2 cans (10 3/4 oz each) condensed cream of celery soup
2 c. grated sharp process cheese
1 c. chunked cooked lobster
1/2 c. chopped cooked shrimp
1/2 c. chopped cooked crab meat
1/4 c. finely chopped, cooked scallops
dash cayenne pepper
1 loaf of French bread, cut into 1 inch cubes
Combine all ingredients except bread cubes in lightly greased Crock-Pot; stir thoroughly. Cover and cook on High for 1 hour or until cheese is melted. Turn to Low for serving. Using fondue forks, dip bread cubes into fondue.
1 Cup steel cut oats
1 to 2 Tablespoons toasted sesame seed oil
2 to 3 Cloves garlic (chopped)
2 to 3 Tablespoons fresh chopped ginger
5 to 6 Chopped green onions (white and green parts separated)
Dash of cayenne pepper (optional)
3 Cups chicken stock
1 Cup frozen peas and carrots
Place all ingredients, except the green parts of the onions, the frozen peas and carrots in the Crock-Pot® slow cooker. Mix.
Set Crock-Pot® slow cooker on low for 8 to 9 hours or high for 3 to 4 hours.
About one hour before end of cooking time, add the frozen peas and carrots.
Serve with chopped green parts of the onions and garnish of choice.
2 cups regular grits
6 cups water
1/2 teaspoon paprika (optional)
1/2 to 1 teaspoon salt
4 to 6 ounces chopped mild green chile (New Mexican if you have it)
1 or more jalapeno chiles, seeded and finely chopped
Combine all ingredients in the Crock Pot and cook on low for 6 to 9 hours or on high 2 to 3 hours, stirring occasionally. If cooking on high, add 1/4 to 1/2 cup more water if too thick.
3 tablespoons flour
3 tablespoons oil
1/2 pound smoked sausage, cut into 1/2 inch slices
2 cups frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 garlic cloves, minced
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon pepper
1 (14.5 ounce) can diced tomatoes, undrained
1 (12-ounce) package frozen shelled deveined cooked medium shrimp, rinsed
1 1/2 cups uncooked regular long-grain white rice
3 cups water
In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart Slow Cooker. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in slow cooker/Crock Pot; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.