CHEESY SHRIMP PASTA |
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1 | 1 |
1 small onion, chopped | 4 pods garlic, minced |
1 lb. raw shrimp | Cooked pasta of choice |
Place cheese,
Add shrimp and cook for another hour on High or until shrimp are pink. Cook pasta of choice and spoon sauce over cooked pasta.
FISHERMAN’S SEAFOOD CHOWDER
1 to
1/2 C. chopped onion 1/2 C. chopped celery 1/2 C. chopped carrots 1/4 C. snipped parsley 1/4 t. leaf rosemary 1/2 C. dry white wine
1 t. salt
3 T. flour
3 T. butter or margarine, melted 1/3 C. light cream
Cut cleaned fish into
One hour before serving, combine flour, butter and cream and stir into slow cooker. Continue cooking until mixture is slightly thickened.
SALMON BAKE |
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2 cans salmon, boned and skinned (15 oz. size) | 4 cups bread crumbs |
1 teaspoon lemon juice | 1 can tomatoes |
1 chopped green bell pepper | 1 can cream of onion soup |
1 can cream of celery soup | 4 well beaten eggs |
1 teaspoon garlic powder | 1 teaspoon Greek seasoning |
2 chicken bouillon cubes, crushed | 1/4 cup milk |
Grease slow cooker liner. Combine all ingredients except celery soup and milk. Pour into slow cooker. Cover and cook on low heat for approximately 5 hours.
Combine cream of celery soup with 1/2 cup of milk and heat in saucepan. Use as a sauce for salmon bake.
BAKED STUFFED APPLES |
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6 medium red tart apples | 1 | C. light brown sugar |
1/4 C. raisins | 1 | T. orange peel |
1/4 C. butter | 2 C. very hot water | |
3 T. orange juice concentrate |
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Wash and core the apples, but don't peel them. In a pan that will fit in your slow cooker, stand up the apples. Butter the pan first.
Fill the core cavities with the brown sugar, raisins and orange peel. Top with butter. Place the pan in the slow cooker. Pour the hot water around the pan. Sprinkle the orange juice concentrate over the apples.
Cover the cooker and cook on low for 3 - 5 hours or until apples are tender.
PIÑA COLADA BREAD PUDDING |
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1 lb. loaf French bread | 10 oz. frozen piña colada drink mix |
6 oz. pineapple juice | 12 oz. evaporated milk |
1/2 C. cream of coconut | 2 large bananas; sliced |
3 eggs | 1/4 C. light rum |
1 C. raisins | 8 oz. pineapple; crushed w/juice |
1 t. lemon peel; grated | fresh mint sprigs |
With a sharp knife, peel crust from bread; discard crust or make into bread crumbs for use in another recipe. Cut bread into
Process until pureed; pour puree into a
Combine both purees; set aside. Combine raisins and crushed pineapple (and the juice); set aside. Place about 2/3 of bread cubes in slow cooker, sprinkle with 1/2 t. grated lemon peel and spread 1 cup of the
Cover and cook on LOW 6 hours. Spread pudding into 8 or 10 dessert dishes and serve hot. Garnish with fresh mint sprigs.
BLUEBERRY BUMP CAKE
1 21 oz. can blueberry pie filling
1 package yellow cake mix 1/2 C. butter
1/2 C. chopped walnuts
Place pie filling in the slow cooker. Combine dry cake mix and butter, sprinkle over filling. Sprinkle the walnuts on top of that. Cover and cook on low for 2 - 3 hours. Serve warm in bowls.
Top with whipped cream or vanilla ice cream.