This is one of the favorite pasta dishes we serve. It is easily made vegetarian by omitting the sausage. Bill has also been known to add mini mozzarella cheese chunks at the end for a cheesier dish. Enjoy!
1  red Pepper Julianne (aprox. 2 cups)
1  green Pepper Julianne (approx 2 cups)
1-2  large onion, Julianne approx (3 cups)
1  12 oz  can tomato past
1  28 oz can diced tomatoes
2  28 cans crushed tomatoes
3 med. Zucchinis quartered and sliced (or a combination of zucchini and summer squash)
1 ½ cups dried tomatoes, julienne
6 cups mushrooms quartered (baby portabellas or white)
2 pounds Italian sausage, cooked, halved and sliced
 ¼ Cup Fresh basil
1 T Tarragon
2-3 Tablespoons minced Garlic
1 T Marjoram
½ T Oregano
4 pounds Penne Pasta
Washed baby spinach leaves 12oz bag
Fresh Parmesan cheese, grated.

Sautee mushrooms with tarragon in olive oil, set aside.

Sautee zucchini with basil in olive oil, set aside

In a large pot, sauté onion, peppers with garlic and marjoram, oregano, basil in olive oil. Add tomatoes, sautéed mushrooms, dried tomatoes and cooked Italian sausage. Add salt and pepper to taste. Add small amount of sugar if too acidic. Cook over low heat for 30 to 60 minutes.

Cook 4 # of penne according to package directions.

Drain Pasta and put in a large dish and toss with olive oil to keep from sticking. Keep warm if needed.

Add Zucchini to sauce and cook addition 1 minute.

Add spinach and sauce to Pasta and toss together, top with cheese and serve.

This delicious soup is one of Gove Hill's most requested recipes . It is a variation on a Oyster corn chowder that Bill Clark learned in New Orleans, Louisiana.

Bill Clark- Gove Hill Retreat Center
Makes about 5 servings

Ingredients:
½ cup diced carrots
½ cup diced onion
½ cup diced celery
¼ tsp fine diced garlic
½ cup diced potatoes cooked “al dente”
½ pound diced cooked smoked sausage OR Keilbasa
6 oz. frozen corn
1 cup chicken OR other light stock
1 cup Milk
2 cups stock from sausage
Thyme leaves (1 to 2 tsp)
Cracked black pepper

Method:

                              1). Take the diced sausage, and simmer in about 2 cups of water for 15 minutes or so, and save the broth ( I like  to cook the sausage the day before, and cool so it is easier to skim off the fat). Separate the stock from sausage

                              2) Saute the onion, celery, and carrot “(Miripoix)” in a sauce pan with about 2 TB of margarine until tender with thyme leaves (To Taste) Then add about 2 TB of flour to vegetable  mixture and stir in. Add the diced sausage next.

                              3) Combine the milk and chicken stock with the sausage broth, and cook the frozen (or fresh) corn until tender. After cooking corn blend it lightly to break down the corn some. An immersion blender works well for blending.

                              4) Now add the hot stock to the vegetable rouix and whisk in. (DO Not Boil) Bring mixture to simmer. When soup thickens, you may need to add a bit of light cream or evaporated milk to get it to best consistency. You can hold it in a double boiler or crock pot till you are ready to serve. Add potatoes near serving as they will otherwise be too soft.

                              4) Finish seasoning with cracked black pepper, chopped parsley, and salt to taste.

In the spring of 2011, I had the pleasure of making a short video about our maple grove and our neighbor, Jim Smith, who taps the trees and processes the sap into pure Vermont Maple Sugar.

Filmed by our son, Josh Clark, for a school project. This describes how to make our yummy spritz butter cookies. You may find this recipe a bit large. It may be halved, or freeze some of the cookies for enjoying later.
Spritz Butter Cookies
Sift together and place into a large mixing bowl
6 3/4 cups all purpose flour
2 1/4 cups of sugar
3/4 teaspoon Baking powder
1 1/2 teaspoon Salt
Blend into dry ingredients; mix until it looks like coarse crumbs:
3 cups soft butter (or margarine)
Break three eggs into a measuring cup. Add enough water to make a total of 3/4 cups of liquid. Add 1 tablespoon of vanilla extract. Add extract and liquids to the butter mixture until thoroughly mixed.
Using a pastry bag or cookie press, press cookies onto an ungreased cookie sheet. If the cookies dough is too stiff, you may need to soften butter in the dough to make it easier to manage. Sprinkles may be added to cookies before baking. Bake cookies at 350 degrees Fahrenheit for 10 to 12 minutes. Edges of the cookies will be just turning golden brown.
Cool on rack. Enjoy or freeze for later use.