 carrots cup up (or matchstick carrots)
 1-2 stalks of celery sliced thin
 7 cups beef broth or 2 boullion cubes and water
 14 1/2 oz can diced tomatoes
 2/3 cup pearl barley (uncooked)
 1 tbsp. gravy master
 1 tsp. salt
 1/2 tsp. pepper
 1 Tbsp Worchestershire sauce
 1 Bay leaf
 1/2 tsp. dried basil

 Cover and cook for an hour (stirring occasionally)
 Add 9 oz. package of frozen vegetables
 Cook 10 minutes until tender

 12 cups soup
 More water can be added if it becomes too thick

Vegetable Beef Minestrone from Ellie Dolata

 In a large pan saute 1 # beef (ground or cut small chucks)
 in a bit of olive oil. Add 1 small chopped onion.
 Once browned

 Add 1 small zucchini chopped
 1 cup carrots cut up
 Couple handfuls of fresh or frozen spinach
 28 oz can of diced tomatoes
 28 oz. beef broth

 Simmer for 30 minutes.
 Add 3/4 cup of small pasta (ditalini)
 1 can of cannellini beans drained

 Done once pasta is cooked.

 You can put all in a crockpot except pasta and beans.
 I cooked the pasta separately and then added it to the soup
 along with the beans after the crock finished (about 3-4 hours)

Blonde Brownies from Ellie Dolata

Sift following dry ingredients together:

 1/8 tsp. baking soda
 1/2 tsp. baking powder
 1 cup all purpose flour
 1/2 tsp. salt

 In large bowl:

 Melt 1/3 cup butter
 Stir in 1 cup brown sugar (packed)
 Add a beaten egg
 1 tsp. vanilla

 Add dry ingredient mixture part at a time
 Add 1 cup semisweet chocolate chips

 Spread batter into 9 X 9 greased pan
 Sprinkle 1 cup of chocolate chips evenly over the top.

 Bake at 350 degrees for 20 minutes

(when a toothpick into center comes out clean. Enjoy!

Curried Butternut Squash Soup
from Patricia Kalafut

2 tablespoons olive oil
 2 cups chopped onion
 1 1/2 teaspoons curry powder
 1/8 to 1/4 teaspoon cayenne pepper
 6 cups 1/2 to 3/4 inch cubes of peeled butternut squash
 3 1/2 cups chicken broth
(I used homemade this time to be sure it was gluten free)

 Heat oil in large pan over medium heat. Add onions and cook until soft.
Add curry powder and cayenne. Stir 30 seconds.
Add squash and broth and bring to a boil.
Reduce heat to medium low.
Cover and simmer until squash is very tender about 30 minutes.
Purée with immersion blender. Add salt if needed.
Can be made one day ahead.
 Easy to make!

 I doubled recipe for Harvest dinner.