2 cups regular grits
6 cups water
1/2 teaspoon paprika (optional)
1/2 to 1 teaspoon salt
4 to 6 ounces chopped mild green chile (New Mexican if you have it)
1 or more jalapeno chiles, seeded and finely chopped
Combine all ingredients in the Crock Pot and cook on low for 6 to 9 hours or on high 2 to 3 hours, stirring occasionally. If cooking on high, add 1/4 to 1/2 cup more water if too thick.
Posted in Sides
Tagged cayenne, jalepeno
2 to 3 lbs. flank or round steak, pounded thin
1 sm. can mushroom pieces
1 sm. onion, diced
4 tbsp. parmesan cheese
salt to taste
pepper to taste
1 tbsp. vegetable oil
1 1/2 c. beef bouillon
1/4 c. flour
1/4 c. water
1 tbsp. parsley flakes
Place mushrooms, onions, cheese, salt, pepper and parsley along center of steak. Beginning with the short side, roll as tightly as possible into one large roll. Fasten with string. Brown meat in oil. Place in slow cooker and add bouillon. Cover and cook on low for 7 to 10 hours (3 to 4 hours on high). Thicken cooking liquid with mixture of 1/4 cup flour mixed with 1/4 cup water. Place roll on serving platter and pour gravy over it.
8 ounces cream cheese, cubed
5 ounces frozen chopped spinach
2 tablespoons pimento, diced
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
1/4 cup whipping cream
2 tablespoons Parmesan cheese, grated
2 teaspoons onion, finely chopped
1/2 teaspoon thyme
Combine cream cheese and cream in Crock Pot. Cover and heat until cheese is melted, 30 to 60 minutes.
Add remaining ingredients. Cover and heat 30 minutes. Serve with raw vegetables, crackers, or bread pieces.