| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Crockpot, Vegetables | 6 | Servings | |
INGREDIENTS
| 3 | Eggs; slightly beaten | |
| 2 | c | Cooked or canned whole kernel corn, drained |
| 2 | c | Milk; scalded |
| 1 | tb | Minced onions |
| 1 | tb | Melted butter |
| 1 | ts | Sugar |
| 1 | ts | Salt |
INSTRUCTIONS
Combine ingredients; pour into greased 1 1/2 quart baking dish (1 1/2 quart baking dish fits into 4 1/2 quart or larger slow-cooking pot. ) Cover with foil or lid (do not use plastic). Set metal rack or trivet in bottom of slow-cooking pot. Pour 4 cups hot water in pot. Set baking dish on rack in hot water. Cover pot and cook on high for 2 to 2 1/2 hours or until done. Posted to recipelu-digest Volume 01 Number 266 by James and Susan Kirkland <kirkland@gj.net> on Nov 17, 1997
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