Curried Butternut Squash Soup

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RECIPES

1 yellow onion, chopped	4-5 cups chicken stock
1 tablespoon curry powder	1	/	teaspoon ground cloves
Salt and pepper to taste		4	cup chopped dried cranberries
	1	/
		4
2 pounds butternut squash, rinsed, peeled,	1 firm, crisp apple (such as Macoun, Gala,
seeded, and chopped into 1-inch cubes			or Braeburn), peeled, seeded, and chopped

1.	Add squash, apple and onion to the slow cooker stoneware.
2.	In a separate bowl, combine 4 cups stock, curry, and cloves and mix. Pour over
	squash and apples.
3.	1	2	1	2
3.	Cook on HIGH for 3	/ - 4 hours or on LOW for 5–5		/ hours, until ingredients
	have fully softened.
4.	Puree with an emersion blender (or traditional blender). Adjust salt and pepper to

		RECIPES

	EASY BARBECUE RIBS
	2 teaspoons salt	2 teaspoons freshly ground black pepper
	2 medium onions, sliced	1 tablespoon brown sugar
	2 tablespoons fresh lemon juice	6 pounds beef or pork spareribs, sliced
	1 14-ounce bottle of your favorite	into serving pieces
	barbecue sauce

1.Rub the spareribs with salt and pepper and broil for 15 minutes until browned.

2.Place the spareribs and onion into the slow cooker stoneware.

3.Combine the barbecue sauce, sugar, and lemon juice, and pour over the ribs.

4.Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours.

Serves 8

taste and add more stock if soup is too thick (this will require more cooking time

after adding).

5. Serve in bowls, garnishing with sprinkle of dried cranberries.

Serves 6-8

CORNED BEEF AND CABBAGE

12 new potatoes, quartered	4 carrots, sliced
4 lb corned beef brisket	2 onions, sliced
3 bay leaves	8 black peppercorns
1 head cabbage, wedged

CHICKEN TORTILLA SOUP

2 cloves of garlic, minced

1 teaspoon cumin

2 15-ounce cans of diced tomatoes, undrained

4 boneless, skinless chicken thighs, rinsed, dried, and seasoned with salt and pepper

Toppings:

4 corn tortillas, sliced into 1/4 -inch strips 1/2 cup shredded Monterey Jack cheese

1 avocado, diced and tossed with lime juice to prevent browning

1 yellow onion, diced Salt and pepper

1 1/2 - 2 1/2 cups chicken broth

1 4-ounce tin chopped green chilies, drained (hot or mild, depending on preference)

2 tablespoons chopped cilantro

1 lime

1.Place potatoes and carrots in bottom of slow cooker stoneware.

2.Add brisket, onion, bay leaves and peppercorns.

3.Add enough water to cover.

4.Cover; cook on LOW 8-10 hours or HIGH 4-5 hours. Add cabbage halfway through cooking.

Serves 10

1.Place chicken in slow cooker stoneware.

2.In a separate bowl, combine chilies, garlic, onion, tomatoes, 1 1/2 cups chicken broth and cumin. Blend and pour over chicken.

3.Cook on high for 3 hours or low for 4 1/2 - 5 hours. When chicken is very tender, use the tines of two forks to shred the chicken. Adjust seasoning and add addi- tional chicken broth if soup is too thick, noting that the soup will also be thick- ened with the addition of the sliced tortillas.

4.Just before serving, add sliced tortillas and chopped cilantro to Stoneware. Stir to incorporate and to soften tortillas. Adjust seasoning to taste.

5.Serve in soup bowls, topping each with shredded cheese, diced avocado, and a squeeze of lime.

Serves 4–6

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RECIPES