Stephenson Family Ties The Barn Burnt Down
And Now I See The Moon
Panza contenti, cori clementi; panza dijuna,
nenti priduna. A contented stomach, a forgiving
heart; but a hungry stomach pardons no one.
from: The Wedding Officer
by Anthony Capella

  Crock Pot Apple Crisp
 1 cup all-purpose flour
 1/2 cup light brown sugar
 1/2 cup white sugar
 1/2 teaspoon ground cinnamon
 1/4 teaspoon ground nutmeg
 1 pinch salt
 1/2 cup butter, cut into pieces
 1 cup chopped walnuts
(I added about a 1/3 cup oatmeal and some cocconut)
 1/3 cup white sugar, or to taste
 1 tablespoon cornstarch
 1/2 teaspoon ground ginger
 1/2 teaspoon ground cinnamon
 6 cups apples - peeled, cored and chopped
 2 tablespoons lemon juice
 Mix flour, brown sugar, 1/2 cup of white sugar, 1/2 teaspoon cinnamon, nutmeg, and salt together in a bowl. Combine butter with the flour mixture using fingers or a fork until coarse crumbs form. Stir in walnuts and set aside. Whisk together 1/3 cup sugar, cornstarch, ginger, and 1/2 teaspoon cinnamon. Place the apples in a slow cooker, stir in the cornstarch mixture; toss with lemon juice. Sprinkle the walnut crumb topping on top. Cover and cook on High for 2 hours or Low for 4 hours, until apples are tender. Partially uncover the slow cooker to allow the topping to harden, about 1 hour.

Tomato Basil Parmesan Soup in the Slow Cooker (or on the stove-top)

Makes about 2 quarts (about 8 servings)
 2 (14 oz) cans diced tomatoes, with juice
 1 cup finely diced celery
 1 cup finely diced carrots
 1 cup finely diced onions
 1 tsp dried oregano or 1 T fresh oregano
 1 T dried basil or 1/4 cup fresh basil
 4 cups chicken broth
 ½ bay leaf
 ½ cup flour
1 cup Parmesan cheese
 ½ cup butter 2 cups half and half, warmed (or skim milk if you’re trying to cut some calories)
 1 tsp salt
 ¼ tsp black pepper
 1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker. 2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
 3. About 30 minutes before serving prepare a roux.) I adore making roux!!!)
 Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes.
 Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth.
Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end). 4. Cover and cook on LOW for another 30 minutes or so until ready to serve. (found HERE)

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