Need something tasty on a cool winter day? One of my favorites is Caldillo (Mexican Stew) served with pinto beans and warm buttered flour tortillas. The stew and beans take awhile to cook so start 3 to 4 hours before serving. Leftovers can be frozen for use later when a quick meal is needed. Both of these recipes are in my soon to be published cookbook Dad's Home Cooking, Traditional Recipes for Preparing Healthy Family Meals.