Submitted by Luana Heibert

¼ c. Butter
¼ c. Flour
¼ c. milk
¼ t. salt
¼ t. pepper (if desired)
6 Heritage Farms Hard Boiled Eggs, peeled

Melt butter in a heavy-bottom sauce pan. Add flour and cook over low heat for 5 to 7 minutes, stirring constantly. Add the milk slowly and continue to cook, stirring with a wire whisk, until thickened, about 10 minutes. More milk may be added if a thinner sauce is desired. Season with salt and pepper.

Add sliced hard boiled eggs and serve over toast of your choice.

(Local ingredients: Eggs)

For those of us who like quite a bit of spice in our lives!

1lb Cascade Creek Farm Pork Chorizo
2 cups Black Beans
3 cups Sweet Brown Rice
Salt and Pepper to taste
Dried Chile/Hot Pepper (optional)

Soak the Black Beans for at least 4 hours (I usually soak them overnight before cooking this dish) in cold water, drain water.  Place into a crockpot, just covered with fresh water.  Add the peeper if you'd like.  Set on either medium or low (you'll know how your crockpot cooks best!).

Brown and drain the sausage.  Add to the beans so they cook with the Chorizo.  Chorizo is a pretty spicy and salty sausage, this dish may not need extra salt.  You may want to add salt and pepper to taste after it's done if you feel it needs it.  Let this cook all day.  Depending on your crockpot, you may need to add a bit of water.

Cook rice (4 cups water to 3 cups rice - bring to boil, then set at low for 20 minutes). 

Serve Chorizo and Black Beans over the rice.  You can garnish with sour cream, cheese (Cindy's Curds and Whey's Garlic Chees would be yummy!), chopped onions or whatever strikes your fancy!  This dish is easy to double for potlucks and parties - it's always a hit.

Meadow says: One of our favorite homemade gifts to give for Christmas is granola. It's also a breakfast staple in our house and a great way to use up grains in our food storage. I've even added a cup of powdered milk to give it more nutrients (and use up more of that food storage.)

Here is the recipe my grandmother and mother used--I think it came from a "Make-a-Mix" cookbook. I tend to experiment with every batch, adding more or less, or substituting here and there, especially when I am going for more local ingredients.

10 cups old fashioned oats
1 cup wheat germ
1/2 lb. shredded coconut
2 cups raw sunflower seeds
1 cup sesame seeds or flax seeds
3 cups chopped nuts
1 1/2 cups brown sugar
1 1/2 cups water
3/4 cup vegetable oil
1/2 cup honey (I usually add a bit more honey and less sugar)
1/2 cup molasses
1 1/2 tsp. salt
2 tsp. cinnamon
3 tsp. vanilla (almond and maple extracts are also great)
Raisins or other dried fruits (we use cranberries at Christmas--I'm even going to try growing some of our own next year!)

Preheat oven to 300 degrees. Combine the first 6 ingredients in a large bowl. Blend well. In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon, and vanilla. Heat until sugar is dussolved, but do not boil. Pour syrup over dry ingredients and stir until well coated. Spread into a baking pans or cookie sheets with sides. Bake 20-30 minutes, stirring occassionally. bake 15 minutes longer for crunchier granola. Cool. Add raisins or other dried fruit. Put in airtight container and store in a cool, dry place.

Use within 6 months. Makes about 20 cups of mix.
(Local ingredient tags: Honey)