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From KellyWA, 12-08-1999
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Msg ID 0045177

Marilyn, here are three recipes you might be able to
use. I have not tried these recipes myself.CROCKPOT CHEESE "SOUFFLE" CASSEROLE

8 slices white bread (cut off crusts; cut slices in fourths)
8 oz. cheddar cheese (grated or shredded)
4 eggs
1 c. milk or light cream
1 c. evaporated milk
1/4 tsp. salt
1 tbsp. parsley (fresh or dried)
Paprika

Lightly grease crockpot. Alternate
layers of bread and cheese.

Beat eggs with cream and evaporated
milk, salt and parsley and paprika.

Pour egg and milk mixture over top of
bread and cheese.

Cover and cook on LOW setting for 3
to 4 hours. Serves four to six
people.

NOTE: 2 cups cooked shrimp or cooked diced ham may be
added, if desired. (Layer as with bread and cheese).

+++++++++++++++++++++++++++++++++++++++++++

INDIAN PUDDING

1 c. yellow cornmeal
1/2 c. molasses
1/4 c. sugar
1/4 c. butter
1/4 tsp. salt
1/4 tsp. soda
2 eggs
6 c. hot milk

Mix all of the ingredients with
half of the milk, in a saucepan.
Stir and bring to a simmer. Stir
in the rest of the milk
and transfer to a crockpot,
or a very slow oven, for 5-7 hours. ++++++++++++++++++++++++++++++++++++

Eggs Florentine

Ingredients:
1 Tablespoon vegetable oil
1 cup shredded old cheddar cheese
1 (9-ounce) package frozen spinach
2 slices cubed crustless white bread.
1 cup sliced fresh mushrooms
1/2 cup chopped green onions
1 ounce sliced pimiento (or red pepper)
6 eggs
1 cup half and half
1/2 cup water
salt and pepper to taste
1/2 teaspoon paprika

Grease the sides and bottom of a
slow cooker with vegetable oil.

Layer 1/2 cup cheese, spinach,
bread, mushrooms, onions and
pimiento. Mix eggs, half & half,
water, and salt and pepper in a
separate bowl and then pour evenly
over layered mixture. Sprinkle with
the remaining 1/2 cup cheese and
paprika.

Cook for 1-1/2 hours on medium heat in the slow cooker.




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