Crockpot #1:
Fish & Vegetable Soup

INGREDIENTS:
1 sm cucumber
5 cups chicken broth
1 clove garlic, crushed
Ground pepper and Salt, to taste
1/2 lb. white fish*, cut into 1/2-inch cubes
1/2 lb. shrimp pieces
1/2 lb. sliced mushrooms (button work fine)
1/4 cup sliced green onions
1 14-oz. can tomatoes, diced

METHOD:
Cut cucumber lengthwise into halves; remove seeds. Cut each half
crosswise into thin slices. Add chicken broth, garlic, cucumber, pepper,
salt, mushrooms, tomatoes, fish and shrimp to crockpot. Cook on High for two
hours. Add sliced green onions as garnish.

* Cod, Snapper



Crockpot #2:
Mexican Chicken

INGREDIENTS:
6 boneless chicken breast halves, skin on
1 medium onion, thinly sliced
1/2 cup corn oil, but vegetable oil can be subbed
12 each green pitted olives
4 cups tomatoes, chopped
2 ribs celery, chopped
2 cloves garlic, crushed
2 *FRESH* bay leaves
1/2 cup chicken stock
1 tsp. salt
1/2 tsp. red flake pepper
1/2 cup sliced mushrooms
Optional: Fresh whole jalapenos


METHOD:
In a 10-inch skillet, brown onion and garlic until starting to
caramelize, add chicken breast and brown both sides, cooking skin-side down
first; set aside for later use. In second crockpot, put all remaining
ingredients inside. Cook for two hours. Place chicken, skin sides up, at top
level. Add fresh jalapenos as garnish
Serve with a heavy red and relax.

The Ranger