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SALMON BAKE
•
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.
1 can cream of celery soup
4 well beaten eggs
1 tsp. garlic powder
1 teaspoon Greek seasoning
2 chicken bouillon cubes, crushed
1/4 cup milk
2 cans salmon, boned and skinned (15 oz. size)
4 cups bread crumbs
1 tsp. lemon juice
1 (8-oz.) can tomatoes
1 chopped green bell pepper
1 (8-oz.) can cream of onion soup
RECIPES - Seafood
CHEESY SHRIMP PASTA
•
Place cheese, half-and-half, 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.
4 pods garlic, minced
1 lb. raw shrimp
Cooked pasta of choice
1 (2-lb.) block Velveeta cheese
1 (16-oz.) carton half-and-half
1 (8-oz) canned chopped tomatoes
1 small onion, chopped
FISHERMAN’S SEAFOOD CHOWDER
•
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.
1 to 1-1/2 lbs. fish (any combination of flounder,
ocean perch, pike, trout, haddock or halibut)
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/4 cup snipped parsley
1/4 tsp. leaf rosemary
1/2 cup dry white wine
16-oz. can whole tomatoes, mashed
8-oz. bottle of clam juice
1
tsp.
salt
3 tbsp. flour
3 tbsp. butter or margarine, melted
1/3 cup light cream
Содержание EWMST-325
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