Just because we’re working in the garden doesn’t mean spring is here and winter has gone away for another year.
Nope, we’re right in the middle of winter and we will need to stay warm for a few more weeks — no matter what the groundhog might say.
Here for your pleasure, we scoured the Internet for warming recipes — we hope you enjoy.

Below are some recipes from Ms. Clydie Holt of Center. I appreciate Ms. Holt thinking of us and sharing her recipes with our readers. If you have a recipe you would like to share please e-mail them to farmnews@palestineherald.com or send them to Farm & Ranch News, P.O. Box 379 Palestine, Texas 75802

Andrea Pope of Spurger, Texas, sent in these recipes to share with our readers. We appreciate her taking the time to write them out and send them in to us. We enjoy recipes from our East Texas readers because we recognize them and know what the ingredients are unlike some you find on the internet.

It’s that time of year again, the cooking season! Family get togethers, holidays, and celebrations are here. As these special events approach, and you begin planning your events, be sure to keep food safety in mind. A popular food choice for this time of year is poultry and poultry products. Poultry is a nutritious economical choice and very versatile in the ways you can cook with it. According to the Center for Disease Control and Prevention, it is estimated that that 1 in 4 Americans will get a foodborne illness each year. You can protect your family by following certain food safety measures when handling or preparing poultry and poultry products.

A search on the Internet for East Texas recipes will yield many results.
Recently I did just that and here is what I came up with.

We had our first real cold snap a couple of weeks ago, and it was welcome.
The cooler weather would have been a lot more welcome if I would have had some of this food.
Hope you enjoy.
The following recipes are from the True Wyoming Beef Cooking Guide and Recipe Collection or True Cook’n Vol. II

As the weather cools so does our mood for food.
Instead of backyard cookouts, we turn to more hearty recipes to get us through the cooler weather and whet our appetites for the upcoming holidays, which may seem like a ways off, but is just around the corner.
So here are a few recipes we found to help all of us get in the mood for fall.

You can find sauerkraut almost everywhere in America. If you’re in a major city, you can probably buy a hot dog smothered in the stuff (though, before I get letters, no sauerkraut taints a Chicago dog). Many restaurants have a Reuben (a sandwich claimed by both Omaha, Nebraska, and New York City) on the menu, and, if neither of those appeals, just head to any German household for great bratwurst (or other pork product) and kraut. But how is sauerkraut made? Why do you make it in a crock? And just what makes it “sour,” anyway?