From Kay Knepp
Dear Ladies,
Here is a Breakfast Recipe that have I have just recieved, but haven't had
time to try. It sounds as if it would be a nice one for Christmas morning!!
Following it are some other crockpot recipes.
I am looking forward to some of your favorites!!
-Kay Knepp
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Crockpot Macaroni and Cheese
Ingredients :
8 ounces elbow macaroni
4 cups shredded sharp Cheddar cheese
1 (12 ounce) can evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon ground black pepper
Directions
1 In a large pot cook macaroni pasta until soft. Drain.
2 In a large bowl, mix together 3 cups of the sharp Cheddar cheese, cooked
macaroni, evaporated milk, milk, eggs, and salt and pepper. Transfer to a
slow cooker which has been coated with non-stick cooking spray. Sprinkle
with the remaining 1 cup of shredded sharp Cheddar cheese.
3 Cook on low for 5 to 6 hours, or until the mixture is firm and golden
around the edges. Do not remove the cover or stir the mixture until the
mixture has finished cooking. Serve warm.