WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Wednesday, April 24, 2013

CHEESE POTATO PUFF

An old recipe from Rival, maker of the crockpot.

12 medium potatoes, peeled and quartered
water
1 tsp salt, divided
3/4 cup butter, melted
2 cups shredded cheddar cheese
1 cup milk
2 eggs, beaten
dried chopped chives for garnish, if desired

Place the potatoes in a large saucepan, cover with water, sprinkle with half the salt and bring to a boil.  Cook about 15 minutes until tender.


Lightly grease (I now use nonstick cooking spray) crockpot or slow cooker.


Drain potatoes and mash.  Place mashed potatoes into the cooker.

Stir the remaining salt, butter, cheese, milk, and eggs into the potatoes till well blended.

Place lid on cooker and cook on high setting for 3 to 4 hours.

Before serving sprinkle with the chives, if desired.

Yield: 10 to 12 servings.



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