recipes

Preheat oven to 375°F. Peel eggplant and slice into ½-inch rounds. Sprinkle with ½ teaspoon salt; let stand for 10 minutes, then rinse and pat dry.

Combine in 3-quart slow cooker with olive oil, onion, garlic, lemon juice, ½ teaspoon salt, and pepper. Cover and cook on low for 6–7 hours or until vegetables are tender.

Turn slow cooker off and mash eggplant mixture with a fork until partially smooth. Stir in walnuts and serve immediately, or place in bowl, cover, and refrigerate for up to 24 hours before serving.

In heavy saucepan, heat olive oil over medium heat. Add onion; cook and stir for 3 minutes. Combine in 2-quart slow cooker with curry powder, crumbles, potatoes, salt, and pepper. Cover and cook on low for 6–7 hours or until vegetables are tender. Remove from slow cooker and cool for 30 minutes.

Preheat oven to 375°F. Place 6 wonton wrappers on work surface. Place 1 rounded tablespoon filling in center of wrapper. Brush edges of wrapper with water. Fold wrapper over filling, forming a triangle. Press edges to seal. Place filled empanadas on ungreased cookie sheet and brush with butter. Bake for 8 to 12 minutes or until empanadas are light golden brown. Cool for 15 minutes, then serve

Chicken wings are inexpensive and surprisingly full of meat.

Because the meat is close to the bone, it’s sweet and tender.

Cut the wing tip off each chicken wing and discard tips.

Place wings on a broiler rack and broil 6-inches from heat for 3–4 minutes until wings start to brown.

Combine all of the remaining ingredients in a 2–3-quart slow cooker and mix well.

Add wings and stir.

Cover and cook on low for 6–7 hours or until wings are tender, thoroughly cooked, and glazed.

Peel onions and coarsely chop. Combine in 2-quart slow cooker with garlic and butter.

Cover and cook on low for 8–10 hours, stirring once during cooking time, until onions are browned and caramelized.

Cut tops from garlic bulbs and discard.

Remove some of the papery skins from the garlic heads.

Tear off sheet of heavy duty foil and line 1-quart slow cooker and top with the garlic heads, cut side up.

Sprinkle with salt and pepper and drizzle with remaining oil.

Cover and cook on low for 4–5 hours, or until garlic is tender when pierced with knife.

To serve, squeeze garlic out of skins into a small bowl and spread on toasted bread or crackers.

Combine all ingredients in 2-quart slow cooker and mix gently to combine.

Cover and cook on low for 2 to 2½ hours, stirring every 20 minutes, until dip is hot and cheese is melted.

Place bowls of chopped tomatoes, sour cream, and olives around so people can build their own nachos.

You could add chopped avocados, too; sprinkle them with some lemon juice to slow down browning.

In large skillet, cook pork sausage until partially done.

Add onions, garlic, and jalapeño pepper; continue cooking until sausage is thoroughly cooked.

Drain well.

Place in 2-quart slow cooker along with salsa, cheese, tomato, and chili powder.

Mix well.

Cover and cook on low for 6–7 hours, stirring once during cooking time.

Cook bacon in saucepan until crisp.

Drain bacon on paper towels and crumble; set aside.

Add onion and garlic to drippings in saucepan; cook and stir for 1–2 minutes.

Combine with remaining ingredients in 2-quart slow cooker.

Cover and cook on low for 1½ to 2 hours, or until cheese is melted and dip is blended, stirring twice during cooking time.

Combine all ingredients in a 2-quart slow cooker and mix well.

Cover and cook on low for 5–6 hours, stirring twice during cooking time, until the apples and onions are tender and mixture is blended.

Spoon into 1-cup containers and refrigerate up to 1 week.

Chutney may be frozen up to 3 months.

Thaw in refrigerator before use.

Sort through the garbanzo beans and rinse well.

Cover with cold water and let stand overnight.

The next day, drain the beans, rinse well, and place in 2-quart slow cooker with onion, whole garlic cloves, and water. Cover, and cook on low for 8 to 10 hours until beans are tender.

Drain beans.

Place beans, onion, and garlic in food processor along with lemon juice, half of the olive oil, peanut butter, salt, and pepper.

Process until smooth.

Place in serving dish and drizzle with remaining olive oil.

Serve with tortilla or pita chips