Crock pot recipes

[Grace]

CHEESY RAVIOLI CASSEROLE

½ tablespoon olive oil
¼ cup chopped onion
½ clove garlic, finely chopped
1 jar (26 ounces) four cheese flavored tomato pasta sauce
1 can (8 ounces) tomato sauce
½ teaspoon Italian seasoning
1 package (25 ounces) frozen filled ravioli – your choice of fillings. I used cheese.
1 cup shredded mozzarella cheese
1/8 cup chopped fresh parsley


Spray cooker with cooking spray. In 12” skillet, heat oil over medium heat. Cook onion and garlic about 4 minutes, stirring occasionally, until onion is tender. Stir in pasta sauce, tomato sauce and Italian seasoning.

Place 1.5 – 2 cups of the sauce mixture in cooker. Add ravioli; top with mozzarella. Pour remaining sauce over top.

Cover. Cook on LOW setting 6 hours. Sprinkle with parsley before serving.

My cooker size is 4 quarts, and this fits just fine.

[Grace]

one more -

ITALIAN MEATBALL STEW

1 bag (16 ounces) frozen, cooked Italian style meatballs – thawed
1 cup frozen, small whole onions
½ teaspoon salt
2 cans (14.5 ounces each) diced tomatoes with Italian-style herbs, undrained

2 tablespoons all-purpose flour
2 tablespoons water
2 ½ cups frozen bell pepper and onion stir-fry, thawed & drained
¼ cup shredded fresh Parmesan cheese (1 ounce)


In 3.5 to 4.5 quart slow cooker, mix meatballs, onions, salt and tomatoes.

Cover; cook on LOW setting 6 hours.

In small bowl, blend flour and water until smooth. Stir flour mixture into stew. Stir in bell pepper and onion stir-fry. Increase heat to HIGH. Cover; cook 15-20 minutes longer, or until stew has thickened and bell peppers are hot. Sprinkle individual servings with cheese.

[Killearn Kitties]

My stomach thinks my throat's cut waiting on that fish chowder recipe.

[Karen]

I'll *nudge* da brudder!

[Killearn Kitties]

Karen, you are too good to us!

[Karen]

Karen, you are too good to us!

The fish stew is a family specialty, but as I am now - very very sadly - allergic to fish, I don't have a copy handy. Otherwise I'd post it myself!

Fish chowder was always the first course for the Fourth of July celebration, and now is often served at other family events, too!

[Lady's Human]

Okay, finally, here goes:

(I've been a touch busy trying to save jobs, sorry for the delay)

2 lbs of fish, take your pick, cod, haddock, what have you
3-4 medium onions
6 medium potatoes (Or thereabouts)
8 oz salt pork (Fatback)
1 large green pepper
1 tsp salt
1 tsp pepper
1 quart light cream or milk (your choice, but cream tastes better)

Check the fish for bones. If you're used to handling fish, it's easy, the bones will normally be in a line along the lower edge of the filet. Cut out the bones.

Cover the fish with water in a pan, cook SLOWLY over low heat. If you cook it fast, the fish will get tough. the fish is done when it flakes easily with a fork and it is opaque.

While the fish is cooking, remove the skin from the fatback and cut the fatback into small pieces. (1/8"-1/4" cubes)
Try out the fatback (cook out the fat). You'll be left with small, crunchy pieces of salt pork in pork fat. drain the fat, put the pork pieces on paper towel to remove the excess grease.

Dice the onions, fry in the fat from the salt pork.

Cut the potatoes into small (1/2") cubes

Dice the pepper

When the fish is done, keep the water, and break up the meat.

Put the fish, fish stock, peppers, onions (Just dump 'em out of the frying pan with the grease when they're done), potatoes, salt and pepper into a crock pot. Cook until the potatoes are tender. Add the cream, and heat on low until everything's warm.

Serve with the salt pork bits (scrunchions, in New England parlance), salt and pepper to taste. Goes well with common crackers, oyster crackers, just about any plain saltine type cracker.