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From: twt@uicsl.UUCP
Newsgroups: net.cooks
Subject: Crock-pot soup - (nf)
Message-ID: <3800029@uicsl.UUCP>
Date: Sun, 22-Jan-84 08:58:00 EDT
Article-I.D.: uicsl.3800029
Posted: Sun Jan 22 08:58:00 1984
Date-Received: Mon, 21-May-84 03:56:46 EDT
Lines: 33
Nf-ID: #N:uicsl:3800029:000:1291
Nf-From: uicsl!twt    Jan 22 16:58:00 1984

#N:uicsl:3800029:000:1291
uicsl!twt    Jan 22 16:58:00 1984

How about some crock-pot recipes.  I have 3 crock-pots, a 1.5 quart, a 3 
quart and a 5 quart and I love to use them.  I've even been known to have
all three going at once.  I like being able to throw
everything in in the a.m., set a timer and have dinner ready when I get
home from work/school/whatever.  To start the ball rolling here's my
favorite:


                               CROCK-POT CHEESE SOUP

         2 cans cream soup             1 tsp. worcestershire sauce
         1 cup milk or beer            1/4 tsp. paprika
         1 lb. cheddar cheese, cubed   Croutons
                                       Crumbled bacon (optional)

         Put all ingredients in crock-pot except croutons and bacon.  Cover 
         and cook on Low 4 to 6 hours (High: 2 hours, stirring
         occasionally).  Serve in warm bowls.  Top with croutons and bacon. 
         Recipe may be doubled for 5-quart model.

         HINTS:  I usually use one can cheddar cheese soup and one can of 
         another cream soup (asparagus is one of my favorites), and milk 
         instead of beer.  I also tend to make a double batch to have 
         extras for lunch.

         Serve with a salad or rolls, though the soup makes a good meal all 
         by itself.  Also great with quiche.


Mary