Thanks to Angela and Laurie who added recipes to the comments on a previous post.
They both sound DELICIOUS and here they are:
From ANGELA (making this "Ma Gulick's Apple Crisp"):
My Mom's [heart] Apple Crisp
• 8 large apples, peeled and sliced
• 1-1/2 cups brown sugar
• 1 cup flour
• 1 cup oatmeal
• 1-1/2 tsp. cinnamon
• 1 1/2 tsp. nutmeg
• 2/3 cup soft oleo
Grease large Pyrex dish and place peeled/sliced apples. Mix remaining ingredients and place topping on apples. Bake at 350 degrees for 40 - 50 minutes.
And here is a GREAT Squash Soup recipe from Laurie who got it from the Moosewood Cookbook:
1 cup diced onions
1 celery stalk
1 clove of garlic, minced or pressed
1 cup unsweetened apple juice
1 butternut squash (about 1 lb) peeled, seeded, and cubed
1 potato, diced
3 cups water or vegetable stock
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon nutmeg
2 cups sliced mushrooms (about 6 oz)
3 tablespoons dry sherry
1 tablespoon soy sauce
pinch of dried marjoram
2/3 cup evaporated skimmed milk
salt and ground black pepper to taste
Combine onions, celery, garlic and apple juice in large pot. Cover and simmer for about 10 minutes. Add the squash, potato, water/stock, bay leaf, thyme, salt and nutmeg. Bring to a boil, cover, lower the heat and simmer until the veg are very soft, about 20-25 min).
While the soup simmers, saute the mushrooms in an uncovered skillet with the sherry, soy sauce, and marjoram until the mushrooms are tender and most of the liquid has evaporated (about 5 min)--set aside.
When the squash/potatoes are very soft, remove the soup pot from the heat and, working in batches, puree the soup with the evaporated skinned milk in a blender or food processor. Reheat gently. Add salt and pepper. Serve topped with the sauteed mushrooms.
I think starting a meal with squash soup and ending with apple crisp would be a fine fine meal.