2 cans (each 7.5 oz red sockeye salmon, drained, skin removed)
¼ cup finely crushed saltine crackers
1 small onion, finely chopped
1 egg, lightly beaten
2 tbs milk or light (5%) cream
1 tbsp lemon juice
1 tbsp chopped fresh paied)
1 tbsp chopped fresh dill (or 1 tsp dried)
½ tsp black pepper
Creamy Dill Sauce:
1 tbsp butter or margarine
1 tbsp all-purpose flour
½ tsp salt
¼ tsp black pepper
1 cup milk
2 tbsp chopped fresh dill
Fold a 2-foot piece of aluminum foil in half lengthwise twice, and place on bottom and up the sides of prepared slow cooker stoneware. In a bowl combine salmon, crackers, onion, egg, milk, lemon juice, parsley, dill and pepper. Using a fork or wooden spoon, gently mix until evenly combined. Press evenly into foil-lined slow cooker. Tuck ends of foil under lid. (For a large oval-style slow cooker, salmon mixture can be shaped into a loaf and set on foil handles.)
Cover and cook on L 6 to 8 hours or on High for 3 to 4 hours. To remove, turn off heat and let pie stand for 5 minutes. Gently run a knife around outside edge of pie and lift out with foil handles. Set on plate and place lifter between loaf and foil; lift loaf from foil, remove foil and set loaf onto serving plate.
Creamy Dill Sauce:
In a saucepan melt butter over medium heat. Add flour, salt and pepper; cook, stirring, for 1 minute. whisk in milk; bring to boil. Serve over pie.
2 large boiling potatoes, peeled and cut into 1 inch cubes
1/2 cup chopped onion
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon dried dill weed or 4 sprigs fresh dill
1 bay leaf
2 pounds lean lamb stew meat, cut into 1 inch cubes
1 cup plus 3 tablespoons water, divided
2 tablespoons all purpose flour
1 teaspoon sugar
2 tablespoons lemon juice
fresh dill (optional)
Layer potatoes, onion, salt, pepper, dill, bay leaf, lamb and 1 cup water in slow cooker. Cover and cook on LOW 6 to 8 hours.
Remove lamb and potatoes with slotted spoon; cover and keep warm. Remove and discard bay leaf. Turn heat to HIGH. Stir flour and remaining 3 tablespoons water in samll bowl until smooth. Add half of cooking juices and sugar. Mix well and return to slow cooker. Cover and cook 15 minutes. Stir in lemon juice. Return lamb and potatoes to slow cooker. Cover and cook 10 minutes or until heated through, Garnish with fresh dill, if desired.
4 lbs. boneless round steak
salt and pepper
1 tsp. dill weed
1 med. onion, sliced
1 beef bouillon cube, crumbled
1/2 c. water
1/4 c. flour
1/4 c. water
1 c. sour cream
Cut meat into serving size pieces. Sprinkle with salt and pepper. Place in Crock Pot. Add dill, onion, bouillon cube, and 1/2 cup water. Cover and cook on low for 6 to 8 hours. Remove meat. Thicken juices with flour dissolved in 1/4 cup cold water. Turn control to high. Cook for 10 minutes or until slightly thickened. Stir in sour cream. Turn off heat. Serve sauce over meat with mashed potatoes or noodles.
4 lean pork chops
1/2 teaspoon salt
1 dash pepper
1 tablespoon prepared mustard
2 tablespoons red wine vinegar
1/8 teaspoon dried dill weed
1 can (17oz) fruit cocktail
2 tablespoons cornstarch
2 tablespoons cold water
Sprinkle chops with salt and pepper. Place in slow cooker/Crock Pot. Combine mustard, vinegar and dill. Drain fruit cocktail; add 1/2 cup syrup from fruit to mustard mixture. Pour over chops in pot. Cover pot and cook on low for 4 to 6 hours or until meat is tender.
Remove chops and turn control to high. Dissolve cornstarch in water; stir into pot. Add drained fruit cocktail, cover and cook on high for 10 to 15 minutes. Spoon fruit sauce over chops.
1 to 1 1/2 pounds chicken tenders, cut in 1-inch pieces
1 tablespoon dried minced onion (or small onion, chopped)
1 can 98% fat reduced cream of mushroom soup
1 packet (1oz) mushroom gravy mix (chicken or country gravy may be substituted)
1 cup baby carrots
1/2 to 1 teaspoon dill weed
seasoned salt and pepper to taste
1 cup frozen peas
Combine first 7 ingredients in the slow cooker/Crock Pot; cover and cook on low for 6 to 8 hours. Add frozen peas during the last 30 to 45 minutes. Serve with rice or mashed potatoes.