| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Crockpot | 1 | Servings | |
INGREDIENTS
| 3 | tb | Flour |
| 1 | tb | Minced pimiento |
| 1/2 | c | Water |
| 1/2 | ts | Salt |
| 1 | pk | (10 oz) frozen cut asparagus; thawed |
| 1/4 | ts | White pepper |
| 4 | tb | Butter |
| 1 | cn | (12 oz) white whole kernel corn |
| 2 | c | Chicken broth |
| 1 | cn | (13 oz) evaporated milk |
| 3 | c | Sliced mushrooms |
| 3 | lg | Leeks; sliced |
| 1 | c | Light cream |
INSTRUCTIONS
1. Combine flour and water in cooker. 2. Add all other ingredients except cream to cooker. 3. Cook on automatic 4 hours. 4. Before serving, stir in cream and heat. Yield: 6-8 servings Note: May be doubled for 6 quart cooker. Recipe by: The Unwatched Pot (1975) Posted to MC-Recipe Digest V1 #933 by "Eugene Johnston" <ejohnston@mailexcite.com> on Nov 29, 1997
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