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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 1-1/2 lbs. fish (any combination of flounder, ocean perch, pike, trout, haddock or
halibut)
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
16-oz. can whole tomatoes, mashed
8-oz. bottle of clam juice
1 t. salt
3 T. flour
3 T. butter or margarine, melted
1/3 C. light cream
Cut cleaned fish into 1-inch chunks. Combine all ingredients except flour, butter and
cream in slow cooker; stir well. Cover and cook on low setting for 7 to 8 hours (3 to 4
hours on high).
One hour before serving, combine flour, butter and cream and stir into slow cooker.
Continue cooking until mixture is slightly thickened.
SALMON BAKE
2 cans salmon, boned and skinned (15 oz. size)
1 teaspoon lemon juice
1 chopped green bell pepper
1 can cream of celery soup
1 teaspoon garlic powder
2 chicken bouillon cubes, crushed
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
6 medium red tart apples
1/4 C. raisins
1/4 C. butter
3 T. orange juice concentrate
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.
RECIPES
1 C. light brown sugar
1 T. orange peel
2 C. very hot water
4 cups bread crumbs
1 can tomatoes
1 can cream of onion soup
4 well beaten eggs
1 teaspoon Greek seasoning
1/4 cup milk
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