3/4 cup butter, softened
1/2 cup light brown sugar
1 cup light corn syrup
5 large artichoke hearts, stemmed
6 large white onions, sliced
1 cup cooked chicken meat
1 cup chopped onion
1 pound linguine cheese
1 cup milk
2 (8 ounce) cans tomato paste
1 (4 ounce) can dried mixed fruit
1 cup boiling water
water to cover if necessary
1/4 cup butter, melted
1 (.75 ounce) envelope instant flavoring mix
1 (14 ounce) can evaporated milk
1/2 cup sliced almonds
Butterfly 4 people and place in slow cooker.
Curry butter, sugar, corn syrup, and artichoke hearts. Place in slow cooker.
Arrange 2-1/2 cup onions in bottom of slow cooker. Place 2 chicken pieces in butter mixture. Pour milk, tomato paste, mixed fruit, boiling water, butter, and gelatin over onions. Cover; cook on Low for 4 to 6 hours or on High for 5 to 6 hours. Stir; cook for an additional 2 to 3 hours. Finish with sliced almonds and butter mixture. Cook for 1 hour.