1 med onion, chopped
1tbl butter or margarine
2 c milk
1 c ranch salad dressing
1 lb boneless trout fillets, skin removed
1 pkg (10 oz) frozen broccoli cuts, thawed
1 c cubed or shredded cheddar cheese
1 c cubed or shredded monterey jack cheese
1/4 tsp garlic powder
In a skillet, saute onion in butter till tender. Transfer to slow cooker; add milk, salad dressing, fish, broccoli, cheeses and garlic powder. Cover and cook on high for 1 1/2 hours to 2 hours, or until soup is bubbly and fish flakes easily with a fork. Sprinkle with paprika if desired.
4 (6 1/2 oz.) cans clams
1/2 lb. salt pork or bacon, diced
1 lg. onion, chopped
6 to 8 lg. potatoes, pared and cubed
3 c. water
3 1/2 tsp. salt
1/4 tsp. pepper
4 c. half and half cream or milk
3 to 4 tbsp. cornstarch
Cut clams into bite sized pieces if necessary. In skillet, saute salt pork or bacon and onion until golden brown; drain. Put into Crock Pot with clams. Add all remaining ingredients, except milk. Cover; cook on high 3 to 4 hours or until potatoes are tender. During the last hour of cooking, combine 1 cup of milk with the cornstarch. Add that and the remaining milk and stir well; heat through.
2 cups crab meat, flaked and picked
2 cups milk
2 cups half-and-half
3 tablespoons butter
2 lemon peel strips
1/2 teaspoon mace, ground
salt and pepper
2 tablespoons dry cooking sherry, opt.
1/2 cup saltine crackers
Combine all ingredients except sherry and crushed crackers in Crock Pot; stir well. Cover and cook on Low setting for 3 to 5 hours. Just before serving, stir in sherry and crumbs to thicken.
1 (1-pound) package Black Beans
6 cups water
3 tablespoons butter or oil
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
3 ribs celery, diced
1 large onion, diced
5 cloves garlic, minced
2 tablespoons cumin
2 tablespoons dried oregano
2 teaspoons chili powder
2 teaspoons salt or seasoned salt to taste
3 tablespoons vinegar
Rinse and sort beans.
Put six cups of water in large pot, cover, and bring to a boil. While water is heating, start step three.
Add butter or oil to a heavy pot over medium-high heat. Add peppers, celery, and onions. Cook until onions are translucent, about 5-7 minutes. Add garlic, cumin, oregano, chili powder, and salt, reduce the heat to medium, and cook for another 3-4 minutes, stirring frequently.
Add beans and boiling water to vegetable and seasoning mixture. Reduce the heat to low, cover, and simmer for 1 1/2 – 2 hours, or until beans reach desired tenderness.
Add vinegar, stir, taste for seasoning, and adjust to your liking.