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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.
BAKED STUFFED APPLES
6 medium red tart apples 1 C. light brown sugar
1/4 C. raisins 1 Tbsp. orange peel
1/4 C. butter 2 C. very hot water
3 Tbsp. 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.
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