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12 FOUR SEASONS AT TERRA LAGO ROADRUNNER | OCTOBER 2026 What's Cooking at the Lodge - Cooking Class By Leslie Hartje Happy October! Our FSTL Cooking Class is a weekly class on Tuesday mornings at 10 am, in the Bistro at our Lodge. ere are approximately 30 current members who belong to this charter club. We have ve groups; SAFFRON led by Rosanna Watts, GARLIC led by Barbara Soto, BASIL led by Enid McRobert, SUGAR led by Patti Klock, and ALLSPICE led by Gary Abrams. Recipes are sent to the leads and they in turn assign ingredients to the members of their group. We have stations set up and each group makes the recipe in electric fry pans. We come together at the end of cooking and enjoy the meal together. Usually there is a side dish or salad and a dessert. is is a very social group with lots of mingling and laughing going on. It is one of the best days of our week! Please contact me at lesliehartje@yahoo.com with questions about the Cooking Class. By Leslie Hartje and e Cooking Class e Cooking Class will have a monthly "Recipe of the Month" in the Roadrunner magazine starting this month. October makes me think of Oktoberfest in Germany with Bavarian foods like pretzels, bratwurst, wiener schnitzel and beer. If you are making brats or sausages this month, consider making this tasty "Authentic German Potato Salad" dish. We made it last October in class and everyone, German or not, loved it! You could easily double this recipe for a crowd. It is great for potlucks too! Prep time: 15 min.; Cook time: 25 min.; Total time: 40 min.; Serves 4 – 6 INGREDIENTS • 3 c. diced peeled potatoes (new potatoes or Yukon gold) • 4 slices bacon • 1 sm. onion, diced • ¼ c. white vinegar • 2 T. water • 1 ½ T. white sugar, or more to taste • 1 tsp. salt • 1/8 tsp. ground black pepper • 1 T. chopped fresh parsley DIRECTIONS 1. Gather all ingredients 2. Place potatoes in a large stock pot and add water to cover by at least 1 to 2 inches; bring to a boil. Cook until potatoes are easily pierced with a fork, for about 10 minutes. Drain and set aside to cool. 3. While the potatoes are cooking, place bacon in a large deep skillet over medium heat. Fry until browned and crisp, 10 to 12 minutes, turning as needed. Transfer bacon to a paper towel-lined plate and crumble when cool enough to handle. Leave bacon grease in the skillet. 4. Cook onion in the bacon grease over medium heat until browned, 6 – 8 minutes. Add vinegar, sugar, water, salt, and pepper to the pan and bring to a boil. 5. Once boiling, add the cooked potatoes, and ½ of the crumbled bacon. Cook until heated through, 3 – 4 minutes. 6. Transfer warm potato salad to a serving dish and sprinkle remaining crumbled bacon over the top. Garnish with parsley and serve warm. You're invited to the Cooking Class Fall Bake Sale & Espresso Bar fundraiser on Oct. 17 from 9 am to 2 pm in the Bisto. We'll have homemade baked goods including cookies, brownies, bars, muns, cupcakes, breads, and much more. Espresso drinks will include lattes, cappuccinos, espresso, and mochas. Treat yourself and support the cooking class while enjoying sweet treats, cozy sips, and visiting with friends and neighbors! Cooking Class RECIPE OF THE MONTH: AUTHENTIC GERMAN POTATO SALAD FALL BAKE SALE & ESPRESSO BAR

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