Here are a couple of recipes to serve at your Fall Harvest evening. Starting with an Asiago cheese dip served on French Baguette. Then for the main course an Italian Pork Stew . Easy and fast if you use your slow cooker. Put it on in the morning and serve that night, with plenty of time to visit with your guest.
Asiago Cheese Dip
1 cup chicken broth
4 ounces dried tomatoes
2- 16 oz cartons dairy sour cream
1 1/2 cups finely shredded Asiago cheese
1 1 /4 cup mayonnaise
1/2 of an 8 ounce package cream cheese cut up
1 cup sliced fresh mushrooms
1 cup thinly sliced green onions
Bring broth to a boil. Remove: added dried tomatoes;cover and let stand for 5 minutes. Drain, discard liquid. Chop tomatoes.
In a slow cooker combine sour cream, the 1 1/2 cups Asiago cheese, mayo,cream cheese,mushrooms, and the 1 cup of green onions. Stir in chopped tomatoes.
Cover and cook on low for 3 hours. Sprinkle with remaining onions and serve on warm baguette.
Italian Pork Stew-
2 cups dry Great Northern Beans
6 cups cold water
8 ounces bulk Italian sausage
1 pound lean boneless pork cut into cubes
1 1/2 cups chopped onion
1 1/2 cups carrots cut into pieces
3 cloves garlic
3 cups water
1 teaspoon instant beef bouillon granules
1 /2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 cup red wine
1/3 cup tomato paste
1.4 cup snipped fresh parsley
Rinse beans drain. In saucepan combine beans and 6 cups water. Bring to boiling;reduce heat uncovered for 10 minutes. Remove from heat. Let stand for 1 hour. Transfer beans to slow cooker.
Cook sausage and drain. Transfer sausage to slow cooker, Cook pork. Transfer to slow cooker. Add onion,carrots, and garlic. Stir in 3 cups of water, bouillon, thyme and oregano
Cover and cook for 7-8 hours on high. Stir in tomato paste and wine. Add to mixture along with parsley.