Chili Colorado Recipe

Take 10 dried chiles (anchos, pasillas, guajillos, or any combination of) and remove the stems and seeds. Look for chiles that are soft and pliable, like a raisin. If they are brittle, they are old and will be flavorless.
Cover chiles with 3 cups of boiling chicken stock and let them soak for about 30 minutes until they are plump and tender. Put the chiles and all of the soaking liquid into a blender and purée until very smooth.
Cut 2 pounds of boneless pork shoulder into ½” pieces, season with salt and pepper, and brown the meat in a large, heavy pot over medium-high heat with a little bit of vegetable oil. Chop up a bunch of garlic (about 6 garlic cloves) and throw it in the pot along with two bay leaves, a tablespoon of ground cumin, and a couple of teaspoons of chopped fresh sage and chopped fresh oregano. Stir that around for about a minute, or until very fragrant. Add in 5 cups of chicken stock and simmer uncovered for about an hour. Then, stir in the chile purée and simmer for another 45 minutes until the meat is very tender and the sauce is a thick, mahogany-red color. Season with additional salt and pepper.  Serve with fresh flour tortillas and beans and rice.

Lucy's Famous Squash Soup

Lucy's Famous Squash Soup

1 acorn or butternut squash
1 Large potato diced
1 onion chopped
1 lb Italian sausage (turkey sausage or ground turkey with Italian Spices and red pepper flakes)
2 pints of Chicken Broth
1 bunch of kale, cut the spines out and chop.
 Butter/salt /pepper
Cut acorn squash in cubes and roast at 400F with 4 cloves garlic for 45 minutes.
Fry up sausage or turkey with spices.  Remove
In same large pot, fry onions and potatoes with butter;  stir often do not brown.
Blend chicken stock and squash in blender until smooth.
When the potatoes are al dente add the chicken stock and squash mixture.
Add cooked sausage.
Bring everything to boil, simmer about 20 minutes.
Add kale, simmer about 15 more minutes.
Salt and pepper to taste and serve.

Apple Cake

Ingredients:
2 eggs
1 3/4 cups sugar
2 heaping teaspoons cinnamon
1/2 cup oil
6 medium Gala or Fuji or Honey Crisp apples
2 cups flour
2 teaspoons baking soda

Directions: Preheat oven to 350°. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) Mix together the baking soda and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9x13 or two 9″ round pans. Bake for approximately 55 minutes.