Ingredients

• 2 medium onions, sliced
• 2 tablespoons melted butter
• 2-3 lbs potatoes, cut in 1/2 inch slices
• a bunch of carrots, chopped into 1-inch pieces
• a bunch of beets, cut in 1/2 inch slices
• all your favorite herbs and spices like thyme, ginger, rosemary
• salt and pepper
• 1/4 cup chicken broth
• 1/4 cup white wine
• 2 cloves garlic, minced
• 1 1/2 teaspoons paprika
• 1 whole stewing hen, cut into pieces

Directions

Brush the inside of a 6-quart crock pot with melted butter. Place the onion slices in the bottom of the crock pot/slow cooker. Top with potato slices, carrots and beets. Sprinkle the broth, wine, garlic, salt, pepper and herbs and spices over the vegetables. Rub the chicken pieces with salt, pepper, and herbs. Arrange the chicken pieces on top of the vegetables. Cover and cook on LOW setting for about 7-8 hours, or until the chicken is tender.

Ingredients

• 2 cups diced chicken
• 6 small Hakurei turnips (salad turnips), diced
• 1/4 cup raisins
• 2 tbsp mayonaise
• 1 tbsp dijon mustard
• 1 tbsp brown sugar or honey
• 1/4 tsp ground coriander, ground cumin, or curry powder
• 1/2 tsp Texas Pete
• salt and lots of black pepper

Directions

Mix all the ingredients together. Let the salad rest for at least 1/2 hour to allow the flavors to bind.