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.

Tuesday, November 1, 2016

CROCK-POT CLAM CASSEROLE

3 cans (6.5-oz each) minced clams, drained
4 eggs, well beaten
1/2 cup minced onion
1/3 cup milk
1/4 cup butter, melted
1/4 cup miced green bell pepper
1 tsp salt
1 cup coarsely crushed saltine crackers

In a mixing bowl, combine all the ingredients stirring until well combined.

Spray the interior of a crock pot with nonstick cooking spray. Coat the cooker well.
Pour the clam mixture into the crock pot.

Place the lid on the cooker and cook on low for 5 to 6 hours. (Cooking on high is not recommended.)

Yield: 6 servings

Disclaimer: I have not made or tasted this recipe as I detest clams. But I have been told it is tasty.


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