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CHICKEN PAPRIKA WITH DUMPLINGS
INGREDIENTS:
6 boneless, skinless chicken breasts 1 tsp. salt
1 medium onion chopped
1 tbsp. Hungarian paprika
8 ounces sour cream
DIRECTIONS:
1. Add onions to slow cooker. Add seasonings, chicken and broth.
2. Cover and cook on LOW 5 to 6 hours
3. Shortly before serving, turn on high and stir together sour cream
and cornstarch. Stir into slow cooker and heat through.
4. Taste and adjust seasonings (sour cream and cornstarch may be
omitted if desired). Serve with dumplings (recipe below)
DUMPLINGS:
INGREDIENTS:
3 eggs
2-1/2 cups all-purpose flour, sifted
DIRECTIONS:
1. Beat 3 eggs, add 1/3 cup water and 2-1/2 cups flour.
2. Beat with a spoon until smooth.
3. Drop from teaspoon into boiling salted water and cook until
dumplings rise to the top, approximately 10 minutes.
CHEESY SHRIMP PASTA
INGREDIENTS:
1 (2-lb.) block Velveeta cheese
1 small onion, chopped
1 lb. raw shrimp
DIRECTIONS:
1. Place cheese, half-and-half, Ro-tel tomatoes, onion and garlic in
slow cooker and cook on Low for 4 hours.
2. Add shrimp and cook for another hour on High or until shrimp are pink.
3. Cook pasta of choice and spoon sauce over cooked pasta.
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RECIPES
1/2 tsp. black pepper
1 cup chicken broth
1 tbsp. cornstarch or flour
1/3 cup water
1 (16-oz.) carton half-and-half
4 pods garlic, minced
Cooked pasta of choice
RECIPES
FISHERMAN'S SEAFOOD CHOWDER
INGREDIENTS:
1 to 1-1/2 lbs. fish (any combination of
flounder, ocean perch, pike, trout, haddock or halibut)
1 cup chopped onion
1 cup chopped carrots
1/2 tsp. leaf rosemary
28-oz. can whole tomatoes, mashed Two 8-oz. bottle of clam juice
1- 6.5 oz can Chopped Clams in Juice 1/4 tsp. salt
1 tsp. Mrs. Dash Salt Free Seasoning
1/3 cup light cream (optional; leave out if you prefer a lighter chowder)
DIRECTIONS:
1.
Cut cleaned fish into 1-inch chunks.
2.
Combine all ingredients except flour, butter and cream in slow cooker;
stir well.
3.
Cover and cook on low setting for 7 to 8 hours (3 to 4 hours on high)
4.
One hour before serving, combine flour, butter and cream and stir into
slow cooker. Continue cooking until mixture is slightly thickened..
SALMON BAKE
INGREDIENTS:
2 cans salmon, boned,skinned (15 oz. size)
4 cups bread crumbs
1 tsp. lemon juice
1 chopped green bell pepper
1 can cream of celery soup
1 tsp. garlic powder
2 chicken bouillon cubes, crushed
DIRECTIONS:
1.
Grease slow cooker liner.
2.
Combine all ingredients except celery soup and milk.
3.
Pour into slow cooker.
4.
Cover and cook on low heat for approximately 5 hours
5.. Combine cream of celery soup with 1/2 cup of milk and heat in
saucepan. Use as a sauce for salmon bake.
Ginnys.com • 1.800.544.1590
RECIPES
1 cup chopped celery
1/2 cup snipped parsley
1 cup dry white wine
6 Tbsp. flour
1 can tomatoes
1 can cream of onion soup
4 well beaten eggs
1 tsp. Greek seasoning
1/4 cup milk
.
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