Tuna Noodle Casserole

Ingredients

2 cans cream of celery soup
1/3 cup dry sherry
2/3 cup milk
2 tablespoons parsley flakes
10 ounces frozen peas
2 cans tuna, drained
10 ounces egg noodles, cooked
2 tablespoons butter or margarine
dash curry powder (optional)

Directions

In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes, vegetables, and tuna. Fold in noodles. Pour into greased Crock Pot. Dot with butter or margarine. Cover and cook on Low 7 to 9 hours. Cook noodles just until tender.

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Polynesian Chicken

Ingredients

1 (3 to 4 lb.) whole roasting chicken
1 tsp. salt
1/4 tsp. garlic powder
2 tsp. soy sauce
1 (17 oz.) can chunky mixed fruit or fruit cocktail, drained
1 (10 oz.) jar sweet and sour sauce

Directions

Thoroughly wash chicken and pat dry. Sprinkle cavity with salt and garlic powder. Place in slow cooker/Crock Pot. Brush surface with soy sauce. Cover and cook on low 8 to 10 hours. One hour before serving, remove all but approximately 1/2 cup of accumulated broth with a baster (leave enough to cover crock bottom). Have fruit and sauce at room temperature. Pour drained fruit over chicken, pour sweet and sour sauce over all. Cook 1 more hour. Serve over a bed of rice.

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