Crappie Chowder...A Recipe That Even Kids Love
Crappie Chowder
24 Crappie Fillets
5 Medium Potatoes (cubed)
2 Medium Onions (chopped)
1 Carrot (chopped)
1 Celery Stick (chopped)
2 chicken Bouillon Cubes
3 Tablespoons Butter
4 Ounces Velveeta Cheese
4 Ounces Philadelphia Cream Cheese
1 Pint Half & Half
1 Pint Milk
2 Cups Water
1 teaspoon Salt
1 Teaspoon Pepper
Put potatoes, onions, carrot, celery, water, salt and pepper in a large pot. Cover pot and cook until vegetables are tender. Add crappie fillets and bouillon cubes and cover over medium heat until crappie flakes. Stir occasionally. When crappie flakes, add both cheeses and butter and cook on a low heat until they melt. Then, add Half & Half and milk. Cover and simmer on low heat for 10 to 15 minutes.:)
1 Attachment(s)
Southwest Crappie Rollups
Saw a recipe on TV that I tried last night: If you like Mexican food and Crappie, this is the ticket!
1 med onion (chopped)
2 tbsp oil
1 Pound Crappie filets
1 4 oz can chopped green chilies
½ tsp chili powder
¼ tsp salt
¼ tsp cumin
¼ tsp pepper
1 8oz cream cheese (cubed)
8 flour tortillas
½ cup chunky salsa
1 cup Monterey Jack cheese
Fresh cilantro
In large skillet sauté onion in oil until tender, add crappies, green chilies, chili powder, salt, cumin and pepper cook 3 minutes until fish flakes. Stir in cream cheese until it melts. Place fish mixture into each tortilla shell roll up and place into 9 x 13 pan seam side down. Spread salsa over tortilla shells and sprinkle with cheese. Bake uncovered at 350 degrees for 25-30 minutes.
Very yummy and very filling!!!!!!! Thumbs Up Thumbs Up
Got 3 big jars made up today!
For those of you who won't be able to enjoy these at camp:
Quote:
Originally Posted by
rugsrme