Fish Chowder
2Lbs
2Tbsp
1Cup
¼Cup
4Cups
116 oz.
1Cup
2Tsp
¼Tsp
1Tbsp
2Tbsp
Fresh or frozen fish fillets (haddock, perch, cod, flounder) Lemon juice
Slices bacon Chopped onion Diced celery
Medium potatoes, cut into cubes Hot water
Can stewed tomatoes Diced carrots
Salt Pepper Worcestershire sauce Dry sherry, optional
1.Cut fish into chunks and remove bones. Sprinkle with lemon juice. Cover and refrigerate.
2.Fry bacon in slow cooking pot on range top over medium heat until crispy. Drain on paper toweling, crumble and set aside.
3.Sauté onion and celery in bacon drippings until brown. Transfer cooking pot to heating base using hot pads. Add potatoes, water, tomatoes, carrots, salt and pepper to cooking pot. Stir to combine. Cover and cook at LO (#3) for 4 to 5 hours or at HI (#5) for 2 to 3 hours.
4.Drain lemon juice from fish. Add fish, Worcestershire sauce and sherry to cooking pot. Simmer for 1 hour or until fish flakes easily with fork. Reduce heat to Keep Warm (#2) for serving. Garnish with crumbled bacon.
Makes 6 to 8 servings.
6-QUART RECIPES
Fresh Applesauce
5Lbs
1Cup
Cooking apples Water
Sugar
1.Wash apples. Remove stems and cut into quarters. Place in pot with water and cover. Heat on HI (#5) for 2 hours or until tender. Stir after 1 hour.
2.Place apples in sieve and puree. Measure applesauce and put back into pot. For each cup of applesauce add ¼ cup sugar. Cover and heat on base at HI (#5) for 1 hour. Stir occasionally. Makes 4½ pints or 9 cups.
14
