The Lakeview Community Civic Organization 2019 scholarship applications are now available. To request a copy, contact an LCCO board member by phone, in person, on Facebook (Lakeviewcco) or by email at Lakeviewcivic1@gmail.com. Please consider applying for the scholarship and get your applications in early. Deadline to submit an application is March 1.
The St. Minor Primitive Baptist Church clothing pantry will be open every first and third Monday from noon until 5 p.m.
Oct. 20 — Petrina Fennell
Oct. 21 — Yolanda Moore; Aaliyah Paschal
Oct. 22 — James Rhines; Brianna Hampton; Dexter Looney
Oct. 23 — Jordan May
Oct. 24 — Tamyra Deberry; Kaden Lee; Jackie Evans
Oct. 26 — Olanda Watkins
Oct. 27 — Beverly Collier
Traci’s Recipe Corner
By Traci Rhines
Continuing with my Celebration of Fall theme, nothing fits the occasion more than a hearty soup. This soup is full of earthy, autumn colors and embodies the warm, rustic flavors of fall.
Harvest Stew with Smoked Sausage
- Canola or olive oil
- 1 (12 ounce) package of beef smoked sausage, sliced into circles
- 1 onion, diced
- 1 teaspoon Italian seasoning
- ¼ paprika
- ½ teaspoon black pepper
- pinch salt
- 2 cloves garlic, pressed through garlic press
- 2 medium-large carrots, peeled and diced
- 2 medium-large parsnips, peeled and diced
- 2 ribs celery, diced
- 6 baby yellow potatoes, cubed (skin on)
- ½ pound (8 ounces) diced butternut squash
- 6 cups chicken stock
- 1 cup chopped kale
- 1 tablespoons chopped parsley
Place a large soup pot over medium-high heat, and drizzle in about 2 tablespoons of oil; once hot, add in the sliced sausage in a single layer, and allow it caramelize and brown on that first side (a few minutes), then stir and allow it to further caramelize for about another 2 minutes.
Add in the onion, and stir to combine; saute together with sausage for about 3-4 minutes, until lightly golden; add in the Italian seasoning, paprika, black pepper, and pinch of salt, plus the garlic, and stir to combine.
Next, add in the carrots, parsnips, celery, potatoes, and butternut squash, and stir to combine with the sausage and onion mixture; next, add in the chicken stock, and bring to the boil.
Reduce the heat to medium-low, and allow the stew to simmer, uncovered, for 40 minutes (do not over simmer)
Turn off the heat and check to see if any additional salt or pepper is needed. Add in the kale and chopped parsley. Stir until well combined and kale is wilted. Serve with a slice of toasted French bread or cornbread.