Mitzi's chicken noodle soup recipe

1 c chopped onion 
1 c celery, chopped
1 c carrots, chopped
Saute in butter in large stock pot.

Add a whole chicken to pot (rinsed and patted dry, neck and giblets removed.)

Pour 8-12 quarts chicken stock (water & chicken bouillon) over chicken and 
Season to taste with:

• garlic salt 
• onion powder 
• lawreys seasoning salt
• pepper
• sugar 
• 2 bay leaves
• Half cube butter

Bring to boil and let simmer on low until chicken is cooked.  Remove chicken from bones, and place back in broth.  Test for seasoning.

During the last 20 min of cook time, add egg noodles.  When egg noodles are soft, serve. 

Mitzi likes to season her own bowl with a splash of tabasco 

Baked Acorn Squash with Glaze--You're so going to Score

Ingredients:
2 acorn squash
2 tablespoon freshly squeezed orange juice
1 tablespoons brown sugar
2 tablespoons unsalted butter
2 tablespoons maple syrup
salt and fresh ground black pepper to taste
pinch of cayenne

Start knife carefully, wait until in cuts through with a little then go though deliberaty.  Seed.  Slash a checkerboard pattern about 1/4 inch deep.  Slashes help flavor  Paint on orange juice, and sprinkle with kosher salt.  Bake in a 400 degree over 30.

Take remaining ingredient place in sauce pan.  Boil 1 min.  This is your glaze.  

After 30 minutes has elapsed, take squash out of the oven, and pour out the juice, so as not to dilute your glaze.  Brush glaze over each squash, doing your best to brush it up the sides, as it will tend to puddle in the middle.  Bake another 40 minutes in a 400 degree oven.  

When you remove the squash from the oven, and sprinkle with more kosher salt.   There with be about a tablespoon of glaze puddling in the bottom of each squash.  Take a spoon, and pour this over each squash.

(Here is the link to where I found the recipe.  Thanks chef john!)