twt@uicsl.UUCP (01/23/84)
#N:uicsl:3800029:000:1291
uicsl!twt Jan 22 16:58:00 1984
How about some crock-pot recipes. I have 3 crock-pots, a 1.5 quart, a 3
quart and a 5 quart and I love to use them. I've even been known to have
all three going at once. I like being able to throw
everything in in the a.m., set a timer and have dinner ready when I get
home from work/school/whatever. To start the ball rolling here's my
favorite:
CROCK-POT CHEESE SOUP
2 cans cream soup 1 tsp. worcestershire sauce
1 cup milk or beer 1/4 tsp. paprika
1 lb. cheddar cheese, cubed Croutons
Crumbled bacon (optional)
Put all ingredients in crock-pot except croutons and bacon. Cover
and cook on Low 4 to 6 hours (High: 2 hours, stirring
occasionally). Serve in warm bowls. Top with croutons and bacon.
Recipe may be doubled for 5-quart model.
HINTS: I usually use one can cheddar cheese soup and one can of
another cream soup (asparagus is one of my favorites), and milk
instead of beer. I also tend to make a double batch to have
extras for lunch.
Serve with a salad or rolls, though the soup makes a good meal all
by itself. Also great with quiche.
Mary