Black Bean Stew 1 Package of your favorite sausage 2 green peppers- diced into large chunks 2 red peppers- diced into large chunks 1 large onion- diced into large chunks 2 cups black beans A pinch of cilantro A few dashes of Tabasco Heat that over a low heat until it simmers (about 20 minutes). Clam Chowder INGREDIENTS: 1 Lg. onion, diced 6 Lg. Cloves fresh garlic, roasted and minced 4 Lg. stalks celery, diced 1 Ea. red peppers, diced 1 Ea. green peppers, diced 1 stick butter Dice all veggies fine and sauté until tender adding the garlic last. Then add: 1 tsp. Thyme 1 tsp. Tarragon 1 tsp. Dill 1 tsp. Chipolte Pinch of nutmeg Stir together and add: 4 Lg. Cans of clams with juice (approx. 1 qt.) 1 qt. Heavy cream and bring to a boil. Add 2 Lg. Potatoes diced Adjust the seasoning and cook for 20 min. Thicken with roux* to a medium consistency. *Roux = 50% butter, 50% all purpose flour. Mix and cook for 10 min. Note: Don’t add hot roux to hot soup or you’ll have lumps. Green Chile Turkey Stew Ingredients: 1 pound turkey- diced or ground 1 onion 2 tablespoons roasted garlic 2 cups black beans 2 cups fresh roasted green chile 4 cups chicken stock 1 tablespoon oregano 1&Mac218;2 teaspoon cumin Method: Put all of the ingredients into a stockpot except the turkey. Fill the stockpot with water and put on a high heat. Sauté turkey to about medium-well and put it in the stockpot. Bring to a boil, cover and reduce heat to low. Simmer for 45-minutes to an hour, stirring occasionally. Gorgonzola Apricot Chicken Ingredients: 2 boneless-skinless chicken breasts 1&Mac218;2 cup Anasazi Fields Apricot Wine 1&Mac218;2 cup half & half cream 4 ounces Gorgonzola- crumbled Method: With only 1 tablespoon of oil or butter, sauté chicken breasts quickly at a medium-high heat until brown on the outside. Place the chicken into a baking dish. Pour a mixture of the wine, cream and Gorgonzola over the chicken. Bake uncovered at 350° for 20 minutes or until chicken is done. Serve with rice. Country Sausage Stew (To Feed All of the Farmhands) Ingredients: 3 packages diner sausage (cut in half) 9 red bliss potatoes 9 ears of fresh corn (cut in half) 1 head fresh red cabbage (cut into 1/8 sections) 1 large bulb garlic (peeled) 1 cup chicken base 2 beers (of choice) Method: Throw all ingredients into a large stockpot. Fill with just enough water to cover all of the items. Simmer for 1-2 hours. Serve with thongs and a ladle. Fall Vegetable Lasagna   Ingredients: 1 large package lasagna sheets 4 cups marinara sauce An array of fall vegetables mixed together. (i.e.…Zucchini, yellow squash, eggplant, baby zucchini or whatever your garden produces.) 1&Mac218;2 pound sliced provolone 1&Mac218;2 pound sliced Swiss 1 pound shredded mozzarella 1 small package shredded Parmesan 1 pound ricotta 4 eggs 1 tablespoon salt 1 teaspoon ground pepper 2 tablespoons minced garlic Method: Cook the lasagna sheets to al dente. Sauté the vegetable mixture in salt, pepper and garlic. Mix the ricotta and the eggs and stir in the Parmesan. Take a baking dish and put a thin layer of marinara on the bottom. Put one layer of lasagna noodles lengthwise in pan. Top with a thin layer of autumn veggie mix and a thin layer of the ricotta mix over that. Evenly lay a thin single layer of Swiss and a thin layer of provolone. Put another single layer of lasagna noodles, but lay them widthwise. Repeat the above process until the pan is full. Cover with saran-wrap and tin foil and bake at 350° for 1 hour. Belgian Waffle Cookies   Ingredients: 10 oz butter (2 1/2 sticks) 3/4 cup packed brown sugar 3/4 cup white sugar 5 whole eggs 4 3/4 heaping cups all purpose flour 1/4 cup honey 1/2 tsp. baking soda 1 tsp. baking powder 1 tsp. cocoa powder 1 cup chocolate chips 1 cup pecans Method: -Soften butter in a mixing bowl -Add brown and white sugar and mix until smooth -Slowly add the eggs one at a time until combined -Sift all other ingredients together, and add to butter and egg mixture -Mix until smooth and cool in refrigerator for two hours -Place 2 oz of mix in the center of a preheated Belgian waffle iron or machine. -Close lid and cook until dough comes loose from the waffle iron. -Remove and let cool -Sprinkle with powdered sugar and serve. Chef White’s Cranberry Cake INGREDIENTS: 1 pkg. yellow cake mix 1&Mac218;4 cup softened margarine 1-cup brown sugar (packed) 3&Mac218;4 cup chopped walnuts 3 eggs 1 1&Mac218;2 cups sour cream 1 1&Mac218;2 cups fresh cranberries 1 tsp. Cinnamon METHOD: Measure 2/3 cup of cake mix into a small bowl. Mix in the margarine, nuts and brown sugar and set aside. This will serve as the topping. Beat the eggs lightly with a fork in a separate bowl and stir in the sour cream. Add the cranberries and blend in the remaining cake mix. Pour half of the mixture into a tube pan. Sprinkle half of the topping mix over this, and then pour the remaining batter in. Sprinkle the remainder of the topping mix right on the top, and bake at 350 degrees for 60-65 minutes. Green Chile Apple Cobbler   Filling ingredients: 5-6 apples 2/3 cup brown sugar 1/8 teaspoon salt 1 teaspoon cider vinegar 1&Mac218;4 teaspoon cinnamon 1/8 teaspoon nutmeg 1&Mac218;2 cup green chile Pinch allspice Topping ingredients: 1&Mac218;2 pound butter- cubed 1 cup sugar 1 cup flour Pinch salt Zest of lemon Pinch cinnamon Pinch nutmeg 2 tablespoons heavy cream Method: Mix all filling ingredients and spread evenly in the bottom of a pre-greased baking pan. Mix all dry topping ingredients together and then mix in butter cubes. Stir until smooth. Press the topping mixture on top of the filling mixture and press firmly until well packed. Bake at 375° until brown and bubbly.