Another throw-together-stuff-you've-got meal.

2-4 chicken breasts
1 medium onion chopped
3 cloves garlic chopped
3 Tbsp Butter
1 small (137ml) bottle Merlot

place chicken in 8x8 pan, place onion, butter pats and garlic on top, Pour wine over all. Cover with foil and bake at 400 degrees until done.

Takes about 5 minutes of prep, can be done with frozen chicken, and tastes quite good. And this from someone who doesn't even like wine cooked dishes very much.

I don't know what to call this, I was mostly using up the veggies from the stew.

1/2 large Yam
1 large parsnip
4 small turnips
1/2 large rutabega
8 small potatoes
olive oil
Tony Chachere's Creole Seasoning
Lawry's Season Salt
Liquid Smoke
Cayenne Pepper

Cut veggies into 1in cubes, toss with olive oil, and seasonings, Bake at 400 degrees for about 1 hour, or until veggies are tender.

Kind of like home fries with a twist. Quite good.

This is a quick way to have bread with your soup or stew.

• 1 12oz can beer (cheap!)
• 3 C self-rising flour (must be self-rising)
• 3 Tbsp Sugar (nothing in parentheses)

Mix, put in greased loaf pan, Bake at 350 for 50-60 Minutes

A word about cheap beer. We've found that when using beer in recipies, quality does matter. If you use quality stuff, the food comes out bad. Our rule is, If I'd drink it, I won't cook with it. (Unless the recipie calls for Guinness.)

A stew made (mostly) from root veggies.

• 1 lb stew beef
• 1/2 large Yam
• 1/2 large rutabega
• 4 small turnips
• 8 small potatoes
• 1/3 lb baby carrots
• 1 large parsnip
• 1 can beef broth
• water
• garlic powder
• dried parsley
• salt
• pepper
• cayanne pepper
• 1 sm can tomato paste
• Worcestershire sauce

Place beef in bottom of crock pot. Chop vegetables into 1" chunks. layer on top of beef. Add seasonings and tomato paste. Add beef broth and water to fill crock about 2/3.

This was another experimental dish really, and came out quite good. A little mild for my liking, but not terribly.
We also made beer bread to go with, we'll post that shortly.

Once again I do not have a true recipe, I just threw stuff together, but it turned out awsome.

Stuffed Acorn Squash

2-3 acorn squash
1 lb. sage pork sausage
1 lg granny smith or other tart apple diced
1 lg handful dried cranberries (~3/4 C)
1 sm can beef broth
4 scoops cooked brown/wild rice mix (~2 C), still warm
1 sm onion diced

Split acorn squash lengthwise, scoop out seeds, place cut side down on foil lined pan and bake at 350 for about 1 hour. Remove from over and turn halves over to form "bowls".

In large skillet, fry sauage until almost done. Add onion and continue cooking until sausage is done and onion is translucent. (If there is excess fat, you might want to drain it off at this point, I did not have any.) Add cranberries and half of the can of broth, cover and simmer for about 5 minutes to plump berries. Add rice and and apple and stir to combine. Add more broth as needed, the rice will absorb some liquid.

Divide the stuffing mixture between the squash halves and bake uncovered in the 350 oven for about 20 minutes.