CITRUS FISH
* 1 1/2 lb. fish fillets
* Salt and pepper to taste
* 1 med. onion, chopped
* 5 tbsp. chopped parsley
* 4 tsp. oil
* 2 tsp. grated lemon rind
* 2 tsp. grated orange rind
* Orange and lemon slices
Butter slow cooker/Crock Pot and put salt and pepper on fish to taste. Then place
fish in pot. Put onion, parsley and grated rinds and oil over fish. Cover and cook
on low for 1 1/2 hours. Serve garnished with orange and lemon slices.

COCKTAIL KIELBASA
* 2 rings of Kielbasa (about 2 lbs)
* 1 (18 oz) jar apple jelly
* 1 (9 oz) jar prepared mustard
Slice Kielbasa 1/4 to 1/2 inch thick. Mix jelly and mustard in slow cooker/Crock
Pot. Add sliced Kielbasa and mix until meat is covered. Set slow cooker/Crock Pot
on low to cook for 2 hours and keep on low while serving. Stir periodically.

CONGRESSIONAL BEAN SOUP IN A CROCKPOT
1 lb Small white beans
8 c Water
2 c Ham, diced
1 c Onion, diced
1 c Celery, chopped
2 tb Parsley, chopped
1 ts Salt
1/4 ts Pepper
1 Bay leaf
Assemble ingredients in Slow Cooker. Cover and cook on low 8-10 hours or until
beans are tender.

CRANBERRY-APPLE TURKEY BREAST
* 2 teaspoons melted butter or margarine
* 1/2 cup chicken broth
* 1 large apple, cored and chopped
* 1/2 cup chopped onion
* 1 stalk celery, chopped
* 1 cup whole berry cranberry sauce
* 3/4 teaspoon poultry seasoning
* 2 cups seasoned crumb-style stuffing
* 2 to 3 pounds turkey breast cutlets.
Combine butter, chicken broth, apple, onion, celery, cranberry sauce, poultry
seasoning and stuffing. Place 3 tablespoons stuffing mix on each turkey cutlet.
Roll up and tie. Place in stoneware. Cover; cook on LOW 8 hours (HIGH 4 hours).

CREAMY CHICKEN AND RICE
* chicken tenders (3 per person)
* cream of mushroom soup
(1 can for 2-3 people, 2 for 4-6)
* Mrs. Grass Onion Soup Mix (1 per each can of soup)
* 1Tbsp olive oil
* long grain brown rice (1 cup per can of soup)
* 1Tbsp whole thyme, crushed
* S&P to taste
* desired amount of broccoli florettes (optional)
* diced red pepper (optional)
When using brown rice, you need 2 1/4 cups liquid for each 1 cup rice. So I empty
my can of soup into a measuring cup, and add water (or white wine) to equal 2 1/2
(not a typo, you need the extra for the onion soup mix). Heat olive oil in a saute
pan, and add rice until it begins to crackle, but not brown. This will make the
rice dense, and help it keep it's shape while cooking. Whisk together the soups and
additional H2o, herbs and seasonings. Combine all ingredients (except veggies) in
crockpot, and cook on high 4-6 hours, or 8-10 hours on low. During last 30-45
minutes, add desired veggies.
Great with crusty bread, and a fresh salad.