This recipe was in the little book that came with my first crock-pot back in the 70s. My dad bought my mom, sister and I each one for Christmas one year. The picture is of my book.
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.
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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