| 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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