WELCOME

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.

Tuesday, November 19, 2013

MARINERS' FONDUE

2 cans (10 3/4-oz each) condensed cream of celery soup
2 cups grated sharp processed 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 paprika
dash cayenne pepper
1 loaf French bread, cut into 1-inch cubes

Combine all ingredients except bread cubes in lightly greased crock-pot; stir thoroughly.

Cover cooker and cook on high for 1 hour or until cheese is melted.  Turn to low for serving.

Using fondue forks, dip bread cubes into fondue.

Stock photo only

Yield: 1 1/2-quarts

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.