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.

Thursday, July 11, 2013


1 1/3 cups evaporated milk
1/2 cup cooking oil
3 eggs
1/4 small onion, minced
1/2 small carrot, minced (optional)
2 cups fresh parsley leaves, minced OR 1 (10-oz) pkg frozen chopped spinach, thawed and drained
2 tsp salt
1/4 tsp pepper
1 cup shredded sharp cheese
3 cups cooked long grain rice

In a large bowl beat milk, oil and eggs together until well combined.  Add all remaining ingredients; mix well. Pour into greased crockpot.  Cover and cook on high for 1 hour, then set on low for 4 to 6 hours.  Stir during first hour of cooking.
This recipe may be doubled for the 4 1/2-quart crockpot.

NOTE: This is another recipe from the booklet I got with my very first crockpot in the 1970s.

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