#8 recipes

Fisherman's Catch Chowder - posted by Dachlostar
1 pound to 1 1/2 lb. fish (use any combo of following: (flounder -- ocean perch pike -- rainbow trout, haddock or halibut)
1/2 cup Onion -- chopped
1/2 cup Celery -- chopped
1/2 cup Pared carrots -- chopped
1/4 cup Parsley -- snipped
1 teaspoon Leaf rosemary
1 can whole tomatoes -- (16 oz. ) mashed
1/2 cup Dry white wine
1 Bottle clam juice -- (8 oz. )
1 teaspoon Salt
3 tablespoons Flour
3 tablespoons Butter or margarine melted
1/3 cup Light cream (half-n-half)

Cut cleaned fish into 1-inch pieces. Combine all ingredients except flour, butter and cream in slow cooker; stir well. Cover and cook on low setting for 7-8 hours. (On HIGH setting for 3-4 hours. ) One hour before serving, combine flour, butter and cream. Stir into fish mixture. Continue to cook until mixture is slightly thickened. 4 servings (about 2 quarts) Double recipe for 5-quart slow cooker.

Lemongrass and Ginger Scented Chicken - posted by Angel
Serves 4-6

1 tbs olive oil
2kg chicking thigh fillets, skin & fat removed
2 med onions sliced
3 cloves garlic, crushed
5cm piece ginger, peeled & sliced
2 large red chillies, seeds removed, sliced
2 stalks lemon grass, trimmed & bruised
1/2 cup chicken stock
1/4 cup soy sauce
2 tbs oyster sauce
Freshly gound black pepper
200g sugar snap peas

1. Heat oil and quickly seal sides of chicken in batches. Transfer to slow cooker.
2. Reduce heat, add onions and garlic and cook for 1-2 mins. Place in SC with remaining ingredients except for sugar snap peas.
3. Cover and cook on high 3-4 hours or low 5-6 hours.
4. Abour 15 mins before serving, add sugar snap peas and stir through.

Cannelloni - posted by Angel
2 x boxes cannelloni
2 x packs frozen spinach
500g (I think) of ricotta
2 eggs
A good handful of grated cheese (and sort you want)
garlic, crushed
1 tsp or so of mixed herbs
1L of pasta sauce
salt & pepper

Mix spinach, ricotta, eggs, cheese, & garlic together. Stuff into the cannelloni tubes. Mix herbs & pasta sauce together and pour just enough into the SC to cover the bottom. Put a layer of cannelloni in, then more sauce, cannelloni etc. Cook for about 3 hours on low. Sprinkle some grated cheese over the top about 20 mins before it's ready.

Pumpkin Soup - posted by Christy
1kg pumpkin
3 med potatoes
1 med sweet potato
4 cups chicken stock
2 cloves garlic crushed
1/2 onion chopped
1 tsp sage
1 pinch nutmeg

I pop it all in at lunchtime and then 30 minutes before dinner I blend it all in a blender & then put the mix back into the SC for 30 minutes. I serve with chopped chives on top with a dollop of sour cream & crusty bread yum.

Bacon and Lentil Soup - posted by Debbie Lee

190g Red Lentils (I used McKenzie's)
2 medium carrots, finely chopped
1 large parsnip, finely chopped
1 medium swede, finely chopped
1 stick celery, finely chopped
1 medium onion, finely chopped
2 cups of Risoni Pasta (tiny pasta)
250g bacon pieces (salt reduced and trimmed of fat), roughly chopped
500g bacon bones
2 litres of water

Combine all ingredients in the SC. Cook for 10 hours on low (approx.), 8 hours on auto or about 6 hours on high (these are just approx. times - may depend on your SC). I cooked it for about 8 hours on auto. The carrots were still a little firm but softened up overnight.