Butternut Black Bean Chili

source: Jim Kofalt... I made this one up!

1/4 cup Olive Oil

2 medium onions, coarsely chopped

6 to 12 cloves garlic, coarsely chopped

2 16-oz cans of diced tomatoes

4 16-oz cans of black beans

1 16-oz can of corn

2 teaspoons chili powder

2 teaspoons ground cumin

2 teaspoons salt

2 16-oz cans of tomato paste

1 butternut squash, peeled and cut into 3/4-inch cubes

1 yam, peeled and cut into small pieces about 1/4 inch thick

2 bell peppers (any color), cut into 1-inch squares

1 zucchini - cut into semi-round slices about 1/4 inch thick

2 cups TVP (texturized vegetable protein)

Grated cheese (cheddar or Monterey jack)

Sour cream (1 dollop per serving)

Garnish (sprinkle of dried parsley, chopped fresh chives, etc.)

1. Sautee onions and garlic over medium heat until soft (8-10 minutes)
2. Add tomatoes, black beans, corn, spices (including salt)
3. Add 4 cups water and heat to a simmer
4. Add vegetables and simmer until squash is tender and can be crushed easily
5. Add TVP.  If the chili has too much liquid, then wait 2-3 minutes, add more TVP, and continue until it's a good consistency
6. To serve: sprinkle a generous amount of grated cheese on top, then add a dollop of sour cream and garnish on top of the sour cream.  Enjoy!

Molasses Clove Cookies

source: unknown

3 sticks butter, softened to room temperature

2 cups sugar

2 eggs

1/2 cup molasses

1/2 teaspoon salt

4-1/2 cups flour

4 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon ground cloves

1/2 teaspoon ground ginger

1. Mix butter and sugar until smooth.
2. Add egg and molasses and mix well.
3. Put dry ingredients into a separate bowl and mix thoroughly.
4. Add dry ingredients to wet mixture and mix thoroughly.
5. Form balls (1-2 inches in diameter), and roll each ball in sugar to coat thoroughly.  Place on a non-stick cookie sheet.
6. Bake about 10 minutes at 350 degrees.

Makes 2-3 dozen cookies.