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.
PI A COLADA BREAD PUDDING _____
1 lb. loaf French bread 10 oz. frozen pi a 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, banana slices, 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.
