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SOUTHWESTERN SOUFFLÉ
1 pound can cream corn 1 pound can whole kernel corn, drained
4 oz. can chopped green chilies, drained 1 small onion, finely chopped
1 Tbsp. chives, chopped 4 eggs
16 oz. can tamales 1/2 cup grated cheddar cheese
In mixing bowl, combine cream corn and kernel corn, chilies, chives and onion. In a
separate bowl, beat eggs until frothy; fold into corn mixture. Place mixture in crock and
cook on high for 1 to 2 hours. Cut tamales in half and place on top of corn-egg mixture.
Sprinkle with cheese. Cook another 1 to 2 hours. Serve directly from crock.
SERVES: 4 – 6
CITRUS TEA
6 cups boiling water 3/4 cup sugar
1 tsp. cinnamon 6 whole cloves
1 bottle Burgundy wine 1 lemon, sliced and unpeeled
Pour boiling water over tea bags in crock. Cover and let stand 5 minutes.
Remove tea bags. Add sugar, honey, orange juice, pineapple juice and orange slices.
Cover and heat on low for 2 to 3 hours. Activate stirring paddle or stir occasionally.
Serve with ladle directly from crock.
SERVES: 10 – 12
SHERRY WARMER
1 bottle sherry 6 cups orange juice
1 tsp. ground cardamom
In crock, combine sherry with orange juice and cardamom. Cover and heat on low
for 2 to 3 hours. Serve with ladle from crock.
CORNED BEEF
3-1/2 pounds corned beef brisket 1/2 cup onion, chopped
2 garlic cloves, minced 2 bay leaves
1 head cabbage, sliced water
Place corned beef in crock and just cover with water. Add onion, garlic and bay leaves,
cover and cook on low for 10 to 12 hours. Turn control to high and add cabbage slices
into broth. Cover and cook 20 to 30 minutes more.
SERVES 6 – 8