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12 FOUR SEASONS AT TERRA LAGO ROADRUNNER | NOVEMBER 2026 By Leslie Hartje Every Tuesday morning at 10 am, the FSTL Cooking Class gathers in the Bistro at the Lodge and what happens there is about so much more than cooking! We're a fun social group that loves to laugh, learn, cook, and, of course, eat. Each week we prepare a new recipe together, and then we sit down and enjoy our creation around the table. It's a little like having Family Sunday Dinner every Tuesday. Now that the weather is getting cooler, it's the perfect time to turn on the oven and fill the kitchen with the delicious smells of something warm and comforting. And, since November makes me think of family, food, and giving thanks, I thought I would share a recipe that brings back some very special memories for me. Cooking has always been an important part of my family traditions. I was fortunate to learn the art of Italian cooking from some of the best teachers I could have had, including my mother, grandfather, and uncles. Some of my favorite memories are those wonderful Sunday family dinners at my grandparents' home. We gathered around a big table in the backyard, where the American flag and the Italian flag hung proudly from tree to tree. Everyone pitched in to prepare the meal, then we would spend what seemed like the entire afternoon eating, laughing and telling stories. And when I say eating all afternoon, I mean it! There was pasta, followed by the main course and salad, then fresh fruit, desserts, and, of course, wine. The food was delicious, but it was the togetherness, laughter, and stories that made those Sundays so special. Those family gatherings taught me that some of the very best recipes aren't just written on a recipe card; they're passed down through generations and seasoned with memories, love, and a little laughter. So, in the spirit of family and Thanksgiving, I'm sharing one of my Uncle Jimmy's favorite recipes below. Mangia Mangia! And Happy Thanksgiving from our Cooking Class family to yours! Please contact Leslie at lesliehartje@yahoo.com with questions about joining the Cooking Class. is is a comforting, avorful dish that's perfect for a cool November day, and hopefully, it will bring a little bit of my family's Italian kitchen to yours! Serves 6-8 ITALIAN BAKED CHICKEN INGREDIENTS • ¼ -½ c. olive oil (Plus 1 T. extra to drizzle before baking) • Chicken pieces, 4 breasts, 4 thighs, legs, wings, etc. (either boneless or with bone) • 2-14.5 oz. cans diced Italian style tomatoes • 3 med potatoes, peeled and cut in chunks • 1 c. baby carrots • 1 c. frozen peas • 1 med. onion, sliced • 1 c. water • 3 cloves garlic, crushed • 2 med. bay leaves • 1 T. parsley • Salt and pepper to taste INSTRUCTIONS Rinse the chicken thoroughly, pat dry with a paper towel. In a large skillet, sprinkle the chicken with salt and pepper and brown in ¼ -1/2 c. olive oil, turning as you go. It just needs to be browned, not fully cooked. It will nish cooking in the oven. Remove from skillet and drain on a paper towel. In a large 9 x 13 baking dish, empty one can of Italian diced tomatoes. Place the browned chicken on top of the tomatoes. Top with potatoes, carrots, onion, peas, the other can of the Italian tomatoes, and water. Over the top of the casserole, sprinkle the garlic and parsley. Tuck the 2 bay leaves into the vegetables. Drizzle with 1 T. of olive oil. Cover and bake 2 hours at 400 degrees. Note: Potatoes and carrots can be parboiled to reduce baking time to about 1 hour. Check the doneness of the chicken with a meat thermometer to be 165 degrees. Taste of Family, Tradition, & Lots of Love

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