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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 ½ 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
¼ cup milk
2 (15-oz.) cans salmon, boned and skinned
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 sh into 1-inch chunks. Combine all ingredients except our, 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 our, butter and cream and stir into slow cooker.
Continue cooking until mixture is slightly thickened.
1-1½ lbs. sh (any combination of ounder,
ocean perch, pike, trout, haddock or halibut)
½ cup chopped onion
½ cup chopped celery
½ cup chopped carrots
¼ cup snipped parsley
¼ tsp. leaf rosemary
½ cup dry white wine
16-oz. can whole tomatoes, mashed
8-oz. bottle of clam juice
1 tsp. salt
3 tbsp. our
3 tbsp. butter or margarine, melted
1/3 cup light cream
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