Crab Salad

11/2 Cups pasta shells, cooked
1/4 Cup ranch dressing
1/2 tsp. lemon pepper seasoning
1/8 tsp. cayenne pepper
1  6 oz. can crab meat, drained and flaked
1  Carrot, shredded
1/2 Cup sliced water chestnuts, halved
2 Green onions, sliced

Cook, drain and rinse pasta; pour into Bean Pot.
Stir in crab meat, water chestnuts and onions.
Whisk together ranch dressing, lemon pepper
and cayenne.
Gently stir into pasta mixture.
Cover and refrigerate at least 1 hour.

Salmon Salad

2 lbs. cooked salmon, chilled
1 Cup celery, diced
2 Tbsp. capers, drained
1/2 Cup red onion, diced
2 Tbsp. fresh dill, minced
2 Tbsp. raspberry vinegar
2 Tbsp. olive oil

1/2 tsp. kosher salt
1/2 tsp. black pepper


Break the salmon into very large flakes, removing any skin and bones; place into Bean Pot.
Add celery, red onion, dill, capers, raspberry vinegar, olive oil, salt and pepper.
Mix well and refrigerate for at least 1 hour.
Serve at room temperature.

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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
Salt and pepper on fish to taste. Then place fish in Bean Pot. Put onion, parsley and grated rinds and oil over fish. Cover and cook on 300 for 1
1/2 hours. Serve garnished with orange and lemon slices.

Is it really done?

Remember that all cooking times are approximate and the only way to really know if meat is done is to check the internal temperature.

Use a meat thermometer to gauge the internal temperature and follow these FDA guidelines:

Beef, veal, and lamb roasts and steaks, at least 145° F

Ground beef, veal, lamb, and pork, at least 160° F

All poultry, at least 165° F

All pork, at least 145° F (63° C), with a 3 minute rest time.

Happy (and Safe!) Cooking!

Tuna Casserole

2 Cans of Tuna
10 Ounces of Frozen Peas
1 Can of Cream of Mushroom Soup
1 Can of Broccoli and Cheese Soup
2 Cans of Water
1 Onion, chopped
1/2 Package of Spiral Pasta
2 Knorr Chicken Bouillon cubes

Directions
Cook everything together for 1 hours on 375
I like to sprinkle cheese on top after it's cooked.

Shrimp Creole

1 Pound of Shrimp
2 Stalks of Celery, chopped
1 Can of Tomato Sauce
1 1/2 Teaspoons of Tabasco Sauce
1 Teaspoon of Salt
1 Teaspoon of Pepper
1 Teaspoon of Parsley
2 Teaspoons of Garlic, chopped
1 Onion, diced
1 Bell Pepper, diced
1 Green Onion
2 Cans of Diced Tomatoes
1 Teaspoon of Sugar
Cooked Rice

Directions
Combine all ingredients (except shrimp and rice) in Bean Pot.
Cook on 350 for 1.5 hr.
Add shrimp last hour of cooking.
Serve over rice!