Tastes of Fall: Harvest Stew and Apple Crisp!

Shopping List:1 pkg Earlidale Garlic Pork Sausage
1 large cooking onion
garlic
1 green pepper
8 tomatoes
1 butternut squash
1 large potato
1 large sweet potato
6 carrots
fresh cilantro
cumin
jalapeno peppers (optional)
Bright’s parmesan cheese
dinner rolls or fresh bread

Bakery prepared Apple Crisp, or the following:
basket Gala Apples
brown sugar
Large Flake Oats
Flour
Cinnamon, nutmeg
Butter
Whipping cream (optional)


Recipe: Fall Harvest Stew Serves 6 Recipe adapted from Extending the Table, Somali Stew
In a large heavy soup pan, sauté in 1 teaspoon olive oil
1 onion chopped
Add and brown 1 pkg of Earlidale Garlic Sausage, casings removed
Add 8 large tomatoes, peeled and chopped.
Cook 10 minutes over high heat, stirring occasionally.
Add:
2 cups butternut squash, peeled and chopped
6 carrots, sliced
1 large sweet potato, peeled and chopped
1 large potato, peeled and chopped
1 Tablespoon salt
1 Tablespoon ground cumin
3 large cloves garlic, minced
1/2 cup fresh cilantro, finely chopped
Bring to a boil over medium heat, and simmer for 10 minutes.
Add 1 large green bell pepper, chopped
Simmer until vegetables are tender.
Garnish with grated Bright’s Parmesan or Asiago cheese.
Serve with warmed dinner rolls or fresh bread, and butter.

Recipe: Apple CrispHeat oven to 375 F. Grease square 8x8” baking pan.
4 cups sliced apples (We recommend Gala Apples at present.) Arrange apples in pan.
Mix together :
¾ cup brown sugar
½ cup flour
½ cup large flake oats
1/3 cup softened butter
¾ tsp cinnamon
¾ tsp nutmeg
Sprinkle over apples. Bake about 30 minutes or until topping is golden brown and apples are tender. Serve warm. Garnish with whipping cream, if desired.