Still need something warm

It looks as though spring is just teasing us, so cooking up something in the crockpot still sounds good. Since it's Ash Wednesday, I've included two recipes with fish.

1/4 cup onion, finely diced2 cans crab meat (7 ounces each), pick over and remove cartilageButter crockpot, and put salt and pepper on fish to taste. Place fish in pot.Salt and pepper, to taste2 teaspoons grated orange rindwww.tastycrockpotrecipes.net1/2 cup dry white wine1/2 teaspoon Tabasco sauce1 can chopped pimiento (4 ounces), drainedPlace shrimp, tuna, crab meat, pimiento, parsley and rice in crock pot. Combine soup with water, wine, onion, dill weed, paprika and Tabasco sauce.2 teaspoons gr ated lemon rindCrockpot Seafood With Rice4 teaspoons oillisa.sandmeyer@cjonline.com.4 boneless skinless chicken breasts, cut in small chunks5 tablespoons chopped parsleyDiana Rattray, About.com Guide to Southern FoodServe garnished with orange and lemon slices.Crockpot Citrus Fish3 cups water3 cups instant rice, uncooked2 teaspoons dill weedThere are scads of good crockpot recipes out there, but a surprising amount require some cooking before you ever get to the pot. I wonder what's the point of using the crockpot if you have to brown meat before it goes in.1/2 teaspoon paprika1 medium onion, chopped2 cans condensed cream of mushroom soup2 cups water1 chicken bouillon cubeCombine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to slow cooker; stirring gently. Cover and cook on high for an additional 30 minutes or until biscuits are fluffed up and cooked through.Send recipe requests and recipes to be shared to Recipe Exchange, Topeka Capital-Journal, 616 S.E. Jefferson, Topeka, 66607, or e- mail2 cans condensed cream of chicken soupI suppose if we can buy our vegetables already chopped for us, we could use cooked meat, too, couldn't we?Source: RivalChicken 'n' Dumplings2 10-ounce packages refrigerated biscuits2 cans tuna (7 ounces each), flakedPour over rice and seafood mixture in crockpot; stir gently to blend well. Cover, and cook on low for 3 to 4 hours.Orange and lemon slices for garnish2 cans shrimp (5 ounces each), drained1/3 cup minced fresh parsley1/4 cup onion, choppedPut onion, parsley and grated rinds and oil over fish. Cover and cook on low for 11/2 hours.

lisa.sandmeyer@cjonline.com.