West Bend Automatic Egg Cooker Manual de usuario descargar pdf (Pagina 2)

Slow cooker

Crock Pot

Cooking

Eating well

One recipe at a time

T I P S O N C R O C K

P O T C O O K I N G

This Month:

• The history of the

Crock Pot

• Crock Pot cooking

tips

• Meatloaf

• Rotisserie Chicken

• Egg Casserole

Crockpot Egg Casserole

From About.com

Use your imagination when making this recipe.

Try Canadian bacon instead of ham. Use Havarti

or Swiss cheese instead of Cheddar. Add some

minced jalapeno peppers if you like hot foods.

Then enjoy!

Total Time: 9 hours, 25 minutes

Ingredients:

32 oz. bag frozen hash brown potatoes

1 lb. cooked ham, cubed

1 onion, chopped

1 green bell pepper, chopped

1 Tbsp. olive oil

1-1/2 cups shredded Cheddar cheese

12 eggs

1 cup whole milk

1/2 tsp. salt

1/2 tsp. pepper

Preparation:

Spray inside of slow cooker with nonstick cooking

spray. In small skillet, cook onion and green

pepper in olive oil until crisp tender. Let cool

about 10 minutes. Place one third of the frozen

hash brown potatoes in the slow cooker. Add one

third of the ham, onion, green pepper and cheese.

Repeat layers, ending with the cheese.

In a large bowl, beat the eggs, milk and

seasonings until well mixed. Pour over the

ingredients in the slow cooker, cover and turn on

low. Cook for 8-10 hours, until casserole is set

and eggs are thoroughly cooked. Serves 12

If you have a new hotter cooking crock-pot, you'll

need to check this after 6 hours. It will probably

be done after 7

hours. The eggs should

reach a temperature of 160 degrees F.

Nutrition: Serves 12 Cal: 257; Pro: 21; Car: 16;

Fib: 1; Fat: 10

A Crock-Pot® slow cooker

should be at least ½ full to ¾

full for best results.

Place root vegetables near the

sides or bottom of the

stoneware because they often

cook slower than meat. Cut

vegetables accordingly to cook

at the same rate as the meat.

For example, smaller cuts of

vegetables for lean versus

larger vegetables for marbled

meat.

It is not necessary to use

more than ½ to 1 cup liquid

in most instances since

juices in meats and

vegetables are retained

more in slow cooking than

in conventional cooking.

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