Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Monday, May 13, 2013


I do not like seafood but my family loves it.  Here is a fondue recipe (from an old Rival cookbook) for those of you who enjoy seafood.  I have never made this!

2 cans condensed cream of celery soup
2 cups grated sharp process cheese
1 cup chunked cooked lobster
1/2 cup chopped cooked shrimp
1/2 cup chopped cooked crabmeat
1/4 cup finely chopped, cooked scallops
dash of paprika
dash of cayenne pepper
1 loaf Crusty French Bread, cut into 1-inch cubes

Combine all ingredients soup through cayenne pepper in a lightly greased crockpot/slow cooker; stir to blend thoroughly.

Place lid on cooker and cook on high for 1 hour or until the cheese is melted.

Turn heat to low and serve with fondue forks to dip the bread cubes into the fondue.

Yield: Approximately 1 1/2-quarts.

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