This thread set me to going through a 3-hole binder of recipes I copied or found that I thought were interesting. Some I had tried, but most were untested. I removed those that seemed too time-consuming or no longer appealed.
I came across a "Coq au vin" we hadn't made for years, it was easy and good, so that is the next 'winter dish' on the board.

The Tepary beans were excellent; they will become a regular. Quite a different flavor from the pintos we had been used to. I got 12 pounds of brown and 3 pounds of black from a seller in Arizona; good for a number of 'winter' meals. The Papago recipe I posted above was very good.