Fried Chicken and Cheesesteaks

My husband asked recently about a mushroom soup, so when I was at the grocery store recently I picked up a big package each of sliced baby portabellas and sliced white button mushrooms.    This their story.   1st, starting yesterday, roast a chicken and make stock overnight from the bones.     WHAT?   You didn't want to roast a chicken just to make mushroom soup?   Ok.  In that case you'll need about 1.5 quarts of chicken or veggie broth.    Rinse the mushrooms well, while your soup pot or dutch oven heats with a turn of olive oil.     Add the mushrooms, cover and let them cook down.    Stir once in a while.      Meanwhile crush up a good handful of a more flavorful dried mushroom into some hot stock.   I had dried porcinis on hand, but there are lots of different ones available.    Once the mushrooms are...

A great frugal use for old bread bits, so you don't just toss them. (bread pudding, french onion soup, bread crumbs or strata would also be good uses). If I had some leftover "good" bread and it's gone a bit stale, I'll throw it in the freezer until I'm ready to use it. A good crouton makes all the difference in an otherwise boring salad (or a pureed soup!) Cut with a knife into cubes, or just rip your stale bread: Pour in a couple of tablespoons of olive oil (or melted butter) and toss until each piece has at least a bit of oil. At this you can add seasoning. Salt is a must. Other things you might add (just one or two): pepper, paprika, chili powder, thyme, oregano, garlic salt or garlic powder, powdered parmesan, rosemary. Bake at 400 or 450, but don't leave the kitchen. I ended up letting them cook about five minutes on one side, pushed them around with a heatproof spatula, and then another five minutes or so. You want them to be lightly browned, but mo...