POACHED SALMON
1 1/4 lb. salmon fillet
1 tsp. chopped chives
1/2 cup chopped celery
1 bay leaf
1/4 tsp. onion powder
1/2 tsp. salt
1/2 cup apple juice
1/2 cup water
1 tbsp lemon juice
Lay salmon in crockpot. Sprinkle chives, celery and bay leaf beside salmon. Stir remaining ingredients together in bowl. Pour over salmon. Cover and cook on Low for 3-4 hours or on High for 2 hours. Cook until salmon flakes with fork. Discard bay leaf.

SHRIMP CREOLE
1 1/2 C diced celery
1 1/2 C chopped onion
3/4 C chopped bell pepper
1 8 oz can tomato sauce
1 28 oz can chopped tomatoes
1/2 C ketchup
1 clove garlic, minced
Salt and pepper to taste
Tabasco to taste
2 bay leaves
1 lb. shrimp, peeled
Combine all ingredients except shrimp. Cook 3-4 on high or 6-8 hours on low. Add shrimp last hour of cooking. Remove bay leaves before serving. Serve over hot rice.

SOUR CREAM FISH BAKE
1 1/2 lb. swordfish or halibut steaks
salt & pepper
1 tbs. salad oil
1 drained No. 2 can white potatoes and/or 1 cup cooked green beans
1/4 cup minced onions
3 peeled med. tomatoes sliced
1 c. sour cream
1/2 tsp. dry mustard
1 tbs. lemon juice
1/4 tsp. salt
1/8 tsp. pepper
Paprika
Sprinkle fish with salt and pepper. Spread 1-tbs. salad oil on bottom of crockpot, lay fish on top of oil and spread with the other 1 tbs. of salad oil. Put next 3 ingredients in crockpot in order given. Mix sour cream with next 4 ingredients. Pour over tomato slices; sprinkle with paprika. Bake on High for 1 hour then Low for 4-6 hours. May be doubled for large crockpot.