Half-Baked Tart Squash



2 (1-pound) acorn squash

3/4 cup fresh or frozen cranberries

3 T orange juice

3 T brown sugar

2 T butter

1 tsp lemon juice


Wash squash and cut in half. Remove seeds and place cut side down into a shallow baking dish containing the water.

Bake at 350 degrees for 45 minutes. While cooking combine other ingredients, in a sauce pan, cook over medium heat.  Don’t be alarmed if you have fresh berries when the pop.  They are not shooting at you, they just have an air pocket that needs to escape a lot like Joan.

Turn cut side up. Put equal amounts of the sauce into the partially baked squash, and return to oven and bake 15 minutes longer.

WILD WEST BAKED BEANS -Campfire optional



1 pound dry pinto beans

1 teaspoon baking soda

1 pound salt pork or bacon

1 medium-size onion -coarsely chopped

4 T sugar

1/3 maple syrup

3 T brown mustard

1 tsp Worcestersire Sauce

2 teaspoons salt

1/2 teaspoon pepper

Soak beans overnight. In morning parboil them for ten minutes with a teaspoon of baking soda. Then run cold water through the beans in a colander or strainer. Dice rind of salt port one inch squares, same if you are using bacon if that is what you rustled up. Put half on bottom of bean pot with all the chopped onion. Put beans in pot. Put the rest of the pork on top. Mix other ingredients with hot water. Pour over beans.

Put in 300-degree oven for six hours. Or over a roasting campfire until tender and toasty.




           8    large firm fillets of white fish (cod, halibut, snapper, grouper even catfish)
8    large leeks
          1     firm mango
          1     Papaya

          1     Small can of sliced pineapple – fresh if you have it
          1     can coconut milk
        1/2     tsp  coriander
        1/2     tsp basil
         sea salt and freshly ground pepper to taste
          6    tbl  olive oil
          1/4    Cup coconut (optional)

 Prepare the leeks by trimming the root, and cutting the tough green tops.  Then cut in half, then into julienne strips. When finished soak them in cold water for 10 minutes, then drain.

 Place 3 tablespoons of olive oil into a sauté pan over high heat and add the leeks. Stir over a high heat until the leeks start to wilt, about 1 minute, and then turn the heat down and cook slowly until caramelized, about 2 hour.

 Meanwhile, wash the fish and pat dry. Oil a baking dish large enough to hold all the fish. Thinly slice half the papaya and place on the bottom of the dish. Salt and pepper the fish and place on top of the papaya. Pour the coconut milk over the top.

 Bake at 350° for 10 minutes.

 Cut the remaining papaya, pineapple and mango into strips and mix with the chopped coriander and basil. Add 2 tablespoons lime juice and mix well. Remove the fish from the oven and heap the mango mixture onto each fillet, sprinkle with coconut.

 Return to the oven for 5 minutes.  Don’t over cook the fish. Times will vary with the thickness and type of the fish. Serve on a warm platter, first place the leeks on the platter, then the fish, and make sure each has a generous amount of the fruit mixture on top.  Garnish with fresh basil and any fruit you may have left.