OK, I know it’s the 21st century, but we still have and use a six-burner woodstove in the kitchen and a cast-iron woodstove for regular heat. This really supplements the oil burner which we keep as low as possible, around 60 – 62 degrees. It is probably true that not many people still cook or heat this way, but it can be rewarding. Food seems to taste better cooked by wood, and the heat penetrates from the woodstove when you need to warm your bones quickly. With the price of oil going sky-high, it makes us feel good to be using less of it as we do our bit to recycle all we can using wood. But splitting and stacking wood is labor-intensive – my back can attest to that; and not being able to venture off too far during the day is another minus. I’m wondering if there are other people in Indian country who still live this way and would like to share their recipes with others of like mind.

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Butternut-Potatoes-Cheese

1 large (2-pound) butternut squash, halved and seeded

4 baking potatoes, peeled, cut in 1-inch pieces

3 cloves garlic, peeled

4 tablespoons grated hard cheese, Cheddar, Parmesan or gruyere

1 tablespoon butter

Salt and pepper to taste

Preheat oven to 350 degrees. Grease or spray a baking sheet and bake the squash, skin side up, for about an hour or until very tender. Remove and let cool a bit, then remove pulp to a bowl and mash.

Cover potatoes with water and salt, and cook with garlic cloves for about 20 minutes. Drain, remove garlic and discard. Return potatoes to pot and mash. Add mashed squash and blend well. Now add grated cheese, salt and pepper.

Transfer to a glass or ceramic baking dish. Raise oven temperature to 400 and bake for 15 minutes. (Note: You can make this dish a day ahead and refrigerate; heat for 20 minutes in a preheated 425-degree oven.)

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Fabulous Sweet Potatoes

6 large sweet potatoes3 tablespoons corn oil1 teaspoon salt1/2 teaspoon black pepper1 cup orange juice3 tablespoons honey3 teaspoons chili powder1/4 teaspoon cuminPreheat oven to 450 degrees. Cut sweet potatoes lengthwise, peeled or unpeeled, into 1-inch wedges. Put oil, salt and pepper in a shallow bowl or a heavy plastic freezer bag, then add the wedges. Seal the bag and shake it to coat the potatoes with the seasoned oil. Put potatoes in a large, shallow baking pan. Mix orange juice, honey and chili powder in a bowl and set aside. Bake potatoes, uncovered, for 30 minutes or until tender; brush with orange juice mixture a few times while baking and shake pan to distribute. (For a delicious dip, mix any remaining orange juice mixture with a little low-fat sour cream and some chopped cilantro.)***A Classic Pumpkin Pie1 unbaked pie crust2 cups canned pumpkin3 large eggs1 cup milk1/2 cup sugar1/4 cup molasses1 teaspoon vanilla1/2 teaspoon each: cinnamon, ginger and nutmeg1/2 teaspoon saltPreheat oven to 400 degrees. In a large bowl, mix together the pumpkin, eggs, milk, sugar, molasses, vanilla, spices and salt, stirring until smooth. Pour into prepared pie shell and bake 50 to 60 minutes or until center appears to be firm.Warm Spinach Salad with Pine Nuts12 ounces spinach, washed and torn into bite-sized pieces1 bunch watercress, torn into bite-sized pieces1/3 cup balsamic vinegar1/4 cup red wine1 shallot, minced, or 2 scallions (green onions), chopped1/2 cup pine nuts, toasted2 slices bacon, cooked, drained and crumbledCook bacon, drain and crumble when cool enough to handle; set aside. Put watercress and spinach in a large bowl. Put oil, vinegar, wine and shallot or scallion in a saucepan with salt and pepper and simmer. Pour over spinach and toss. Put in individual serving plates and sprinkle with pine nuts and bacon. Serve warm with crusty bread.***Pretty and Fancy Succotash3 tablespoons good olive oil1 medium onion, chopped 1 red pepper, chopped1 package frozen lima beans1 cup fresh cut green beans1 cup corn kernels1/4 cup waterSalt to taste1/2 cup fresh parsley or cilantroHeat oil in a large skillet and add onion and pepper; cook until softened, about 3 to 4 minutes. Stir in beans, corn and water, plus a little salt. Cover and cook another 5 minutes. Sprinkle parsley or cilantro on top of hot vegetables and stir it in.***Notes and Tips* I’ve heard that we should buy organic butter and cheeses, as new studies show certain breast cancers can develop from dairy products that come from cows who have received multiple pesticides. Love to hear from you on this one.* Roasting vegetables like peppers, potatoes, beans, squash, carrots and others is good for you and adds depth to their flavor. Brush the veggies with olive oil and season with salt, pepper and herbs or dressings before roasting.