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CHEESY SHRIMP PASTA
1 (2-lb.) block Velveeta cheese 1 (16-oz.) carton half-and-half
1 (8-oz) Canned Chopped Tomatoes 1 small onion, chopped
4 pods garlic, minced 1 lb. raw shrimp
Cooked pasta of choice
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.
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 tsp. leaf rosemary 1/2 C. 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 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 tsp. lemon juice 1 (8-oz.) can tomatoes
1 chopped green bell pepper 1 (8-oz.) can cream of onion soup
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
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.
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