www.roanoke.com

I'm going to give everybody until 5 p.m. today to enter the contest to win Alton Brown's book, "Good Eats: The Early Years." The winner will be announced on this blog on Monday.

Until then, I've got a few fun recipes to share. These were the three winning recipes in a contest held at Washington and Lee University in Lexington. W&L spokeswoman Sarah Tschiggfrie tells me this is the sixth year they've had a "Recipes from Home" contest for first-year students and their parents. This year, the contest drew 75 recipes. The winning recipes were served at the college's Parents and Family Weekend Luncheon last Saturday.

I remember being a homesick transfer student at Roanoke College, so I can imagine how wonderful it would be to see one of my mom's signature dishes piled up on the plates of my fellow students.

Enjoy, and have a great weekend!

Cincinnati Chili
Student: Sarah Gorman, Moores Hill, Indiana

2 Tbsp. olive oil
1 ½ lbs. ground beef
8 oz. Italian sausage
8 oz. green bell pepper, diced
8 oz. red bell pepper, diced
1 lb. onions, diced
1 Tbsp. garlic, chopped
1 Tbsp. ground cumin
2 Tbsp. chili powder
1 tsp. kosher salt
½ tsp. black pepper
¼ tsp. ground cinnamon
¼ tsp. cocoa powder
8 oz. beer
2 lbs. canned diced tomatoes
1 lb. canned black beans
1 lb. canned kidney beans
1 Tbsp. Texas Pete hot sauce
1 tsp. granulated sugar

1. Cook ground beef and Italian sausage in oil in a large pot until browned.  Add onions, garlic and bell peppers and cook until tender.
2. Add cumin, chili powder, salt, black pepper, cinnamon and cocoa powder. Sauté 5 minutes.
3. Add canned tomatoes, beans and beer and simmer to blend flavors.
4. Taste and adjust flavor with hot sauce, sugar and salt if necessary.

Lindsey's note: Cincinnati chili is typically served over pasta. There was no note of this in this recipe, but I'd imagine that's what Sarah and her family do.

Mediterranean Pasta Salad
Student: Lauren Schultz, Holliston, Mass.

14 oz. bowtie pasta
½ cup olive oil
12 oz. red onions, diced
12 oz. cucumbers, peeled and sliced
12 oz. cherry tomatoes, halved
4 oz. feta cheese, crumbled
12 oz. black olives, sliced
¾ tsp. oregano
½ tsp. basil
½ tsp. kosher salt
¼ tsp. black pepper

1. Cook pasta according to package directions. Drain and toss with half of the olive oil. Allow to cool.
2. Combine the remaining ingredients (including the second half of the oil) in a bowl and mix well.
3. Combine with cooled pasta and allow to rest to combine flavors.

Oreo Brownies
Student: William Smithson, Cary, North Carolina

1 ½ lbs. Oreo crumbs
4 oz. butter
2 lbs. chocolate chips
3 ½ cups sweetened condensed milk
2 tsp. vanilla extract
12 oz. pecans, chopped

1. Melt butter and combine with oreo cookie crumbs. Press into a sprayed baking pan to form a crust.
2. Melt chocolate chips in condensed milk and add vanilla. Spread chocolate/milk mixture over crumb crust.
3. Sprinkle with chopped pecans.
4. Bake in a 350 degree oven for 20-25 minutes.

Recipes courtesy of Washington and Lee University.