Seafood Naples

Ingredients

2 cans shrimp; 4 1/2 oz each, drain
2 cans tuna, 9 1/4 ozs each
2 cans crab meat, 6 1/2 oz. each remove cartilage
1 can pimiento, 7 1/2 oz drain dice
1/3 cup parsley, chopped
3 cups instant rice, uncooked
2 cans cream of mushroom soup
3 cups water
1 cup dry white wine
1 tablespoon onion, chopped
2 teaspoons dill weed
1/2 teaspoon paprika
1/2 teaspoon Tabasco sauce

Directions

Place first six ingredients in removable liner. Combine soup with next six ingredients. Pour in removable liner and mix well. Place liner in base. Cover and cook on low 3-4 hours.

Cheese Fondue Dip

Ingredients

2 10-3/4 cans condensed cheese
1 package freeze dried or fresh chive
2 cups grated sharp cheddar cheese
celery sticks
cauliflower, cut up
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
Corn chips

Directions

Combine condensed soup, grated cheese, Worces- tershire sauce, lemon juice, and chives. Cover and heat on low in Crock Pot for 2 to 2-1/2 hours. Stir until smooth and well blended. Keep hot in the pot.