CHEESY SHRIMP PASTA
1 (2-lb.) block Velveeta cheese
1 (16-oz.) carton half-and-half
1 small onion, chopped
4 pods garlic, minced
1 lb. raw shrimp
Cooked pasta of choice
Place cheese, half-and-half, Ro-tel tomatoes, onion and garlic in slow cooker and
cook on Low for 4 hours.
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)
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
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
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
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 1-inch cubes; set aside. In blender or food
processor, fitted with a metal blade, combine 1/2 of the following ingredients; drink
mix, pineapple juice, evaporated milk, cream of coconut, and banana slices.
Process until pureed; pour puree into a 6-cup bowl. Puree remaining 1/2 of liquid
ingredients and banana slices as well as eggs and liqueur, if desired.
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 raisin-pineapple mixture over bread in
slow cooker. Top with remaining bread cubes, then with remaining 1/2 t. lemon peel
and raisin-pineapple mixture. Pour pureed ingredients into slow-cooker.
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.
