Corn Chowder

A modified version of "Cheddar Corn Chowder" from The Barefoot Contessa Cookbook by Ina Garten.

1 lb chopped onions
2 lbs frozen corn (approx.)
8 cups chicken broth (approx.)
6 cups sliced or diced potatoes (approx.)

black pepper

Place all ingredients into crockpot, and turn on high til bubbly (or on low, if no rush). Turn on low until ready to serve.

Just before serving, add 2 cups half-&-half. Add grated cheddar cheese to the pot (1/2 lb) or to individual servings, if desired.

Makes 10-12 servings.

Khanh's Fried Rice

cooked rice, or leftover takout rice
sausage or ham, turkey, shrimp
peas
scallions
scrambled eggs
tomato sauce or ketchup
salt
pepper* (optional)

Sauté shrimps in about 1-2 T vegetable oil; set aside. Do the same for the scrambled egg (breaking up the egg into bite-sized bits), chinese sausage and peas. I'd suggest just frying the egg in the residual oil left from the shrimps and not using any oil at all for the sausage; sauté the peas in the rendered sausage fat as well to cut down on the greasiness. Pour a little more oil into the pan, enough to coat the bottom; add the rice and stir. Sprinkle with some soy sauce to taste and add the rest of the ingredients back into the pot with the rice. Taste, add more soy sauce if necessary, and sprinkle with some chopped green onion, if desired.