Just sending as I see them...

On Fri, 2 Jan 2004 17:26:34 -0800, "The Ranger" > wrote:

>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
>