It’s stormin’ heavy in Portland this weekend. A good time for soups, stews and slow cookers. My building’s library is drowning in cookbooks. So, when stuck for a topic, I went looking thru them for seasonal concoctions.
Golden Autumn Stew*
2 cups cubed, peeled yukon gold potatoes
2 cups cubed, peeled sweet potatoes
2 cups cubed, peeled butternut squash
1 cup cubed, peeled rutabaga
1 cup diced carrots
1 cup sliced celery
1 lb. smoked sausage
2 cups apple juice or cider
1 tart apple, thinly sliced
salt and pepper to taste
Directions
1 teaspoon sugar or honey
1. Combine veggies in slow cooker
2. Place ring of sausage on top
3. Add apple juice and slices
4. Cover. Cook on high for 2 hours and then on low for 4 hours or until veggies are tender
5. Do not stir
6. Remove sausage ring, season with salt and pepper. Place veggies in bowl. Slice meat in rings and place on top.
*- From “Fix-it & Forget it Recipes For Entertaining: Slow Cooker Favorites For All The Year Round” by Phyllis Pellman Good & Dawn J Ranck