OLD FASHION RICE PUDDING WITH RAISINS

2 1/2 cups cooked rice
1 1/2 cups evaporated milk
2/3 cup brown sugar
3 tbsp soft butter
2 tsp vanilla extract
1/2 tsp nutmeg
3 beaten eggs
3/4 cup raisins

Lightly grease or spray with nonstick cooking spray the inside of a crockpot or slow cooker.

In a mixing bowl thoroughly combine the rice with the remaining ingredients.  Pour the mixture into the prepared cooker.  Place lid on cooker and cook on low setting for 4 to 6 hours or on high setting for 1 to 2 hours.  Stir once or twice during the first 30 minutes of cooking to rice from clumping together.

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TRISHA YEARWOOD'S CROCKPOT MACARONI AND CHEESE

This is from Singer (and cook) Trisha Yearwood's Second Cookbook -- home cooking with tricia yearwood

8 ounces elbow macaroni, cooked
1 12-ounce can evaporated milk
1 1/2 cups whole milk
2 large eggs, beaten
1/4 cup (1/2 stick) butter, melted
1 teaspoon salt
Dash of pepper
2 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika

In a large 4-quart crockpot sprayed with cooking spray, mix the macaroni, milks, eggs, butter, salt, pepper, and all but 1/2 cup of the grated cheese.  Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika.  Cook on low heat for 3 hours and 15 minute Turn off the crockpot, stir the mixture, and serve hot.

If you don't have a crockpot, grease a 9 x 13 x 2-inch pan with butter, add the mixture, and bake at 350 degrees for 50 minutes.

YUMMY CHILI CON QUESO

1 lb pasteurized process cheese spread, cut into cubes (Velveeta-type cheese)

1 can (10-oz) diced tomatoes and green chiles, do not drain
1 cup sliced green onions
2 tsp ground coriander
2 tsp ground cumin
3/4 tsp hot pepper sauce
Green onion strips for garnish, optional
Hot pepper slices for garnish, optional

Combine all ingredients except green onion and hot pepper slices in a slow cooker or crock pot until well blended.  Cover and cook on low 2 to 3 hours or until hot.

Garnish with the green onion strips and/or hot pepper slices, if desired.

Yield: Around 3 cups

Serve with tortilla chips or toasted pita chips (directions follow).

To make toasted pita chips:
Cut pita bread into triangles and toast in a preheated 400-degree oven for 5 minutes or until crisp.

CROCK POT MAPLE BROWN SUGAR HAM

7-8 pound spiral-cut ham (bone-in or boneless)

1 cup brown sugar
1/2 cup maple syrup
2 cups pineapple juice

Directions: Use a 6-7 quart crock pot. Unwrap ham from wrapper, and discard the flavor packet. Place ham inside crock pot, flat side down. Rub the brown sugar over all sides of the ham. Then pour on the maple syrup and pineapple juice. Cover and cook on low heat for 4-5 hours. Baste ham with juices an hour or so before serving. When cooking is done, carefully remove ham from crock pot and place on a cutting board. Let rest 15 minutes before carving. Enjoy ♥

from pinterest 2013

CHICKEN AND WILD RICE SOUP

A good soup recipe for the cold days of Winter. 

1/2 cup uncooked wild rice, rinsed
1/2 cup shredded carrot
3 cans (14-oz each) chicken broth
1 lb boneless, skinless chicken breast, cut into 1-inch pieces
1/2 cup celery, chopped
1/2 cup yellow onion, chopped
1 cup sour cream
1/2 cup white whole-wheat flour
1/2 cup sliced toasted almonds, optional

In slow cooker/crock pot, combine the rice, carrot, broth, chicken, celery, and onion.

Place lid on cooker and cook on low 6 to 8 hours or on high 4 to 6 hours until the chicken and rice are tender.

Before serving, stir the sour cream and flour together until smooth.  With the cooker on high heat setting, stir the sour cream mixture into the soup, stirring constantly.  Replace lid and continue to cook 5 to 10 minutes, stirring often, until the soup starts to thicken and is creamy.

Ladle into soup bowls and top with the almonds, if using.

Serves 6 to 8.

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CHICKEN STUFFING

Note: This is just as good with turkey and is a good way to use up leftover holiday turkey.

1 pkg (12-serving size) chicken stuffing mix
3 cans (10 3/4-oz each) cream of chicken soup
3 to 4 cups cooked, cubed chicken
1/2 cup milk
2 cups shredded milk Cheddar cheese

Prepare the stuffing mix according to the package directions and place in a 5-quart crock pot/slow cooker. Stir in 2 cans of the cream of chicken soup.

In a mixing bowl, stir together the remaining can of soup, chicken, and milk.  Spread this mixture over the stuffing mixture in the cooker.  Sprinkle the cheese over all.

Place lid on cooker and cook on low 4 to 6 hours or on high 2 to 3 hours.

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ASIAN SPICED CHICKEN WINGS

3 lbs chicken wings

1 cup soy sauce
1 cup brown sugar
1/2 cup ketchup
2 tsp fresh ginger, minced
2 garlic cloves, minced
1/4 cup dry sherry or chicken broth
1/2 cup hoisin sauce
1 tbsp fresh lime juice
3 tbsp toasted sesame seeds
1/4 cup thinly sliced green onions

Preheat broiler.

Broil the wings for 10 minutes per side or until browned.  Transfer to a crockpot or slow cooker.

Add the soy sauce, brown sugar, ketchup, ginger, garlic, and sherry or broth to the cooker.  Place lid on cooker and cook on low 5 to 6 hours or on high 2 to 3 hours.  Stir halfway during the cooking time to baste wings.

Remove wings from cooker to a serving platter.

Remove 1/4 cup of the juice in the cooker and stir together with the hoisin sauce and lime juice; drizzle sauce over the wings.

Sprinkle with the sesame seeds and green onions.

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TAMALE CASSEROLE

1 lb ground beef

1 large egg, beaten
3/4 cup cornmeal
1 1/2 cups milk
1 can whole kernel corn
1 can Mexican-flavored diced tomatoes
1 can ripe olives
1 envelope chili seasoning mix
1 tsp seasoned salt
1 cup shredded cheddar cheese

In a skillet, cook beef over medium heat until no longer pink; drain. In a large bowl, combine the egg, milk and cornmeal until smooth. Add corn, tomatoes, olives, chili seasoning, seasoned salt and beef.

Transfer to a greased 3-qt. slow cooker. Cover and cook on high for 3 hours and 45 minutes. Sprinkle with cheese; cover and cook 15 minutes longer or until cheese is melted. 

Yield: 6 servings

This recipe is from an old Country Extra.

MARINATED POT ROAST DINNER

1 approximately 3 lb beef chuck roast

MARINADE:
1 1/2 cups tomato juice
1/4 cup wine vinegar
1 clove of garlic, minced
2 tsp Worcestershire sauce
1 1/2 tsp salt
1 tsp sugar
1/2 tsp basil
1/2 tsp thyme
1/4 tsp pepper

Trim excess fat from the roast. Cut roast if necessary to fit into the slow cooker or crockpot. Place the meat in a large, zippered plastic bag sitting in a bowl.

For the marinade, stir together the tomato juice, vinegar, garlic, Worcestershire sauce, salt, sugar, basil, thyme, and pepper. Pour the marinade over the meat in the bag. Marinate overnight in the refrigerator, turning twice.

6 small onions, halved
1 cup chopped carrot
1/2 cup cold water
1/4 cup all-purpose flour

Place the onions and carrots in the bottom of the cooker. Place the meat over the vegetables and add the marinade. Add lid to the cooker and cook on low setting for 8 to 10 hours.

Before serving, remove the roast and vegetables from the cooker. Skim excess fat from the liquid in the cooker. Measure 2 cups of the cooking liquid and pour into a saucepan. Return the meat and vegetables to cooker and cover to keep warm.

Blend the cold water slowly into the flour until smooth. Stir the flour mixture into the cooking liquid in the saucepan. Cook while stirring until mixture is thickened and bubbly. Place the meat on a warm serving platter and top with the vegetables. Pour some of the gravy overall. Set the remaining gravy on table and pass as needed.

TOH phoeo

CROCKPOT CHEESECAKE

I have to say I have never made a crock pot cheesecake.

Ingredients

3 8oz Packages of Philadelphia Cream Cheese

3 Eggs

3/4 Cup Sugar

6 Graham Crackers (full pieces), pulverized into crumbs

3 Tablespoons of Stick Butter, melted

Instructions

1. Allow Cream Cheese to get to room temperature.
2. Open cream cheese and place in large bowl.
3. Add Sugar.
4. Mix until sugar and cream cheese are well blended.
5. Add the 3 eggs one at a time. After adding an egg, blend, then add the other etc.
6. In a separate bowl, add graham cracker crumbs and melted butter.
7. Mix well as this will form your crust.
8. Choose a pan or small crock type cooking pan that will fit in the bottom of your crock-pot with room left on the side. You want to be able to pull the pan out without too much difficulty.
9. Add the graham cracker crumbs mixture to the bottom of the pan.
10. With a spoon, pat the graham crackers out til you have a smooth layer.
11. Add the cream cheese mixture to the top of the graham crackers.
12. Add 2 to 3 cups water to the bottom of the crock-pot. You need enough to last 2 hours but not too much that it will get in your pan.
13. Place the cheesecake pan in the crock-pot and place the lid of the crock-pot on.
14. Cook on high for 2 hours to 2 hours and 30 minutes or until the center does not have a watery consistency when you stick a knife into it.
15. The cheesecake will begin to crack on the sides.
16. Let cool for 30m to 1h.
17. Remove and let set in the refrigerator for at least 1 hour.
18. Serve.

Read more at http://crockpotladies.com/recipe-categories/desserts/crockpot-cheesecake/#RZqF7Jh40f9qHESM.99 

CROCK POT PINEAPPLE SALSA CHICKEN

For all of you who love chicken recipes here is one for you.  I don't eat chicken, but I know many of you love chicken recipes.  I got this one from the frugal girls a dozen or so years ago.

• 4 – 5 Boneless Skinless Chicken Breasts, thawed
• 1 jar Smucker’s Pineapple Preserves {18 oz.}
• 1 jar Pace Medium Chunky Salsa {16 oz.}

• Cook chicken in crockpot on high for 3 hours {covered}
• After 3 hours, drain juices from crockpot
• Mix together Salsa and Pineapple Preserves
• Pour mixture over chicken, and cook on high for 30 more minutes {covered}, or until done.

 

BEEF BURGUNDY AND BACON

1 slice bacon, cut into squares
2 lbs sirloin tip or round steak, cubed, trimmed
1 tsp canola oil
1/4 cup flour
1/8 tsp salt
1/2 tsp seasoning salt
1/4 tsp dried marjoram
1/4 tsp dried thyme
1/4 tsp pepper
1 garlic clove, minced
1 beef bouillon cube, crushed
1 cup burgundy cooking
wine
1/4 lb fresh mushrooms, sliced
2 tbsp cornstarch
2 tbsp cold water
Hot butter noodles for 6, for serving

Cook the bacon in a skillet until browned; remove bacon.

Coat the beef with the flour and brown on all sides in canola oil. Cut meat into bite-size pieces.

Combine steak, bacon drippings, bacon, seasonings, garlic, bouillon, and wine in the slow cooker or crock pot.

Place lid on cooker and cook on low 6 to 8 hours.

Add the mushrooms.

Dissolve the cornstarch in the cold water and stir into the cooker.

Replace lid on cooker and cook on high for 15 minutes.

Serve over hot buttered noodles.

 

HEALTHIER SLOW COOKER CHICKEN STROGANOFF

I got this recipe from allrecipes.com for all my readers who want more chicken recipes and healthy recipes.

1 tablespoon chopped carrot

• 1 tablespoon chopped parsley
  1 tablespoon chopped onion
  1 clove garlic
  1/4 teaspoon lemon zest
  1 teaspoon salt
  1/4 teaspoon ground black pepper
  4 skinless, boneless chicken breasts halves, cubed
  2 tablespoons butter
  4 ounces Neufchatel cheese
  8 ounces natural cream of chicken soup
  1 cup frozen peas
  
  

  1. Combine the carrot, parsley, onion, garlic, lemon zest, salt, and ground pepper in a small blender or food processor. Process until finely chopped and transfer to slow cooker. Add chicken and butter and mix. Cook on Low for 5 to 6 hours.
  2. Stir in Neufchatel cheese, chicken soup, and peas. Cook on High until heated through, about 30 minutes.

 

BBQ Ham Sandwiches

3 cups ketchup

3/4 cup chopped onion

3/4 cup chopped green pepper

3/4 cup packed brown sugar

1/2 cup lemon juice

1/3 cup Worcestershire sauce

1 tbsp prepared mustard

1 1/4 tsp ground allspice

1 1/2 tsp liquid smoke, optional

3 lbs thinly sliced deli ham

16 kaiser or ciabatta rolls, split

In a large saucepan, combine the first 8 ingredients. Stir in the liquid smoke, if using. Bring to a boil. Reduce heat and simmer, uncovered, 5 minutes, stirring occasionally.

Place ham in a 5- or 6-quart slow cooker. Add the sauce, stirring gently to combine. Cook, covered, on low 2 to 3 hours or until heated through. Serve on the rolls with condiments of your choice, if desired.

Yield: 16 servings

recipe and photo TOH 2015

 

CHUNKY APPLESAUCE

10 large apples

1/2 cup water
1 teaspoon cinnamon
1/2 to 1 cup sugar (depends on natural sweetness of the apples)*

Peel, core, and slice apples. Place the apples into crock pot along with the water, cinnamon, and sugar. Stir gently to combine. Cover the cooker and cook on low overnight all all day 8 to 10 hours). Delicious served warm or can be kept in the refrigerator in a sealed container for around a week.

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*Make this a diabetic applesauce by substituting Splenda granular for the sugar. You probably won't need a full cup.

OLD-FASHION CROCKPOT BEEF STEW

3 carrots, cut into chunks

3 potatoes, quartered
2 lb beef chuck or stew meat in 1 to 1 1/2-inch cubes
1 cup water
1 tsp Worcestershire sauce
1 garlic clove, minced
1 bay leaf
1 tbsp salt
1/2 tsp pepper
1 tsp paprika
3 yellow onions, quartered
1 stalk celery, cut up

Put the ingredients into the crockpot in the order listed above. Stir just enough to mix in the spices. Place lid on crockpot and cook on low for 10 to 12 hours or on high for 5 to 6 hours.

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EASY SWEET POTATO CASSEROLE

2 cans (18-oz each) sweet potatoes, drained and mashed

1/3 cup butter, melted
2 tbsp granulated sugar
2 tbsp + 1/3 cup brown sugar, divided
1 tbsp orange juice
2 eggs, beaten
1/2 cup milk
1/3 cup chopped pecans
2 tbsp all-purpose flour
2 tbsp butter, melted

Lightly grease a crock pot or slow cooker.

In a large mixing bowl mix the sweet potatoes, 1/3 cup margarine, granulated sugar and the 2 tablespoons of brown sugar. Beat in the orange juice, eggs, and milk. Transfer the mixture to the greased cooker.

In a small bowl combine the pecans, flour, and 2 tablespoons melted butter. Spread this mixture over the sweet potato mixture. Place lid on the cooker and cook on high 3 to 4 hours.

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JALAPENO POPPER & SAUSAGE DIP

1 lb bulk spicy pork sausage

2 pkg (8-oz each) cream cheese cubed

4 cups shredded Parmesan cheese

1 cup sour cream

1 can (4-oz) chopped green chilies

1 can (4-oz) diced jalapeno peppers

Assorted fresh veggies for dipping

In s skillet, cook sausage over medium heat 6-8 minutes or until no long pink, breaking into crumbles. Using a slotted spoon, transfer cooked sausage to a 3-quart slow cooker.

Stir in the cream cheese, Parmesan cheese, sour cream, chilies and peppers. Cook, covered, on low 3 to 3 1/2 hours or until heated through. Stir before serving with the assorted veggies.

Yield: 24 servings of 1/4 cup each

Note: To keep prep the day of serving, brown the sausage the night before and refrigerate until needed.

file photo and recipe from TOH 2015 The lady who shared this recipe said it won a contest at her work.

CROCKPOT 5 BEAN BAKE

1 large onion, chopped

6 bacon slices, cut into small pieces
1 garlic clove, minced
1 can (16-oz) lima beans, drained
1 can (16-oz) pork and beans (with the sauce)
1 can (1 lb) red kidney beans, drained
1 can (1 lb) butter beans, drained
1 can (1 lb) garbanzo beans, drained
3/4 cup catsup
1/2 cup molasses
1/4 cup packed brown sugar
1 tbsp mustard
1 tbsp Worcestershire sauce

Cook bacon and onion together in a skillet until bacon is done and onion is crisp tender. Drain the mixture well.

In a big mixing bowl, combine the onion and bacon mixture with the catsup, molasses, brown sugar, mustard, Worcestershire sauce and all 5 types of beans stirring to mix well. Pour the mixture into a 3 1/2 to 4-quart crockpot, add the lid and cook beans on low for 10 to 12 hours or on high for 4 to 5 hours

Serves 12 to 15.

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EASY-PEASY CROCK POT PULLED CHICKEN SANDWICHES

4 to 5 boneless skinless chicken breasts

1 block fat-free cream cheese

1 packet dry Ranch seasoning

Place chicken, cream cheese, and Ranch dressing mix in crock pot. Cook on low 6 to 8 hours or on high 4 hours, until chicken shreds easily. Serve warm on Kings Hawaiian rolls or to be healthier, on Dave's Organic 21-Whole Grains and Seeds Bread, toasted.

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Slow-Cooked Taco Chicken

You all know I don't eat chicken, and I know most of you do, a lot!  So here is a recipe from Campbell's Kitchens that you and my family can enjoy!

2 1/2 pounds skinless, boneless chicken breast halves 
Salt and ground black pepper 
3 medium onions, diced (about 1 1/2 cups) 
2 cups Swanson® Mexican Tortilla Flavor Infused Broth 
2 tablespoons tomato paste 
20 flour tortillas (8-inch) or taco shells, warmed 
Shredded lettuce, sour cream, shredded Cheddar cheese, salsa and/or guacamole 

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• Season the chicken with the salt and black pepper.  Place the chicken into a 6-quart slow cooker.  Add the onions and broth.
• Cover and cook on HIGH for 4 to 5 hours or until the chicken is fork-tender.  Using 2 forks, shred the chicken.  Stir in the tomato paste.
• Spoon about 1/3 cup chicken mixture in the center of each tortilla.  Top with the lettuce, sour cream, cheese, salsa and/or guacamole, if desired.  Fold the tortillas around the filling.
• 
  

TASTY BEEF BOURGUIGNON

3 lb boneless beef sirloin steak, trimmed, cubed
1/2 cup flour
4 bacon slices, cut up
2 medium carrots, diced
8 new red potatoes, quartered
approx. 10 mushrooms, sliced
1 1/2 to 2 dozen fresh pearl onions
3 garlic cloves, minced
1 bay leaf
1 tsp marjoram
1 tsp thyme
1/2 tsp salt
pepper to taste
2 1/2 cups Burgandy wine or beef broth

Coat the beef with flour, shaking off the excess; set aside.

Cook the bacon in a large skillet over medium heat until partially cooked.  Add the floured beef to the skillet and cook until browned.  Using a slotted spoon, remove the bacon and beef from the skillet.

In a slow cooker or crockpot layer the carrots, potatoes, mushrooms, onion, garlic, bay leaf, spices, and meat mixture.  Pour the wine or beef broth over all.  Place a lid on the cooker and cook on low setting for 8 to 9 hours or until the beef is tender. 

Discard the bay leaf before serving.

Yield: 10-12 servings

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POTLUCK MACARONI & CHEESE

3 cups uncooked elbow macaroni

1 pkg (16-oz) process cheese (Velveeta), cubed

2 cups (8-oz) shredded Mexican cheese blend

2 cups (8-oz) shredded white cheddar cheese

1 3/4 cup whole milk

1 can (12-oz) evaporated milk

3/4 cup butter, melted

3 eggs, lightly beaten

Cook macaroni according to package directions for al dente; drain. Transfer to a greased 5-quart slow cooker. Stir in remaining ingredients.

Cook, covered, on low for 2 to 2 1/2 hours or until a food thermometer reads at least 160 degrees. Stir once during this cooking time.

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CHEESY MEATBALLS

1 egg

1/2 cup milk

2 tbsp dried minced onion

4 tbsp chili powder, divided

1 tsp salt

1 tsp black pepper

1 1/2 cups crushed Ritz crackers (around 1 sleeve)

2 lbs ground beef

1 lb bulk sausage

2 cups shredded process cheese (Velveeta)

1 can (26-oz) condensed tomato soup, undiluted

2 1/2 cups water

1 cup packed brown sugar

Preheat oven to 400-degrees. In a large bowl, whisk egg, milk, onion, 2 tbsp chili powder, salt and pepper. When combined, stir in crushed Ritz crackers. Add the meats and cheese, mix lightly but thoroughly.

Shape meat mixture into 1-inch balls. Place meatballs on greased racks in baking pans. Bake 15 to 18 minutes or until browned.

Meanwhile, in a 5 to 6-quart slow cooker, combine the soup, water, brown sugar and the remaining 2 tbsp of chili powder. Gently stir in the meatballs. Cook, covered, on low 4 to 5 hours or until the meatballs are cooked through.

Yield: 12-16 servings

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CROCK POT BUFFALO PULLED CHICKEN

As most of you know by now, I simply do not put chicken into my mouth!  However, most of you request chicken recipes and my family members all love chicken.  I got this recipe from A Family Feast.

Ingredients

• Non-stick cooking spray
• 1 pound skinless boneless chicken breast
• 1 pound skinless boneless chicken thighs
• 1 cup plus 2 tablespoons Franks' RedHot Original sauce
• 1 stick butter
• 1 teaspoon ground cumin

Instructions

1. In a large slow-cooker, spray the bottom and sides of the insert. Add chicken in single layer.
2. In a microwave safe bowl or saucepan, melt butter. Add 1 cup of hot sauce and cumin and stir to combine. Pour over chicken.
3. Cover and set on high for four hours.
4. When done, remove chicken and shred with two forks and place in bowl. Stir liquid from pot and add ¼ cup to shredded chicken. Add two tablespoons (or more if you like it hotter) of Franks' hot sauce and mix well.

TAMALE PIE

I love Tamale Pie so when I saw this slow cooker version from TOH I knew I had to share it with you.

1 lb ground beef
1 tsp ground cumin
1/2 tsp salt
1/2 tsp chili powder
1/4 tsp black pepper
1 can (15-oz) black beans, rinsed and drained
1 can (14.5-oz) diced tomatoes with green chilies, undrained
1 can (11-oz) whole kernel corn, drained
1 can (10-oz) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 pkg (8 1/2-oz) corn bread/muffin mix
2 eggs
1 cup shredded Mexican blend cheese
sour cream for garnish, optional
fresh chopped cilantro for garnish, if desired

In a large skillet cook the ground beef, cumin, salt, chili powder, and pepper together until the beef is crumbled and no longer pink; drain well.

Transfer meat to a 4-quart or larger slow cooker/crock pot.  Stir in the beans, tomatoes, corn, enchilada sauce, onions, and minced cilantro.  Place lid on cooker and cook on low for 6 to 8 hours.

In a small bowl combine the eggs, and corn bread mix until smooth.  Spread over the mixture in the cooker, replace cover and cook for another hour or until a toothpick inserted in the center of the cornbread comes out clean.

Sprinkle the cheese overall, replace cover and let set around 5 minutes.

Place on individual serving plates and top with sour cream and/or cilantro, if desired.

TOH recipe

SLOW-COOKER ORANGE CHICKEN

This is a recipe I got many years ago from a TOH cookbook.

1 (3 lb) chicken, cut-up and skinned
3 cups orange juice
1 cup chopped celery
1 cup chopped green bell pepper
1 can (4-oz) mushroom stems and pieces, drained
4 tsps dried minced onion
1 tsp dried parsley flakes
1/2 tsp salt
1/4 tsp pepper
3 tbsps cornstarch
3 tbsps cold water
Hot rice for 4 servings

In a slow cooker or crock pot, combine the chicken, orange juice, celery, bell pepper, mushrooms, minced onion, parsley flakes, salt, and pepper.

Place cover on cooker and cook on low setting 4 hours or until the chicken juices are clear when pierced with a fork.

Combine the cornstarch and water, stirring with a small whisk until smooth.  Stir the mixture into the juices in cooker.

Replace cover on cooker and cook on high for 30 to 45 minutes or until the juices are thickened.

Serve over rice.

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GREEN RICE CASSEROLE

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.