3/4 cup water
1/2 cup chopped onions
1 1/2 cups sliced carrots
1 1/2 cups chopped celery
1/4 tsp salt
1/2 tsp pepper
Combine the above ingredients in a 4-quart slow cooker. Cover and cook on high 4 to 6 hours until vegetables are getting tender.
1 can (15-oz) whole-kernel corn, drained
1 can (15-oz) cream-style corn
1 1/2 cups milk
1 1/2 cups half & half cream
1 cup grated cheddar cheese
Add the above ingredients to the cooker and stir to mix well. Continue cooking on high for an hour then turn heat to low or keep warm until ready to serve.
Yield: 6 to 8 servings
1 1/2 cups sliced carrots
1 1/2 cups chopped celery
1/4 tsp salt
1/2 tsp pepper
Combine the above ingredients in a 4-quart slow cooker. Cover and cook on high 4 to 6 hours until vegetables are getting tender.
1 can (15-oz) whole-kernel corn, drained
1 can (15-oz) cream-style corn
1 1/2 cups milk
1 1/2 cups half & half cream
1 cup grated cheddar cheese
Add the above ingredients to the cooker and stir to mix well. Continue cooking on high for an hour then turn heat to low or keep warm until ready to serve.
Yield: 6 to 8 servings
Note: File Photo
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.