Fried Chicken and Cheesesteaks

A loose recipe I make every so often when I have some good cheese on hand .... 1st. Boil and drain one pound of pasta to al dente, drain and set aside. (I tend to use penne or ziti, but if you have elbows on hand, that is fine too) 2nd. Make a roux - melt half a stick of butter in a large pot. Whisk in about a quarter cup flour. Cook over medium heat, stirring occasionally, until it's a light brown with a light scent of toast. 3rd. Mix in about a pint of milk, stirring constantly as it comes up to temperature (the flour will thicken the liquid as it comes to a boil). Season with mustard (dry powder or a prepared dijon or brown would be best), a few tablespoons of sherry or white wine, paprika, garlic powder or finely minced garlic, onion powder, pepper (preferably white pepper), nutmeg. 4th. Mix in about a pound of cheese, shredded. In my last batch I think I used fontina, cheddar, parmesan and a little bit each of Parrano and swiss. Any "real" ...

I'm still trying to find all my kitchen tools after moving, so the leftovers are long ago consumed for each recipe this week, but hopefully still useful! Note: the pictures are from a double batch of this recipe. 1 - 1.5 pounds italian sausage (I used hot - it made for a zippy final product) 4 or 5 zucchini and/or yellow squash, cut into bite size chunks 1 large onion, diced 16 oz ricotta cheese 2 small cans tomato sauce 1 15 oz can diced tomato, drained basil, oregano, rosemary, parsley (dried or fresh) garlic powder Brown the italian sausage in a large pan. Remove from the pan with a slotted spoon into a bowl, and discard the liquid from the pan. Add a few tablespoons of oil to the pan, and add the onion. Cook until soft, stirring occasionally. Add squash, and continue to cook. Salt and pepper to taste. If using fresh herbs, wash them, remove the leaves from the stems, and roughly chop them. Stir into sausage along with tomato sauce and drained diced tomatoes. Stir in cooked onio...